An upgraded beef lo mein with tender beef, flavorful noodles, and plenty of umami from oyster sauce. Perfect for a quick and delicious meal.
A flavorful beef lo mein with tender beef and umami-rich oyster sauce.
15 min.
15 min.
4 servings
PREP INGREDIENTS
Slice 300 grams of beef into 1/8 inch thick pieces. You can use beef chuck, flank, ribeye, or sirloin steak.
Marinate the beef with 1/2 tablespoon soy sauce, 1/4 teaspoon salt, 1/8 teaspoon baking soda, 2 tablespoons cooking wine, 1/2 teaspoon black pepper, and 1/2 tablespoon cornstarch.
COOK
Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes, or follow the package instructions if using a different type.
While waiting for the noodles, heat a wok on maximum heat until it is smoking hot. Add enough oil to coat the bottom generously.
Add the marinated beef and stir-fry until the beef is halfway cooked (it should still be slightly pink).
Add sliced onion and stir-fry for another 15 seconds.
Drain the noodles, shaking off excess water. Add a bunch of scallion to the wok along with the noodles, then turn off the heat.
Add 1.5 tablespoons soy sauce, 3 tablespoons oyster sauce, and 1.5 teaspoons dark soy sauce. Toss everything together until well combined.
Notes
Turn off the heat before adding the noodles to ensure you get lo mein (stir and mix) rather than chao mein (stir-fried noodles).
Taste and adjust seasoning as needed, since different brands of sauces vary in saltiness. Optionally, add toasted sesame oil if desired.