Chicken and Beef With Chinese Noodles Recipe
This abode-cooked Beef Lo Mein recipe tastes just similar what you'd get at a Chinese takeout restaurant (or improve, because information technology uses more vegetables than your typical takeout). Information technology'south likewise easy to make. If you honey lo mein, it's a must-try recipe!
Note: This recipe was originally published on November xiii, 2013, simply has since been updated with an improved re-tested recipe, video, step-past-step photos, nutrition information, and more than. Enjoy!
A Family unit Favorite Chinese Takeout Dish
I call back during busy weekend nights at our family unit's restaurant, my parents sometimes worked straight through to closing without any dinner.
We were all focused on getting home and resting, so we made ourselves a takeout dinner to relish in front end of the TV. Our favorite repast consisted of fried chicken wings , garlicky broccoli with white rice, and you guessed information technology, beef lo mein.
Beef Lo Mein was also Sarah's go-to inexpensive late-nighttime dinner choice in higher, then it's safe to say all of us are big fans of the dish. It also happens to be ane of the more popular choices on your average takeout carte.
Just Like Takeout, Only Perhaps a Bit Better!
This dwelling house-cooked version tastes just like what we fabricated at the restaurant, but the best part is, you can change upward the vegetables depending on what you accept available in your fridge. Y'all can too up the amount of vegetables in your lo mein to make it healthier.
While even we sometimes lodge from takeout restaurants when we need a quick repast or don't experience similar cooking, this beefiness lo mein recipe is much more satisfying.
Give it a try just once, and I bet this will go far into your regular rotation!
All About Lo Mein Noodles
There is often defoliation around the blazon of noodles ot use for lo mein dishes. Let'south clear that up. I'll explain what noodles to purchase and how to ready them earlier stir-frying and so they don't stay in one large noodle brick that'south hard to break up into individual strands.
Our Recommendation: Cooked Lo Mein Noodles
Nosotros recommend using cooked lo mein noodles for convenience. You lot can find them in the refrigerated section of whatsoever Chinese grocery, wherever they stock the fresh noodles, rice cakes, and wonton/dumpling wrappers.
To fix cooked lo mein noodles for stir-frying, let them come upwards to room temperature and give them a quick rinse under hot tap water.
This will loosen them easily and so they aren't stuck together in one big block. Bleed them thoroughly in a colander .
Almost Uncooked Lo Mein Noodles
You tin can also detect uncooked fresh noodles that are about the aforementioned thickness as lo mein. You tin can tell they're uncooked, considering they aren't oiled, and they're still lightly coated in flour.
These noodles may exist white (made with just wheat flour and water) or yellow (made with eggs). In our vegetable lo mein recipe , we used white noodles.
Regardless of whether you observe the egg noodles or white noodles, these require an extra stride. You must eddy them in h2o according to the package instructions, so bleed thoroughly.
Be sure to cook them merely until they're al dente. They will continue to melt during the stir-frying process, and you lot don't want them to become mushy.
What If I Can't Find Lo Mein Noodles?
Now what do you do if lo mein noodle are nowhere to be plant where you live?
The answer is: use stale pasta!
Spaghetti, thin spaghetti or even linguini are all skilful choices. Kaitlin actually calls for spaghetti in her recipe for Crispy Pork Noodles (below).
Once again, follow the directions on the box to cook your pasta al dente. Remember that our recipe calls for ane pound (450g) of cooked (or fresh) noodles, so make 8 ounces (225g) of dried pasta to yield the proper corporeality of cooked noodles.
Tip!
This beefiness lo mein recipe makes quite a large batch, and then feel free to halve the recipe. If your wok is minor or your stove has a weak burner/flame, you may want to cook this recipe in two separate batches regardless!
Looking for a Vegetarian Version?
Whether you're vegetarian or just desire a Meatless Mon meal, check out our Vegetable Lo Mein . It's pretty darn adept too!
Beef Lo Mein: Recipe Instructions
Marinate the beef:
Nosotros call for flank steak because it is ane of the tastiest cuts of beefiness for stir fry dishes. However, beef is getting quite expensive and there are other cheaper cuts of beef that you can tenderize and marinate so they are just equally tasty every bit flank steak.
Whatever beefiness yous select, you lot must julienne the beef (against the grain) into sparse strips to lucifer the lo mein noodles.
Place the strips of beef in a small-scale bowl with blistering soda, cornstarch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set bated to marinate for 30 minutes.
For more info on selecting, preparing and velveting beefiness, see our mail service on how to set up beef for stir-chips .
Set the sauce, noodles & vegetables:
Prepare the lo mein sauce by combining the soy sauce, oyster sauce , nighttime soy sauce , sesame oil, table salt, sugar, and ground white pepper in a small bowl.
If using cooked lo mein noodles, rinse them under hot tap water to loosen them and bleed thoroughly. If using uncooked noodles, melt them according to packet instructions until they're al dente , and drain thoroughly. Fix bated.
Ready the garlic and all the vegetables to have them ready for cooking. Accommodate them in the social club you will add them to the wok. Trust me, this advanced preparation makes the quick process of wok-cooking much easier.
Cook!
Place your wok over loftier heat until it's smoking lightly. Add ane tablespoon of vegetable oil to coat the wok, and add the beef and so it's all in ane layer on the hot wok surface. Sear each side for about xxx seconds.
Remove the beef from the wok and set aside.
Add some other tablespoon of oil forth with the garlic.
Rapidly add together the carrots, peppers, and mushrooms (to preclude the garlic from burning in the hot wok). Stir-fry for xxx seconds.
Add the bamboo shoots and the white parts of the scallions.
Stir-fry for another 20 seconds, and then add the napa cabbage.
Brand certain your estrus is at its highest now, and stir-fry everything together for another thirty seconds.
Add together the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
Add the Shaoxing wine effectually the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion.
After the noodles are warmed upwards (virtually 30 seconds to ane minute), and your pre-mixed sauce.
Keep stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to forbid the noodles from sticking. Loftier heat and a well-seasoned wok should also prevent this.
Side by side, add the snow peas…
Mung bean sprouts…
And the beef (along with any juices that may have collected in the bowl).
Go along stir-frying until the noodles are heated through and everything is thoroughly mixed.
Toss in the green parts of the scallions, and gustatory modality the lo mein. Suit the seasoning to your liking (experience free to add together more than salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your ain palate).
Plate and serve with homemade chili oil or hot sauce on the side!
Watch Video!
Prep: 35 minutes
Melt: 10 minutes
Total: 45 minutes
For the beef and marinade:
- 12 ounces flank steak
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- i teaspoon vegetable oil
- 1/4 teaspoon baking soda
To complete the dish:
- one pound fresh lo mein noodles (we recommend using cooked lo mein noodles, only you tin also employ fresh uncooked noodles of a similar thickness)
- 1 clove garlic (minced)
- i carrot (medium carrot, julienned)
- 1/2 red bell pepper (julienned)
- i/ii cup mushrooms (sliced)
- ane/2 cup bamboo shoots (strips or sliced)
- 2 cups Napa cabbage (shredded)
- two/three cup snow peas
- 2 cups mung edible bean sprouts
- 2 tablespoons vegetable oil (divided)
- i tablespoon Shaoxing wine
- 2 scallions (julienned, white and green parts separated)
-
Slice the beef into thin strips against the grain. Place the sliced beef in a minor bowl with blistering soda, corn starch, soy sauce, and oil. This velveting footstep will brand the beefiness tender and flavorful, with a glistening look. Set bated to marinate for 30 minutes.
-
Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, carbohydrate, and basis white pepper in a small-scale basin.
-
If using cooked lo mein noodles, rinse them under hot tap h2o to loosen them and bleed thoroughly. If using uncooked noodles, cook them according to bundle instructions until they're al dente, and drain thoroughly. Set aside. Set the garlic and all the vegetables to take them ready for cooking. Arrange them in the club you volition add them to the wok.
-
Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to glaze the wok, and add the beef and so it'southward all in ane layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
-
Add some other tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for xxx seconds.
-
Add the bamboo shoots and the white parts of the scallions. Stir-fry for some other 20 seconds, and so add the napa cabbage. Make sure your oestrus is at its highest now, and stir-fry everything together for another thirty seconds.
-
Add the prepared noodles. They should exist warm or at room temperature, and non stuck together! If they are, just rinse them in hot water to loosen them up.
-
Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. Afterwards the noodles are warmed up (most xxx seconds to ane minute), and your pre-mixed sauce.
-
Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to forestall the noodles from sticking. Loftier heat and a well-seasoned wok should also prevent any sticking.
-
Adjacent, add the snow peas, mung bean sprouts, and beef (along with whatsoever juices that may accept collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
-
Toss in the greenish parts of the scallions, and taste the lo mein. Arrange the seasoning to your liking (experience costless to add together more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!
Calories: 323 kcal (xvi%) Carbohydrates: 34 thou (11%) Poly peptide: xix one thousand (38%) Fat: 12 chiliad (eighteen%) Saturated Fat: 6 g (30%) Trans Fat: one one thousand Cholesterol: 54 mg (xviii%) Sodium: 819 mg (34%) Potassium: 433 mg (12%) Fiber: ii g (8%) Sugar: 5 g (six%) Vitamin A: 2248 IU (45%) Vitamin C: 32 mg (39%) Calcium: 47 mg (five%) Iron: 2 mg (11%)
nutritional info disclaimer
Source: https://thewoksoflife.com/beef-lo-mein/
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