BEEF LO MEIN
This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!
Provided by Bill
Categories Noodles and Pasta
Time 45m
Number Of Ingredients 24
Steps:
- Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
- Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, 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 drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
- Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
- Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
- Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
- Add 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 around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 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 prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
- Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
- Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add 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!
Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
BEEF LO MEIN
I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had.
Provided by Rachel Swiger-Imhoff
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
- Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
- Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 72.8 g, Cholesterol 35.6 mg, Fat 15 g, Fiber 9.1 g, Protein 26.3 g, SaturatedFat 4.7 g, Sodium 573.5 mg, Sugar 7.6 g
BEEF AND CABBAGE LO-MEIN
I played with this I love Lo-Mein and I like cabbage this is my own mix on a meat and vegtable Lo-Mein. You can add carrots and more spice to you taste.
Provided by Somervillecooks
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice choice of beef in 2 inch thin slices across the grain and set aside. Cook fettucinne according to instructions less about 3 minutes, strain,rinse and set aside.
- In a bowl combine the beef broth, soy sauce, wine, ginger, and crushed red pepper flakes. add meat toss and set aside for approximately 5 minutes Prepare your julienned sliced vegtables and cabbage.
- With slotted spoon now remove your marinated meat.
- In a nonstick skillet or wok heat on med high heat add your oil and half of your chopped garlic stir around for 30 seconds and add meat cook until about 6 to 8 minutes Add all vegtables, the rest of the chopped garlic and stir fry about 5 minutes then add your fettuccine stir around to well mix with vegtables.
- Add your liquid with spices mix well until hot (mix corn starch and water stir until blended) put in pot and stir around until thickened.
- Garnished with chopped green onoins.
Nutrition Facts : Calories 183.1, Fat 8.9, SaturatedFat 3.9, Cholesterol 52.9, Sodium 1111.1, Carbohydrate 8.4, Fiber 1.9, Sugar 3, Protein 17.8
GROUND BEEF LO MEIN
This is an easy, budget-friendly stir-fry meal. You can make the sauce in advance and refrigerate, which makes this even more suitable for a quick weeknight dinner. Feel free to customize the choice of veggies to your liking; this is just a combo that we enjoy.
Provided by lutzflcat
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside.
- Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl.
- Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until the vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well.
- Drain spaghetti and to the skillet with the sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 48.6 g, Cholesterol 70.8 mg, Fat 23.3 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 7.4 g, Sodium 616.9 mg, Sugar 9.7 g
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