Beef Lo Mein is a popular takeout dish and this recipe 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:
Beef Lo Mein [with Gluten-Free options]
- 1 pounds tri-tip or flank steak -- cut into 1/4" x 2" strips
- 3 tablespoons coconut oil or peanut oil
- 1 pound thin Chinese egg noodles (fresh)
- 2 tablespoon sesame oil
- 1 tablespoon garlic -- minced
- 2 teaspoons ginger -- grated fresh
- 1 cup julienned carrots
- 1 cup julienned zucchini
- 1/2 teaspoon red pepper flakes , to taste
- 1/2 cup coarsely chopped green onion tops (scallions)
- 4 ounces Brown Beech mushrooms trimmed from the base
- 4 ounces snow peas , ends snapped, strings removed
- 1 tablespoon soy sauce or Tamari for gluten-free
- 1 tablespoon dry sherry or rice wine
- 2 teaspoons corn starch
- 1 teaspoon honey or coconut palm sugar
- 1 tablespoon sesame oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce or Tamari for gluten-free
- 1/2 cup beef broth
- 2 teaspoons organic cornstarch
- 1/2 teaspoon ground 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 and set aside.
- In a small bowl, combine the oyster sauce, soy sauce, fish sauce, cornstarch, and pepper; stir to dissolve the cornstarch.
- In a large skillet or wok, 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 1 tablespoon of coconut oil over medium-high heat. Add the garlic, ginger, zucchini, and carrots and cook for 2-3 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 noodles and sauce, gently tossing the sauce with the noodles and vegetables until well coated; cook until the sauce is bubbly and thickened. Serve immediately.
Tamari Soy Sauce brands like San-J
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
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