17. June 2020
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
- 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)
- Cut beef across the grain into thin strips. This is easier if the the meat is slightly frozen.
- Add marinade ingredients. Marinate the beef for about 20 minutes
- While the beef is marinating, prepare the remaining ingredients.
- In a small bowl combine the Oyster sauce, dark soy sauce, beef broth, and sugar. Set aside.
- 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.
- Drain noodles and toss with sesame oil.
- Heat Wok over medium to high heat.
- Add 2 T oil, add beef, brown briefly then stir fry until almost cooked. Set aside.
- Add 2 T oil to wok. When the oil is hot, add garlic. Stir fry until fragrant.
- Add Carrots, stir fry for about 1 minute.
- Add mushrooms and cook about 1 minute.
- Add shredded cabbage and cook for 1 more minute.
- Add noodles and cook and stir for about 2 minutes.
- Add sauce to Wok and return the beef to the pan.
- Mix and serve hot.