Beef Lo Mein
A classic Chinese noodle dish with tender beef, crispy vegetables, and an aromatic sauce made from oyster and soy sauces. A quick, satisfying dish that comes together in a wok in just minutes.
Ingredients
- 227 g Beef
- pinch Salt
- pinch White pepper
- 1 tsp Sesame oil
- 0.5 pcs Egg
- 3 tbsp Cornstarch
- 1 tbsp Vegetable oil
- 114 g Noodles
- 0.5 cup Onion
- 1 tsp Garlic
- 1 tsp Ginger
- 1 cup Bean sprouts
- 1 cup Mushrooms
- 1 cup Water
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- pinch White pepper
- 4 tbsp Vegetable oil
Instructions
- Slice the beef thinly into strips and place in a bowl. Add a pinch of salt, a pinch of white pepper, 1 teaspoon of sesame oil, half of a beaten egg, cornstarch, and 1 tablespoon of vegetable oil. Mix well and let marinate for 15 minutes while you prepare the remaining ingredients.
- Bring water to a boil in a pot, add the noodles, and cook over high heat for 10 seconds — just until the noodles straighten and become tender. Drain in a colander and immediately rinse with cold water to stop the cooking process and prevent sticking.
- Heat the wok over high heat and add 2 tablespoons of vegetable oil. Add the marinated beef and stir-fry until half-cooked — the meat should turn white on the outside but remain slightly pink inside. Transfer the beef to a plate and set aside.
- Add another 2 tablespoons of oil to the wok. Add the onion, garlic, and ginger — stir-fry for 30 seconds until fragrant. Add the bean sprouts and mushrooms, pour in enough water to cover the vegetables, and cook over high heat until the vegetables are tender, about 2–3 minutes.
- Add the cooked noodles to the wok and toss with the vegetables. Then mix the oyster sauce, a pinch of white pepper, 1 teaspoon of sesame oil, sugar, and soy sauce directly in the wok — drizzle over the noodles and vegetables and toss to combine. Return the beef to the wok and stir-fry everything vigorously for 1–2 minutes more until the sauce coats each strand of noodle. Serve immediately.