Lo Mein Noodles Hot and Spicy Beef Chinese
This home-cooked Beefiness Lo Mein recipe tastes only like what y'all'd go at a Chinese takeout eating place (or amend, considering information technology uses more than vegetables than your typical takeout). It's also easy to make. If you dearest lo mein, it's a must-attempt recipe!
Notation: This recipe was originally published on November 13, 2013, but has since been updated with an improved re-tested recipe, video, step-by-step photos, nutrition information, and more. Enjoy!
A Family Favorite Chinese Takeout Dish
I think during decorated weekend nights at our family's eatery, my parents sometimes worked directly through to closing without any dinner.
We were all focused on getting home and resting, so we made ourselves a takeout dinner to enjoy in front of the TV. Our favorite meal consisted of fried craven wings , garlicky broccoli with white rice, and you guessed it, beef lo mein.
Beefiness Lo Mein was also Sarah's go-to cheap late-night dinner choice in college, and so information technology's safe to say all of u.s. are big fans of the dish. Information technology also happens to be ane of the more pop choices on your boilerplate takeout menu.
But Like Takeout, But Perhaps a Flake Better!
This home-cooked version tastes just like what nosotros made at the eatery, simply the best part is, you can modify upward the vegetables depending on what you have available in your refrigerator. You can also upwards the amount of vegetables in your lo mein to make it healthier.
While even we sometimes order from takeout restaurants when nosotros demand a quick meal or don't feel similar cooking, this beef lo mein recipe is much more satisfying.
Requite it a endeavour merely in one case, and I bet this will arrive into your regular rotation!
All Virtually Lo Mein Noodles
In that location is oftentimes confusion around the type of noodles ot use for lo mein dishes. Let'due south clear that up. I'll explain what noodles to buy and how to prepare them before stir-frying so they don't stay in one big noodle brick that's difficult to break up into individual strands.
Our Recommendation: Cooked Lo Mein Noodles
We recommend using cooked lo mein noodles for convenience. Yous can find them in the refrigerated department of any Chinese grocery, wherever they stock the fresh noodles, rice cakes, and wonton/dumpling wrappers.
To prepare cooked lo mein noodles for stir-frying, let them come up up to room temperature and give them a quick rinse under hot tap water.
This will loosen them easily so they aren't stuck together in one big cake. Drain them thoroughly in a colander .
About Uncooked Lo Mein Noodles
Y'all tin besides discover uncooked fresh noodles that are about the same thickness as lo mein. Y'all tin tell they're uncooked, considering they aren't oiled, and they're still lightly coated in flour.
These noodles may exist white (made with just wheat flour and water) or yellow (made with eggs). In our vegetable lo mein recipe , we used white noodles.
Regardless of whether you find the egg noodles or white noodles, these require an extra pace. You must boil them in water according to the package instructions, and then bleed thoroughly.
Be sure to cook them but until they're al dente. They will proceed to cook during the stir-frying procedure, and you lot don't desire them to become mushy.
What If I Tin't Notice Lo Mein Noodles?
Now what do you do if lo mein noodle are nowhere to be found where you live?
The respond is: use dried pasta!
Spaghetti, thin spaghetti or fifty-fifty linguini are all good choices. Kaitlin actually calls for spaghetti in her recipe for Crispy Pork Noodles (below).
Again, follow the directions on the box to cook your pasta al dente. Remember that our recipe calls for 1 pound (450g) of cooked (or fresh) noodles, so make 8 ounces (225g) of stale pasta to yield the proper amount of cooked noodles.
Tip!
This beefiness lo mein recipe makes quite a big batch, then feel free to halve the recipe. If your wok is small or your stove has a weak burner/flame, you may want to cook this recipe in two carve up batches regardless!
Looking for a Vegetarian Version?
Whether you lot're vegetarian or just want a Meatless Monday meal, check out our Vegetable Lo Mein . It's pretty darn proficient as well!
Beef Lo Mein: Recipe Instructions
Marinate the beef:
We call for flank steak because it is one of the tastiest cuts of beef for stir fry dishes. Notwithstanding, beefiness is getting quite expensive and there are other cheaper cuts of beef that you tin tenderize and marinate so they are just as tasty as flank steak.
Any beefiness you select, y'all must julienne the beef (against the grain) into thin strips to match the lo mein noodles.
Place the strips of beefiness in a small bowl with baking soda, cornstarch, soy sauce, and oil. This velveting step will brand the beef tender and flavorful, with a glistening look. Ready aside to marinate for thirty minutes.
For more info on selecting, preparing and velveting beef, see our post on how to gear up beef for stir-fries .
Ready the sauce, noodles & vegetables:
Gear up the lo mein sauce past combining the soy sauce, oyster sauce , dark soy sauce , sesame oil, table salt, sugar, and basis white pepper in a small bowl.
If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, melt them co-ordinate to package instructions until they're al dente , and bleed thoroughly. Set up aside.
Prepare the garlic and all the vegetables to have them ready for cooking. Conform them in the order you lot will add them to the wok. Trust me, this avant-garde training makes the quick process of wok-cooking much easier.
Cook!
Place your wok over high rut until it's smoking lightly. Add one tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds.
Remove the beef from the wok and set aside.
Add another tablespoon of oil forth with the garlic.
Quickly add the carrots, peppers, and mushrooms (to preclude the garlic from called-for in the hot wok). Stir-fry for 30 seconds.
Add the bamboo shoots and the white parts of the scallions.
Stir-fry for some other xx seconds, and and so add the napa cabbage.
Make sure your estrus is at its highest now, and stir-fry everything together for another xxx seconds.
Add together the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot h2o to loosen them upwards.
Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion.
After the noodles are warmed upwardly (virtually 30 seconds to 1 minute), and your pre-mixed sauce.
Proceed stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High oestrus and a well-seasoned wok should also prevent this.
Next, add the snow peas…
Mung bean sprouts…
And the beef (forth with whatever juices that may have collected in the bowl).
Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
Toss in the greenish parts of the scallions, and gustation the lo mein. Adapt the seasoning to your liking (experience free to add together more than table salt, soy sauce, oyster sauce, sesame oil, or white pepper co-ordinate to your own palate).
Plate and serve with homemade chili oil or hot sauce on the side!
Watch Video!
Prep: 35 minutes
Cook: 10 minutes
Total: 45 minutes
For the beefiness and marinade:
- 12 ounces flank steak
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- i teaspoon vegetable oil
- 1/iv teaspoon blistering soda
To consummate the dish:
- one pound fresh lo mein noodles (we recommend using cooked lo mein noodles, merely you can also use fresh uncooked noodles of a similar thickness)
- 1 clove garlic (minced)
- 1 carrot (medium carrot, julienned)
- 1/2 red bell pepper (julienned)
- 1/2 loving cup mushrooms (sliced)
- 1/ii cup bamboo shoots (strips or sliced)
- 2 cups Napa cabbage (shredded)
- 2/3 cup snow peas
- 2 cups mung edible bean sprouts
- 2 tablespoons vegetable oil (divided)
- one tablespoon Shaoxing wine
- 2 scallions (julienned, white and green parts separated)
-
Slice the beef into thin strips against the grain. Place the sliced beefiness in a small basin with blistering soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for xxx minutes.
-
Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, carbohydrate, and ground white pepper in a minor basin.
-
If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them co-ordinate to bundle instructions until they're al dente, and drain thoroughly. Set bated. Prepare the garlic and all the vegetables to take them ready for cooking. Arrange them in the order you lot will add them to the wok.
-
Place your wok over high heat until information technology'south smoking lightly. Add ane tablespoon of vegetable oil to coat the wok, and add together the beef so information technology's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and ready aside.
-
Add together some other tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
-
Add the bamboo shoots and the white parts of the scallions. Stir-fry for some other 20 seconds, and then add the napa cabbage. Make certain your heat is at its highest now, and stir-fry everything together for another 30 seconds.
-
Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
-
Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping move. Later on the noodles are warmed upward (about 30 seconds to one infinitesimal), and your pre-mixed sauce.
-
Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to forbid the noodles from sticking. Loftier estrus and a well-seasoned wok should also prevent any sticking.
-
Next, add the snow peas, mung bean sprouts, and beefiness (along with whatsoever juices that may take nerveless in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
-
Toss in the light-green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add together more table salt, soy sauce, oyster sauce, sesame oil, or white pepper co-ordinate to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!
Calories: 323 kcal (16%) Carbohydrates: 34 grand (11%) Poly peptide: 19 chiliad (38%) Fat: 12 g (eighteen%) Saturated Fat: 6 m (xxx%) Trans Fat: i g Cholesterol: 54 mg (18%) Sodium: 819 mg (34%) Potassium: 433 mg (12%) Fiber: 2 chiliad (eight%) Sugar: 5 g (6%) Vitamin A: 2248 IU (45%) Vitamin C: 32 mg (39%) Calcium: 47 mg (v%) Iron: 2 mg (xi%)
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Source: https://thewoksoflife.com/beef-lo-mein/
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