Beef Lo Mein
Ingredients
- 8 oz flank steak or good sirloin
- ¼ t baking soda
- Marinade
- 1 T light soy sauce
- 1 t dark soy sauce
- ¼ t white pepper
- ½ t salt
- ½ t sesame oil
- ½ t vegetable oil
- 1 t Shaoxing wine
- 16 oz thick lo mein or chow mein noodles, cooked
- 1 T ginger, peeled and finely minced
- 2 T garlic, finely minced
- ½ c cabbage, chopped into strips
- ½ c red bell pepper, julienned
- ½ c carrot, coarse grated
- ½ c onion, sliced
- 1 t Shaoxing wine
- Sauce
- 1 T corn starch
- 1 ½ t sugar
- ¼ t white pepper
- ¼ c chicken broth or water
- 2 T light soy sauce
- 1 T dark soy sauce
- 1 T oyster sauce
- 1 T hoisin sauce
- ½ c green onions, chopped
Instructions
Slice the beef very thin. Put into colander and rinse under cold water, working the beef pieces in your hands, for one minute. Wring out to dry. Put in bowl, sprinkle on the baking soda and work into beef.
Mix the marinade ingredients, add to beef and work together with hands.
Cook the noodles, if necessary. Just warm in boiling water if pre-cooked. Strain noodles and place on baking sheet in thin layer. Add a bit of oil and mix. Leave to dry out and cool down.
Prepare the ginger, garlic, and veggies.
Prepare the marinade.
Briefly stir fry the garlic and ginger in oil. Add the rest of the vegetables and stir fry until tender but still a bit crunchy. Remove from wok.
Add more oil to wok and cook beef. Do it batches if necessary. Remove.
Add more oil to wok. Add noodles and the veggies and beef. Using tongs, mix thoroughly and cook a bit. Push to the side of the wok.
Add the Shaoxing wine and deglaze.
Keeping the main ingredients to the side, add in the sauce. Cook until thickened and beginning to caramelize. Throughly mix all ingredients until noodles are coated and not standing sauce remains.
Times
Preparation time: 15 hour
Cooking time: 15 minutes