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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Beef Lo Mein
...in your mind.
Beef Lo Mein

Beef Lo Mein

There are certain traditional foods that are eaten during Chinese or Lunar New Year - and noodles are one of them. The key to cooking like this is to have everything ready, because it all happens so fast. And while regular, light soy is perfectly acceptable in this recipe if you don't have dark - just know that the dark soy adds a bit deeper flavor, not to mention a deeper color.

Serves 3-4

Ingredients

Marinade

  • 1/2 pound skirt steak or flank steak, thinly sliced against the grain
  • 1 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon dark soy (or light soy is fine)
  • 1.5 teaspoons neutral oil

Sauce

  • 1/4 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy
  • 1 tablespoon dark soy sauce (or more light)
  • 1 teaspoon sugar
  • 1 tablespoon shaoxing wine, or dry sherry
  • 2 tablespoons cornstarch

Stir Frying

  • 1/2 cup neutral oil
  • 8 ounces fresh chow mein noodles, if you can’t find fresh, dry will be fine (even spaghetti will work)
  • 1/2 yellow onion sliced
  • 8 ounces cremini mushrooms, quartered
  • 1/2 cup snow peas
  • 1 long red Holland pepper, or one small red jalapeno - thinly sliced
  • 1 cup bean sprouts
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • Diced green onions for garnish

Directions

  1. Combine marinade ingredients, including beef in a bowl and mix well to combine - set aside
  2. Put all sauce ingredients in a bowl and mix well
  3. Heat a wok or large pan until almost smoking, add the oil and then the beef - spread out flat and let sit about 30 seconds, then cook stirring often until done and getting crispy on the edges, about a minute - then remove oil and beef from pan draining off the oil - but reserve a few tablespoons
  4. If using fresh noodles, drop them in boiling water 15 seconds then remove, drain and set aside. If dried, cook according to package directions but by about a minute less
  5. With a couple tablespoons of oil in the wok, put in the onion and stir about 30 seconds then add the mushrooms, snow peas, pepper and bean sprouts - stir well as they are added
  6. Give them about a minute of stirring, then a touch more oil if the pan is dry and put in the ginger & garlic - mix until fragrant
  7. Add the noodles and sauce, stirring well about minute until beginning to thicken slightly, and add the beef - mix all well and plate
  8. Sprinkle with green onion before serving
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