Homemade beef lo mein noodles with carrots and broccoli

I’ll opt for Chinese takeaway from my local if I’m feeling lazy, but I figured this was a recipe worth trying at home. And, by golly gosh, I’m so glad I did! It’s quick and easy to whip up, and if you don’t have the vegetables in the ingredients list, you can simply use whatever you have available in your fridge – it’s so versatile.

Here’s a sneaky tip (from a Chinese friend of mine, but it may not be the ‘done’ thing): in the event you can’t get your hands on lo mein noodles, you can use thin spaghetti or linguine!

Serves 6

Ingredients

BEEF MARINADE

• 340g steak
• 1/4 tsp baking soda
• 1 tsp cornstarch
• 1 tsp soy sauce
• 1 tsp vegetable oil

THE SAUCE

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp dark soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp salt (or to taste)
• 1/4 tsp sugar
• 1/4 tsp white pepper

PLUS

• 500g fresh lo mein noodles
• 2 tbsp vegetable oil, divided
• 1 clove garlic, minced
• 1 carrot, julienned
• 1/2 red capsicum, julienned
• 1/2 cup mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 2 spring onions, julienned, white and green parts separated
• 2 cups Chinese cabbage, shredded
• 1 tbsp Shao Hsing wine (Chinese cooking wine)
• 2/3 cup snow peas
• 2 cups mung bean sprouts

Method

1. Slice beef into thin strips against the grain. Place sliced beef in a small bowl with baking soda, corn starch, soy sauce, and vegetable oil. This velveting step will make the beef tender and flavourful, with a glistening look. Set aside to marinate for 30 minutes.
2. Prepare lo mein sauce by combining soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
3. If using cooked lo mein noodles, rinse under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook according to package instructions until al dente, and drain thoroughly. Set aside. Prepare garlic and all vegetables to have them ready for cooking. Arrange in the order you will add them to the wok.
4. Place wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat wok, and add beef so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove beef from the wok and set aside.
5. Add another tablespoon of oil, along with garlic, carrot, capsicum, and mushrooms. Stir-fry for 30 seconds.
6. Add bamboo shoots and the white parts of spring onions. Stir-fry for another 20 seconds, and then add Chinese cabbage. Make sure heat is at its highest now, and stir-fry everything together for another 30 seconds.
7. Add prepared noodles. If they are stuck together, rinse in hot water to loosen.
8. Add the Shao Hsing wine around the perimeter of the wok, and toss vegetables and noodles together using a scooping motion. After noodles are warmed up (about 30 seconds to 1 minute), add 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.
9. Add 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.
10. Finally, toss in green parts of spring onions, and taste lo mein. Adjust seasoning to your liking. Plate and serve.