Beef Lo Mein

There is a resturant in Monterey that serves up some of the best Chineese Food I have ever tasted. This recipe would stand up to that quality. It is simply amazing.


  • 3/4 to 1 Pound Beef Flank Steak


  • 1 T Soy Sauce
  • 1 1/2 tsp Cornstarch


  • 2 T Oyster Sauce
  • 2 t Dark Soy Sauce
  • 4 T Beef broth
  • 1 t Granulated sugar

Stir Fry

  • 8 oz Egg Noodles or Fetuccini or Linguini
  • 1 t Sesame oil
  • 1 Carrot cut in thin coins or matchsticks
  • 6 mushrooms quartered, white, bellas, or crimini (~1 Cup)
  • 1/2 Napa Cabbage coarse chopped (~3 cups)
  • 1 Garlic clove minced
  • Oil for frying

(Note: T=Tablespoon=15ml, t=teaspoon=5ml)

  1. Cut beef across the grain into thin strips. This is easier if the the meat is slightly frozen.
  2. Add marinade ingredients. Marinate the beef for about 20 minutes
  3. While the beef is marinating, prepare the remaining ingredients.
  4. In a small bowl combine the Oyster sauce, dark soy sauce, beef broth, and sugar. Set aside.
  5. Fill a large pan with enough lightly salted water to cover noodles, bring to boil, add noodles and cook, uncovered, until they are al dente.
  6. Drain noodles and toss with sesame oil.
  7. Heat Wok over medium to high heat.
  8. Add 2 T oil, add beef, brown briefly then stir fry until almost cooked. Set aside.
  9. Add 2 T oil to wok. When the oil is hot, add garlic. Stir fry until fragrant.
  10. Add Carrots, stir fry for about 1 minute.
  11. Add mushrooms and cook about 1 minute.
  12. Add shredded cabbage and cook for 1 more minute.
  13. Add noodles and cook and stir for about 2 minutes.
  14. Add sauce to Wok and return the beef to the pan.
  15. Mix and serve hot.
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