BEEF LO MEIN
This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!
Provided by Bill
Categories Noodles and Pasta
Time 45m
Number Of Ingredients 24
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!
Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
BEEF LO MEIN
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
BEEF LO MEIN - WW
Make and share this Beef Lo Mein - Ww recipe from Food.com.
Provided by JESMom
Categories Steak
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package; drain and set aside.
- Combine broth, sake or rice wine, soy sauce, cornstarch, sugar and sesame oil in a small bowl. Set aside.
- Heat wok or large skillet over medium high heat. Swirl in 2 teaspoons of oil, then add the beef. Stir-fry until cooked through, 3-4 minutes; remove from pan.
- In the same skillet add the rest of the oil, then the mushrooms, scallions and garlic. Stir-fry until softened, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mix boils and thickens, about 2 minutes.
- Stir in the beef and noodles. Cook, tossing frequently, until heated through, about 1 minute.
Nutrition Facts : Calories 356.2, Fat 17.4, SaturatedFat 2.8, Cholesterol 31.2, Sodium 988, Carbohydrate 29.4, Fiber 2.2, Sugar 3.3, Protein 19.2
BEEF LO MEIN
Make and share this Beef Lo Mein recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
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.
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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
I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had.
Provided by Rachel Swiger-Imhoff
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 72.8 g, Cholesterol 35.6 mg, Fat 15 g, Fiber 9.1 g, Protein 26.3 g, SaturatedFat 4.7 g, Sodium 573.5 mg, Sugar 7.6 g
BEEF AND BROCCOLI LO MEIN
This takeout classic is beloved for a reason: It's mild, satisfying and dependable. The chewy noodles and tender beef make for a weeknight dinner that won't send you back to the fridge, snooping for a snack before bedtime. What makes this version better than the one from your neighborhood spot? A few things: It's fresher, hotter and arguably faster. In this version, smaller florets ensure that the beef and broccoli cook quickly, and are easily scooped up with chopsticks. The florets' size also lowers your chances of overcooking them before they're crisp and tender. To finish, add sesame oil, if you have it, but don't sweat it if you don't.
Provided by Sarah Copeland
Categories dinner, quick, weekday, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 20 grams, Carbohydrate 67 grams, Fat 34 grams, Fiber 8 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 1030 milligrams, Sugar 15 grams, TransFat 2 grams
BEEF LO MEIN NOODLES
Strips of tender beef accompanied by a flavorful sauce, noodles, and vegetables are done in under an hour. I buy my lo mein noodles at a local Asian food store. Feel free to use linguine if you're not able to find fresh lo mein noodles. I prefer steaming the vegetables and cooking the meat in my Instant Pot® for fast preparation.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 66.8 g, Cholesterol 82.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 24.7 g, SaturatedFat 3.3 g, Sodium 520.7 mg, Sugar 9.1 g
BEEF LO MEIN
It only takes 22 minutes to make classic savory beef lo mein at home.
Provided by Rhoda Boone
Categories 22-Minute Meals Noodle Beef Pepper Pea Soy Sauce Ginger Dinner Lunar New Year Takeout at Home
Yield 4 servings
Number Of Ingredients 14
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.
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