Beef Lo Mein Dish (Print Version)
# Ingredients:
01 -
1 teaspoon soy sauce for the beef mix.
02 -
12 ounces of thinly sliced flank steak.
03 -
1 teaspoon cornstarch to coat the beef.
04 -
1 teaspoon oil to marinate the meat.
05 -
1/4 teaspoon of baking soda for the meat.
06 -
2 teaspoons of dark soy sauce.
07 -
1 tablespoon oyster-flavored sauce.
08 -
1 tablespoon light soy sauce to enhance flavor.
09 -
1/2 teaspoon sesame oil for aroma.
10 -
1/4 teaspoon of white sugar.
11 -
1/4 teaspoon of white ground pepper.
12 -
1 pound of fresh noodles (lo mein).
13 -
1 dash of salt (1/2 teaspoon).
14 -
1 clove of garlic, finely minced.
15 -
1 carrot, sliced into matchstick strips.
16 -
Half a red bell pepper, cut into strips.
17 -
A half cup of bamboo shoots.
18 -
Half a cup of mushrooms, thinly cut.
19 -
2 cups of napa cabbage, shredded.
20 -
2/3 cup of fresh snow peas.
21 -
2 cups of fresh bean sprouts.
22 -
1 tablespoon Shaoxing rice wine.
23 -
Two tablespoons of cooking oil (vegetable).
24 -
2 scallions, sliced thinly.
# Instructions:
01 -
Slice the flank steak thinly across the grain. Coat with a mix of cornstarch, soy sauce, baking soda, and oil. Leave it to rest for half an hour.
02 -
Stir together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper in a small dish.
03 -
If your noodles are cooked, rinse them thoroughly in hot water and drain well. Uncooked ones should be boiled until tender before draining.
04 -
Heat up your wok until really hot. Quickly sear the flank steak strips on each side for half a minute. Remove the meat and set it aside.
05 -
Start by stir-frying the carrots, garlic, bell peppers, and mushrooms for 30 seconds. Toss in the bamboo shoots and white parts of scallions next for about 20 seconds. Follow with the napa cabbage and stir-fry briefly for another half a minute.
06 -
Toss in the noodles and splash in the Shaoxing wine. Pour over the sauce mixture and stir well. Mix in the bean sprouts, snow peas, and cooked beef. Heat everything up, add the green scallion pieces, and it's ready to serve!
# Notes:
01 -
Keep the wok on high heat to get that smoky flavor.
02 -
Make sure you stir constantly to stop food from sticking.
03 -
Feel free to swap out veggies depending on what you have.