This popular takeout dish will make you want to grab chopsticks and dig in, unless of course, a fork is closer. But who needs takeout? With just a little extra care in the prep, this dish comes together quickly and easily with beefy, noodley, tender vegetables in savory perfection. Preparing Beef Lo Mein at home is the ideal way to maintain control over quality ingredients, customize vegetables, or accommodate gluten-free diets. The only challenge is there may not be any leftovers.
To make this dish gluten-free, look for the following:
Panda Brand (Green Label) Oyster Flavored Sauce or Wok Mei All Natural Oyster Sauce
Soy Sauce brands that are Gluten-Free
Gluten-Free Asian Noodles or Ancient Harvest Quinoa pasta
Rachael Ray Beef Stock-in-a-Box (recommended for flavor by Cooks Illustrated) or Imagine Organic Beef Flavored Broth
Beef Lo Mein
1 pounds tri-tip or flank steak — cut into 1/4″ x 2″ strips
4 tablespoons coconut oil or peanut oil
1 pound thin Chinese egg noodles (fresh)
1 tablespoon sesame oil
1 tablespoon garlic — minced
2 teaspoons ginger — grated fresh
1 cup carrots — julienned
1 cup zucchini — julienned
1/2 teaspoon red pepper flakes — more or less, to taste
1/2 cup green onion tops — coarsely chopped
1 package Brown Beech mushrooms — trimmed from the base
4 ounces snow peas — ends snapped, strings removed
1 tablespoon soy sauce
1 tablespoon dry sherry or rice wine
2 teaspoons corn starch
1 teaspoon honey or sugar
1 tablespoon sesame oil
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 cup beef broth
2 teaspoons cornstarch
1/2 teaspoon black pepper
Mix beef marinade and toss with beef strips; set aside. Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 4 minutes (if using gluten-free noodles, follow package al dente cooking directions). Drain well and transfer to a large bowl. Toss with the sesame oil, to coat lightly.
In a large skillet, heat 2 tablespoons of the coconut oil over med-high heat. Add the noodles and fry over medium-high heat, gently stirring, until lightly browned on the bottom, about 6 minutes. With a spatula, flip the noodles over to lightly brown the other side. Return noodles to the bowl and set aside.
In a small bowl, combine the oyster sauce, soy sauce, fish sauce, cornstarch, and pepper; stir to dissolve the cornstarch.
In the same skillet used to fry the noodles, add beef to the skillet with 2 tablespoons coconut oil over med-high heat and cook until lightly browned. Remove beef from skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of coconut oil over medium-high heat. Add the garlic, ginger, zucchini, and carrots and cook for 1-2 minutes or until garlic and ginger are fragrant and vegetables have softened.
Add the pepper flakes, green onions, mushrooms, and snow peas, and cook, stirring, for about 2 minutes. Return beef to the skillet with vegetables.
Reduce heat to medium, add the oyster sauce mixture, and cook until thickened. Remove from heat, return noodles to the skillet, toss to coat with sauce, and incorporate with beef and vegetables. Serve immediately.