Beef Lo Mein

Method6 steps · about 30 min

1. 1

   Step 1: Prepare vegetables: The thick, crunchy stems and thinner leaves of the napa cabbage (6 oz) will take different amounts of time to cook through, so separate the stems and leaves of each piece. Take each piece of napa cabbage and cut the stem off with two angled cuts, like an upside-down V.; Tear the leaves into bite-sized pieces. My dad says that the texture is better when they're torn by hand, compared to cut with a knife.; Stack the stems up and chop them against the grain into 1/4-inch thick pieces.; Prepare the snow peas (2 oz) by carefully snapping off the stem at the end and pulling off the string all around each snow pea.; Cut the sweet peppers in half vertically, then remove the seeds and core. Slice them vertically into 1/2-inch wide pieces.; Cut up the green onions (4) into 2-inch long pieces, but keep the whites and the greens separate. The whites will go into the stir-fry to get cooked directly, while the greens will be mixed in at the end to be warmed up by residual heat.; Peel, smash, and roughly mince the garlic (2).; To safely cut the carrot (2 oz), my dad recommends starting with slicing off one side, so that there's a flat side to sit firmly on the cutting board, and it won't roll around. Then, cut the carrot into thin slices, and then into very thin strips.

   Uses 6 oz napa cabbage · 2 oz mini sweet peppers · 2 oz snow peas · 4 green onion stalks · 2 oz carrot · 2 garlic cloves

2. 2

   Step 2: Trim gristle from the beef (1/2 lb) and slice against the grain about 1/8 inch thick; slightly firm, partly frozen beef is easier to slice. Pat dry. Mix the marinade light soy sauce (1 tbsp), oyster sauce (1 tbsp), white pepper (1/4 tsp), 2 tbsp cornstarch, 1/2 tsp sugar and 2 tbsp marinade water. Mix the beef into it until the marinade is absorbed or only a little remains pooled. For tender New York strip steak, omit baking soda; the author optionally uses an unmeasured touch for tougher cuts. Keep refrigerated while preparing the remaining components.

   Uses 1/2 lb beef · 1 tbsp light soy sauce for marinade · 1 tbsp oyster sauce for marinade · 1/4 tsp white pepper for marinade · 2 tbsp cornstarch for marinade · 1/2 tsp sugar for marinade · 2 tbsp water for marinade · A touch baking soda only if using a tougher beef cut

3. 3

   Step 3: Mix the separate stir-fry sauce light soy sauce (1 1/2 tbsp), oyster sauce (2 tbsp), dark soy sauce (1 tbsp), white pepper (1/4 tsp), sugar (1 tbsp), 1/2 tsp cornstarch and 2 tbsp sauce water until smooth.

   Uses 1 1/2 tbsp light soy sauce for stir-fry sauce · 2 tbsp oyster sauce for stir-fry sauce · 1 tbsp dark soy sauce for stir-fry sauce · 1/4 tsp white pepper for stir-fry sauce · 1 tbsp sugar for stir-fry sauce · 1/2 tsp cornstarch for stir-fry sauce · 2 tbsp water for stir-fry sauce

4. 4

   Step 4: Bring the 8 cups noodle water to a vigorous boil in a suitably large pot; add more water only if needed and the pot safely holds it. Add the lo mein noodles (1 lb) and stir so they do not stick. Once the water returns to a boil, around 90 seconds, reduce the heat. Cook about 2 minutes, until soft and cooked through with no uncooked white centre; follow the noodle package if it requires a different cooking time. Drain and proceed directly to stir-frying. If pausing, cool the cooked noodles with cold water and drain to prevent further cooking.

   Cook noodles · 2 minUses 1 lb lo mein noodles · 8 cups water for boiling noodles · Additional noodle cooking water only if the large pot safely holds it · Cold water only if cooling the cooked noodles before a pause

5. 5

   Step 5: Mix the separate 1 tbsp beef-coating oil into the marinated beef. Heat a wok over high heat and add 2 tbsp of the divided stir-frying oil. Heat 30–40 seconds, add the beef in a spread-out layer and leave 20 seconds before turning. Stir-fry another 20–30 seconds until about 80% cooked, then remove it; it will finish cooking later. Add the remaining 1 tbsp stir-frying oil and the prepared garlic; stir-fry 15 seconds. Add napa stems 15–20 seconds, then napa leaves and green-onion whites 20–30 seconds. Add carrot strips and stir-fry about 1 minute, until softened. Add drained cooked noodles, separate with tongs and toss 30 seconds. Stir the prepared sauce again and add it with the seared beef, tossing 30–40 seconds. Add sweet peppers, snow peas and green-onion greens; stir-fry 40–50 seconds. Stir in the sesame oil (1 tsp) and cook another 1–2 minutes, until the beef is cooked through and everything is hot. Only then taste and add some or all of the optional 1/2 tbsp additional light soy sauce if needed, reserving any unused clean sauce. Turn off the heat.

   Uses Marinated sliced beef · 1 tbsp oil for beef coating · 3 tbsp oil for stir-frying, divided · Prepared vegetables and aromatics · Cooked drained lo mein noodles · Prepared stir-fry sauce · 1/2 tbsp additional light soy sauce, only if needed · 1 tsp sesame oil

6. 6

   Step 6: Plate & serve: Scoop everything out onto a large serving dish, and enjoy!

   Uses Cooked beef and vegetable lo mein