Beef Lo Mein

Method11 steps

1. 1

   Step 1: Slice the beef (½ lb) into thin strips. Lightly beat a whole egg and measure out half of it for this recipe; keep that half-egg portion ready for coating the beef.

   Uses ½ lb beef, sliced into thin strips now · The measured ½ egg portion after beating

2. 2

   Step 2: Mix all the beef strips with the measured half egg, marinade salt (1 pinch) and white pepper (1 pinch), one teaspoon sesame oil, all three tablespoons cornstarch and one tablespoon cooking oil. Coat thoroughly.

   Uses All the sliced beef · The actual half-egg portion measured in step 1 · 1 pinch marinade salt · 1 pinch marinade white pepper · 1 teaspoon sesame oil for marinade · 3 tablespoons cornstarch for coating the beef · 1 tablespoon cooking oil for marinade

3. 3

   Step 3: Bring enough noodle-cooking water to the boil in a large pot, so the noodles can be submerged.

   Uses Water for cooking or briefly loosening the noodles, as needed

4. 4

   Step 4: Cook uncooked noodles according to their packet until just tender. If the noodles are already cooked, loosen them in the boiling water for about ten seconds. Drain, cool with cold water and drain thoroughly.

   Uses ¼ lb lo mein noodles · The water brought to the boil · Cold water for cooling the prepared noodles, as needed

5. 5

   Step 5: Peel and slice enough onion (½ cup) for half a cup. Peel and mince enough garlic (1 teaspoon) and ginger (1 teaspoon) for one teaspoon each. Rinse the bean sprouts (1 cup), clean and slice the mushrooms (1 cup), and wash and trim the peapods. Have all the vegetables ready before stir-frying.

   Uses ½ cup onion, peeled and sliced now · 1 teaspoon garlic, peeled and minced now · 1 teaspoon ginger, peeled and minced now · 1 cup bean sprouts, rinsed now · 1 cup mushrooms, cleaned and sliced now · Peapods for the vegetables, as needed

6. 6

   Step 6: Heat two tablespoons cooking oil in a wok or large pan over high heat. Stir-fry all the coated beef until mostly cooked; it will finish cooking when returned to the noodles.

   Uses 2 tablespoons cooking oil for the beef · All the coated beef

7. 7

   Step 7: Lift the beef from the wok and hold it on a plate for the final stir-fry.

   Uses All the stir-fried beef

8. 8

   Step 8: Add the remaining two tablespoons cooking oil to the wok, followed by all the prepared vegetables and aromatics. Add vegetable water using about 1½ cups as a guide, or enough to submerge the vegetables. Bring the liquid to the boil and cook until the vegetables are just tender.

   Uses The remaining 2 tablespoons cooking oil for vegetables · All the prepared vegetables and aromatics · Vegetable water: about 1½ cups, or enough to submerge the vegetables

9. 9

   Step 9: Add all the prepared, thoroughly drained noodles to the vegetables in the wok.

   Uses The vegetables and liquid in the wok · All the cooked or loosened noodles

10. 10

    Step 10: Stir in all the oyster sauce (1 tbs), the separate sauce pinch of white pepper, the remaining teaspoon sesame oil, all the sugar (1 tsp) and the teaspoon soy sauce (1 tsp). Mix the sauce evenly through the noodles and vegetables.

    Uses All the noodles and vegetables · 1 tbs Oyster Sauce · 1 pinch sauce white pepper · The remaining 1 teaspoon sesame oil for sauce · 1 tsp Sugar · 1 tsp Soy Sauce

11. 11

    Step 11: Return all the beef to the wok. Stir-fry and toss until the beef is cooked through, its egg-and-cornstarch coating is fully cooked, and excess liquid has reduced enough for the sauce to coat the hot noodles. Serve immediately.

    Uses All the sauced noodles and vegetables · All the partly cooked beef