Ingredients
For the Sauce
- 1 tablespoon cornstarch
- 1.5 teaspoons light brown sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon table salt
- 1/4 cup chicken stock
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
For the Beef & Marinade
- 1 lb flank steak, thinly sliced across the grain
- 1/4 teaspoon baking soda
- 1/4 teaspoon cornstarch
- 1/4 teaspoon sugar
- 1 pinch salt
- 1/4 teaspoon low-sodium soy sauce
- half a teaspoon Shaoxing wine
- half a teaspoon neutral oil
For the Lo Mein
- 1 lb fresh lo mein noodles
- 1 cup cabbage, sliced
- 1/2 cup onion, thinly sliced
- 1/2 cup carrot, julienned
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 cup mung bean sprouts
- 1/2 cup scallions, cut into 1-inch slices
- 1 tablespoon Shaoxing wine
- 4-5 tablespoons neutral oil, divided
First, Marinate the Beef and Prep the Sauce
This velveting method is key to tender beef. In a bowl, toss the sliced flank steak with the baking soda and massage it in for about a minute. Add the rest of the marinade ingredients (cornstarch, sugar, salt, soy sauce, Shaoxing wine, and oil) and mix well. Refrigerate for at least 15 minutes.
In a small bowl, whisk together all the dry sauce ingredients (cornstarch, sugar, pepper, salt). Stir in the chicken stock until the dry ingredients are dissolved, then whisk in the remaining wet ingredients (soy sauces, oyster sauce, sesame oil).
Prepare the lo mein noodles according to package instructions. Drain well and toss with a teaspoon of oil to prevent sticking.
Next, Cook the Components Separately
Heat a large wok or skillet over high heat until it’s very hot. Add 2 tablespoons of oil. Add the marinated beef in a single layer, being careful not to overcrowd the pan. Cook until nicely browned, then remove from the wok and set aside.
Add another tablespoon of oil to the hot wok. Add the cabbage, onion, and carrot and stir-fry for ~1 minute until crisp-tender. Remove the vegetables and set them aside with the beef.
Finally, Assemble the Lo Mein
Return the wok to high heat and add the final tablespoon of oil. Add the minced ginger and garlic and stir-fry for ~15-20 seconds until fragrant.
Add the cooked noodles and toss them with the ginger and garlic.
Add the cooked beef and vegetables back to the wok and toss everything to combine. Push the noodles to one side and deglaze the wok with the tablespoon of Shaoxing wine, then toss it all together.
Give the sauce one last stir. Push the noodles to the side again and pour the sauce directly onto the hot surface of the wok. Let it bubble and thicken for ~15-20 seconds, then toss the noodles into the sauce until everything is evenly coated.
Turn off the heat. Add the scallions and bean sprouts, give it one final toss, and serve immediately.
Chinese Takeout-Style Lo Mein
Ingredients
For the Sauce
- 1 tablespoon cornstarch
- 1.5 teaspoons light brown sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon table salt
- 1/4 cup chicken stock
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
For the Beef & Marinade
- 1 lb flank steak thinly sliced across the grain
- 1/4 teaspoon baking soda
- 1/4 teaspoon cornstarch
- 1/4 teaspoon sugar
- 1 pinch salt
- 1/4 teaspoon low-sodium soy sauce
- half a teaspoon Shaoxing wine
- half a teaspoon neutral oil
For the Lo Mein
- 1 lb fresh lo mein noodles
- 1 cup cabbage sliced
- 1/2 cup onion thinly sliced
- 1/2 cup carrot julienned
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 cup mung bean sprouts
- 1/2 cup scallions cut into 1-inch slices
- 1 tablespoon Shaoxing wine
- 4-5 tablespoons neutral oil divided
Instructions
- Combine marinade ingredients with sliced beef, massage well, and refrigerate 15 minutes.
- Mix sauce ingredients in a bowl, starting with dry ingredients then adding liquids. Set aside.
- Cook lo mein noodles according to package directions, drain and toss with oil.
- Heat wok over high heat, add 2 tbsp oil. Cook marinated beef until browned, remove from wok.
- Add 1 tbsp oil, stir-fry cabbage, onion, and carrot 1 minute until crisp-tender. Remove from wok.
- Add 1 tbsp oil, stir-fry ginger and garlic 20 seconds.
- Add noodles, toss with aromatics.
- Return beef and vegetables to wok, combine.
- Add Shaoxing wine to deglaze.
- Pour sauce into center of wok, let bubble 20 seconds.
- Toss everything until evenly coated.
- Add scallions and bean sprouts, toss and serve immediately.
