Beef Lo Mein

Method10 steps · about 30 min

1. 1

   Step 1: Mix ALL 8 oz thinly sliced flank steak with ALL the marinade ingredients: 1 teaspoon Shaoxing wine, the separate ½ teaspoon marinade dark soy sauce, and 1 teaspoon cornstarch. Coat well and marinate for 15 minutes, keeping the beef chilled while preparing the other components.

   Beef marinade: 15 minutes · 15 minUses 8 oz flank steak, sliced against the grain about ¼ inch thick · 1 teaspoon Shaoxing wine for marinade · ½ teaspoon dark soy sauce for marinade · 1 teaspoon cornstarch for marinade

2. 2

   Step 2: In a separate bowl, mix ALL the noodle-sauce ingredients until the sugar (2 teaspoons) dissolves: 1 tablespoon light soy sauce, the separate ½ tablespoon sauce dark soy sauce, ½ tablespoon oyster sauce, 2 teaspoons sugar and ½ teaspoon sauce sesame oil. Reserve this complete mixed sauce for stage 8.

   Uses 1 tablespoon light soy sauce for noodle sauce · ½ tablespoon dark soy sauce for noodle sauce · ½ tablespoon oyster sauce · 2 teaspoons sugar · ½ teaspoon sesame oil for sauce

3. 3

   Step 3: Cook ALL 8 oz fresh lo mein noodles according to their package directions. Rinse under cold running water, drain well and toss with an additional drizzle of sesame oil to prevent sticking; this drizzle has no specified amount. Keep the separate measured sauce sesame oil and all 3 tablespoons peanut oil for their assigned stages. If using the source alternative, substitute 6 oz (170 g) dried lo mein or chow mein noodles and follow that package instead.

   Uses 8 oz fresh lo mein noodles · A drizzle of sesame oil for cooked noodles; amount unspecified · Water for cooking and rinsing noodles, as needed

   
4. 4

   Step 4: Heat the FIRST 1 tablespoon of the divided peanut oil in a large skillet over high heat. Spread ALL the actual marinated beef from stage 1 without overlapping. Sear undisturbed until golden underneath, about 1 minute, then turn and brown the other side. It may still be slightly pink at this initial sear; it will finish cooking in stage 9. Transfer the actual seared beef to a clean plate.

   Uses First 1 tablespoon of the 3-tablespoon peanut-oil stock · Complete actual marinated flank steak

   
5. 5

   Step 5: Reduce the heat to medium-high and add the SECOND 1 tablespoon of the divided peanut oil to the same skillet. Add ALL 2 minced garlic cloves and stir for about 30 seconds until fragrant.

   Garlic: about 30 seconds · 1 minUses Second 1 tablespoon of the 3-tablespoon peanut-oil stock · 2 cloves garlic, minced

   
6. 6

   Step 6: Add the white parts from the SAME 4 green onions, ALL the matchsticks from ½ large carrot, and ALL 5 chopped napa cabbage leaves to ALL the actual fragrant garlic and oil from stage 5. Reserve the green onion greens for stage 10. Stir-fry 2–3 minutes, until the cabbage begins to wilt.

   Vegetables: 2–3 minutes · 3 minUses Complete actual fragrant garlic and oil · Only the white parts of the 4 green onions; reserve their greens · ½ large carrot, cut into matchsticks · 5 napa cabbage leaves, chopped

   
7. 7

   Step 7: Add ALL the actual cooked, drained and sesame-oiled noodles from stage 3 to ALL the actual stir-fried vegetables and garlic from stage 6. Drizzle over the FINAL 1 tablespoon peanut oil and toss several times to distribute it.

   Uses Complete actual cooked drained and sesame-oiled noodles · Complete actual stir-fried vegetables and garlic · Final 1 tablespoon of the 3-tablespoon peanut-oil stock

   
8. 8

   Step 8: Pour ALL the actual mixed noodle sauce from stage 2 over ALL the actual noodles and vegetables from stage 7. Toss until evenly coated.

   Uses Complete actual mixed noodle sauce · Complete actual noodles vegetables and divided cooking oil

   
9. 9

   Step 9: Return ALL the actual seared beef from stage 4 and its collected juices to ALL the actual sauced noodles and vegetables from stage 8. Toss and continue cooking until the sauce is absorbed and the beef reaches at least 63°C (145°F).

   Uses Complete actual seared flank steak and collected juices · Complete actual sauced noodles and vegetables

10. 10

    Step 10: Add ALL ½ cup bean sprouts and the reserved green parts from the SAME 4 green onions to ALL the actual beef and noodles from stage 9. Stir briefly until the sprouts just wilt but remain crisp. Remove from the heat and let stand for 3 minutes before serving as 4 modest portions. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours; use within 3 days, or freeze promptly for up to 1 month. Reheat a later portion throughout to 74°C (165°F), adding a small splash of water if needed.

    Rest after beef reaches 63°C: 3 minutes · 3 minUses Complete actual beef and sauced noodles after final cooking · ½ cup bean sprouts · Reserved green parts of the same 4 green onions · A small splash of water for reheating a later portion, if needed