Shredded Beef Lo Mein Recipes

BEEF LO MEIN

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.

BEEF LO MEIN

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!

GROUND BEEF LO MEIN

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.

LO MEIN WITH BEEF

Steps:

• 1. Drop noodles into a large quantity of boiling water - at least 2 quarts - and cook 3 1/2 to 5 minutes until tender. Do not overcook. Drain and rinse well under cold water. Set aside.
• 2. Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and thinly slice the cap.
• 3. Place the meat on a flat surface and cut it across the grain into the thinnest possible slices. Place the slices in a bowl and add the oyster sauce, pepper, and 1 teaspoon of sesame oil. Mix to coat meat with the oyster sauce mixture.
• 4. In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute. Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve.
• 5. Heat 2 tablespoons of this reserved oil in the wok to almost smoking. Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds. Add the cabbage, sugar and salt. Cook, stirring, about 1 minute, remove vegetables from wok.
• 6. Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan. Turn the heat to high, and when hot add the noodles. Cook, stirring, about 20 seconds. Add the bamboo shoots, mushrooms, and light soy sauce. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce. Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef. Cook, stirring, about 2 minutes.
• 7. Add the remaining sesame oil, toss to blend, and serve hot.