Beef Lo Mein
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
Asian
Beef Lo Mein
Description
Thin slices of flank steak are marinated briefly in soy sauce, sesame oil, sugar, and cornstarch to tenderize and flavor the beef before cooking. The beef is quickly seared in a hot pan until golden and removed to keep moist and slightly caramelized.
Vegetables such as thinly sliced onions, shredded carrots, celery, and shredded cabbage are stir-fried until just softened, retaining some crunch and sweetness. Minced garlic adds fragrance right before reuniting with the beef and precooked fresh egg noodles. The noodles absorb flavors while remaining chewy.
A mixture of beef broth, hoisin, soy sauce, sesame oil, and cornstarch is stirred in to create a slightly thickened, richly seasoned sauce that coats the meat, noodles, and vegetables evenly. Garnishing with sliced green onion tops adds a bright contrast.
Flank steak is recommended for its balance of affordability and tenderness; it benefits from partial freezing to facilitate thin slicing. Fresh egg noodles can be sourced from Asian supermarkets or grocery refrigerated sections.
Ingredients
For the beef
- 3/4 pound flank steak thinly sliced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
For the lo mein
- 1 tablespoon vegetable oil
- 10 ounces fresh egg noodles pre-cooked
- 1/2 cup yellow onion thinly sliced
- 1/2 cup carrot shredded or julienned
- 1/4 cup celery thinly sliced
- 1 cup cabbage shredded
- 1 teaspoon garlic minced
- 1/4 cup beef broth
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1/4 cup green onion only the dark green part, sliced tops
- salt to taste
- black pepper to taste
Instructions
For the beef
- Place the flank steak, sugar, sesame oil, soy sauce and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.
For the lo mein
- Preheat the oil in a large pan over medium high heat.
- Add the beef in a single layer. Cook for 3-4 minutes per side or until golden brown.
- Remove the beef from the pan. Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
- Add the garlic and cook for 30 seconds.
- Add the noodles to the pan, along with the beef. Toss to combine.
- In a small bowl, whisk together the beef broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
- Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.
Notes
- Fresh Asian egg noodles are best sourced from Asian supermarkets or grocery store refrigerated sections.
- Using flank steak is economical and yields tender meat when sliced thinly after firming in the freezer for 20-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 706mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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