Beef Lo Mein with Bean Sprouts
Submitted by schlargenfrog
Authentic beef lo mein with fresh Chinese egg noodles, marinated flank steak, crunchy bean sprouts, and garlic chives tossed in a glossy oyster and soy sauce. Ready in 30 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minLo mein done right is all about the sauce clinging to every strand of noodle, and this recipe nails that balance.
Fresh Chinese egg noodles get a quick boil, then a cold rinse to stop the cooking and keep them springy. Flank steak marinates briefly in soy sauce, rice wine, cornstarch, and sesame oil, building flavor and creating a velvety coating that protects the meat during high-heat stir-frying.
The sauce combines oyster sauce, dark soy for color, light soy for salt, chicken broth, sesame oil, sugar, and white pepper. It reduces slightly in the wok, coating the noodles in a savory, slightly sweet glaze.
Bean sprouts and garlic chives go in at the very end, keeping their crunch and freshness against all that rich, saucy goodness.
Pro Tips
- Use fresh Chinese egg noodles from an Asian grocery store if you can find them. Dried will work in a pinch, but the texture won’t be the same.
- Rinse the noodles in cold water after boiling. This stops the cooking and washes off excess starch so they don’t clump in the wok.
- Remove the tails from the bean sprouts for a cleaner look and better texture. It’s tedious but worth the effort for a polished dish.
- Bruise the ginger slices with the flat side of your knife before adding them to the wok. This releases more flavor, and they’re easy to fish out at the end.
Ingredients
Directions
Add noodles to a large pot of boiling salted water.
Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer. Drain. Rinse with cold water. Drain thoroughly.
Cut meat against the grain in ¼ inch thick slices.
Mix beef marinade.
Add beef strips and let stand for 15 minutes.
In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper.
Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of the salt; sauté until fragrant.
Increase to high heat, add beef; stir-fry until browned, about 2 minutes.
Remove and set aside. Heat remaining oil in the wok over medium heat.
Add the remaining ginger, garlic and salt.
Pour in sauce mixture, stir and bring to a boil.
Add noodles and toss to coat with the sauce.
Add the bean sprouts, chives and return the beef; stir-fry.
Pick out and discard ginger and garlic.
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