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Chinese Takeout-Style Lo Mein

prep time:30 minutes
cook time:15 minutes
Marinate Time15 minutes
total time:1 hour
Lo mein noodles are different from chow mein - they're thick, chewy, and never crispy, just coated in this glossy sauce. Velveting the beef with baking soda keeps it tender, and cooking everything separately means nothing gets overcooked when you toss it all together.
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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.

Notes

Ensure wok is very hot before each step. Don't overcrowd when cooking beef.