Beef Lo Mein Noodles Food

BEEF LO MEIN NOODLES

Steps:

• Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
• Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
• Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
• Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

BEEF LO MEIN

Steps:

• Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
• Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
• Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
• Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
• Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
• Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
• Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
• Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
• Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
• Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

BEEF LO MEIN

Steps:

• For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or smaller) slices. Cut any long slices in half cross wise (each strip should be around 3 inches or so long).
• Place the beef in a medium bowl. In a small bowl, stir together the baking soda and 2 tablespoons of the water. Pour over the beef and toss to coat. Let sit 5 minutes (this helps to tenderize it).
• Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Drain and rinse under cool water. Set aside.
• In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove.
• In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes. The beef will give off liquid, which is fine. Stir in 1 tablespoon of the sauce and let cook 30 seconds. With a large spoon, scoop the beef onto a plate (any cooking juices left behind will cook away).
• Add the carrots, broccoli, and bell pepper. Cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
• Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
• Reduce the heat to medium. Add the noodles and beef and pour the remaining soy sauce mixture over the top. With tongs, stir and toss until the noodles are heated through.
• Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!

BEEF LO MEIN

Steps:

• In a bowl, mix together marinade ingredients; marinate the beef in marinade for 10-15 minutes.
• In a small bowl, mix together the sauce ingredients; set aside.
• In a large pan, over high heat, bring 2 quarts of salted water to a boil; boil the noodles until tender (5-7 minutes).
• Strain and set aside.
• Saute the onion and garlic in hot oil for 3 minutes.
• Add the beef and cook until the beef is almost cooked through (2-3 minutes).
• Add salt and mix well.
• Add the sauce; cook until the cornstarch is clear.
• Add the noodles and mix well.
• Serve immediately.

BEEF LO MEIN

Steps:

• Cook soba noodles according to package directions.
• Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.

CLASSIC LO MEIN (NOODLES)

Steps:

• To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
• Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
• Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
• Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
• Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

BEEF LO MEIN

Steps:

• Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
• Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
• Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
• Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.
• Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds. Add peas and bell pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1-2 minutes more. Add beef and stir to combine.
• Divide among plates and top with remaining scallions.

BEEF LO MEIN WITH BROCCOLI AND BELL PEPPER

Steps:

• Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil.
• Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
• Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef.
• Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm.
• Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.

BEEF AND BROCCOLI LO MEIN

Steps:

• Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside.
• Heat 1 tablespoon of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt, and move to a plate.
• Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add 1/4 cup water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minute more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime.

BEEF LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
• Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
• Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.