Beef Lo Mein

10% noodles, 90% love!

Who doesn’t like takeaway?

And this is one of the popular items on the menus! Beef lo mein is a mouthwatering dish that never fails to satisfy cravings for a flavorful and hearty meal.

With tender slices of beef, perfectly cooked noodles, and an array of vegetables, it offers a delightful combination of textures and tastes. The beef, marinated in a savory sauce, adds a rich umami flavor that contrasts beautifully with the crispness of the vegetables. The fresh and crunchy vegetables, such as peppers, spring onions and soybean sprouts, not only enhance the visual appeal but also provide a burst of vitamins and nutrients. The noodles, cooked to perfection, are the foundation of this dish, providing a comforting and filling element. The entire dish is brought together by a delectable sauce that coats every ingredient, creating a harmonious blend of flavors that will leave you wanting more.

Whether enjoyed at a Chinese restaurant or made at home, beef lo mein is the ultimate comfort food that satisfies both your hunger and your taste buds, and now you can create it in your own home!

Cut beef flank steak into strips, then season with a pinch of salt and pepper, a pinch of ginger and chilli flakes, then mix with light and dark soy sauce, oyster sauce, sesame oil, minced garlic and sugar, then set aside.

Cut the peppers julienne, slice mushrooms and slice spring onions diagonally into thin rings.

Cook egg noodles in salted water.

In a hot wok add some sesame oil and sliced beef, and leave the marinade for later.

On high heat stir fry the beef until it gets colour all around, then throw in the peppers. Fry for a minute, then add sliced mushrooms and cook for a minute longer.

Stir in the noodles, add the marinade from earlier, copped spring onions and soybean sprout and toss around on high heat for a few seconds.

Print

With ImageWithout Image

Beef Lo Mein

Yield: 2

Ingredients

• Egg noodles - 150 g
• Beef flank - 100 g
• Light soy sauce - 2 tablespoons
• Dark soy sauce - 2 tablespoon
• Oyster sauce - 2 tablespoon
• Ginger - pinch
• Chilli flakes - pinch
• Sugar - 1 teaspoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves
• Red bell pepper - 1/2
• Yellow bell pepper - 1/2
• Mushrooms - 150 g
• Spring onion - 1
• Soybean sprouts - 50 g

Instructions

1. Cut beef flank steak into strips, then season with a pinch of salt and pepper, a pinch of ginger and chilli flakes, then mix with light and dark soy sauce, oyster sauce, 1/2 tablespoon of sesame oil, minced garlic and sugar, then set aside.
2. Cut the peppers julienne, slice mushrooms and slice spring onions diagonally into thin rings.
3. Cook egg noodles in salted water.
4. In a hot wok add 1/2 tablespoon of sesame oil and sliced beef, and leave the marinade for later.
5. On high heat stir fry the beef until it gets colour all around, then throw in the peppers. Fry for a minute, then add sliced mushrooms and cook for a minute longer.
6. Stir in the noodles, add the marinade from earlier, copped spring onions and soybean sprout and toss around on high heat for 30 seconds.