Beef Lo Mein


  • flank steak
  • 1 c green onions, chopped
  • 1 c red bell pepper, julienned
  • 2 T root ginger, peeled and chopped
  • 1"x2" piece root ginger, unpeeled
  • 2 cloves garlic, chopped fine
  • 4 T soy sauce
  • 2 T oyster sauce (or 1 T of fish sauce)
  • 1 T sherry
  • ¼ c water
  • ½ T cornflour/cornstarch
  • ½ T sesame oil
  • Chinese egg noodles (or regular pasta)
  • ½ t black pepper
  • dash cayenne
  • canola oil


Place the steak on a flat board and cover it with plastic wrap. Using a steak hammer or mallet, pound it flat until it is about 1cm thick. Wrap in more plastic film and place in the freezer for one hour or until it is half-frozen - this will allow you to slice it more thinly.

Create a marinade. Take a piece of root ginger about 1"x2" and finely grate it into a bowl (a microplane zester works well). Scoop the pulp into your fist and squeeze tightly over the bowl. This should yield about 2 tbsp of ginger juice. Discard the pulp. Place the juice in a ziploc bag. Add 2 tbsp soy sauce, ½ tsp ground black pepper, and a dash of cayenne. Remove the beef from the freezer, and cut it into very thin strips. Cut across the grain for maximum tenderness. Put the beef strips in the marinade bag, squeeze out excess air, and place in the fridge. The beef should ideally marinade for up to one hour, but not less than 30 mins.

Thinly slice the white of the onions and some of the green into small coins. Julienne the red pepper into thin strips. Peel and chop the remaining ginger to yield 2 tbsp. Chop the garlic very fine.

Make a sauce. Combine 2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp sherry, ¼ cup water and ½ tbsp cornflour in a small bowl. Whisk to disperse the cornflour.

Cook the noodles in lightly salted water until al dente. Do not over cook (this will probably take 2-3 minutes). Drain, add ½ tbsp of sesame oil, toss to mix, cover and set aside.

Heat 2 tbsp of oil in a wok until very hot. Add the beef and stir fry vigorously until the beef is almost cooked through (a matter of seconds). Remove the beef and set aside. Heat a further 2 tbsp of oil until very hot and add the onions, pepper, ginger and garlic. Cook for two minutes until the onions are starting to brown. Add the noodles, toss to mix and cook a further 1 minute. Add the sauce, the beef, mix and cook 2 minutes more. Serve over very hot plates.


Preparation time: 1 hour
Cooking time: 15 minutes


Daily Pundit, page MIA