Beef Lo Mein
It's all in the spicy sauce on this one, coating the noodles, beef, and vegetables in savory perfection.
Servings: 6
Calories: 366kcal
Ingredients
- 14 ounces fresh Chinese noodles like Ka-Me Hokkien Stir-Fry Noodles
FOR THE BEEF AND MARINADE:
- 1/2 pound tri-tip steak sirloin, or flank steak, cut into 1/4" x 2" strips
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon avocado oil
- 1/4 teaspoon baking soda
FOR THE STIR-FRY SAUCE:
- 3 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry or Shaoxing wine
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon crushed red pepper flakes , to taste
FOR THE STIR-FRY:
- 2 tablespoons avocado oil or peanut oil
- 1 cup carrots julienned
- 1 cup zucchini julienned
- 1 cup red bell pepper julienned
- 1/2 cup green onion sliced thin in long strips(matching the noodles)
- 8 ounces mushrooms sliced thin
- 4 ounces snow peas
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
Instructions
- Rinse the noodles with hot water to loosen; set aside.
- Spread the beef out in a shallow bowl and sprinkle the marinade over it. Mix it all together to evenly coat the meat and set aside to marinate for 30 minutes while prepping the rest of the ingredients.
- In a small bowl, combine the water, soy sauce, oyster sauce, dry sherry, cornstarch, honey, sesame oil, white pepper and pepper flakes; stir to dissolve the cornstarch.
- In a large skillet heat 1 tablespoons oil over med heat until hot, add beef to the skillet and cook, stirring only occasionally to brown but not cook through, 3-4 minutes. Transfer beef to a plate and set aside.
- In the same skillet, heat the remaining 1 tablespoons of oil over medium-high heat. Add the carrots, zucchini, bell pepper, green onion, mushrooms, and snow peas; cook for 2-3 minutes, then stir in the garlic and ginger. Cook an additional 2-3 minutes until fragrant and vegetables have softened.
- Reduce heat to medium-low and return beef and any collected juices to the skillet with vegetables and stir in the sauce mixture.
- Add the noodles to the skillet and toss to coat with sauce and incorporate with beef and vegetables. Serve immediately.
Notes
To make this dish gluten-free, look for the following:
Panda Brand (Green Label) Oyster Flavored Sauce or Wok Mei All Natural Oyster Sauce
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
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
Nutrition
Calories: 366kcal | Carbohydrates: 48g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4727IU | Vitamin C: 51mg | Calcium: 54mg | Iron: 4mg