The Pioneer Woman Tasty Kitchen
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Beef Lo Mein

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Prep:

Cook:

Level: Easy

System:

4

Description

Tired of the greasy stuff you get from your takeout place? How about this awesome authentic beef lo mein you can make at home? Surprisingly easy, with a lot of fresh vegetables. This is our family’s Chinese favorite. It isn’t exactly traditional, but we still love making it.

Ingredients

  • 4 ounces, weight Flank Steak
  • 1 teaspoon Cornstarch
  • 4 teaspoons Soy Sauce, Divided
  • 1 teaspoon Oil, Plus More For Cooking
  • 8 ounces, weight Fresh, Refrigerated Lo Mein Egg Noodles Or White Noodles
  • 1 clove Minced Garlic
  • 2 cups Shredded Napa Cabbage
  • 1 whole Medium Carrot, Julienned
  • ½ cups Thinly Sliced Red Bell Pepper
  • ½ cups Fresh Sliced Mushrooms
  • ½ cups Sliced Winter Bamboo Shoots
  • 1 whole Scallion, Julienned (white And Green Parts Separated)
  • ⅔ cups Snow Peas
  • 2 cups Bean Sprouts
  • 1 Tablespoon Shaoxing Wine
  • 1 Tablespoon Dark Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 pinch Salt
  • 1 pinch Sugar

Preparation

Slice the beef into thin 2- to 3-inch long strips and mix well in a bowl with cornstarch, 1 teaspoon soy sauce and 1 teaspoon oil. Set aside.

If using white noodles, boil them according to package instructions then rinse in cold water and drain. If using fresh lo mein egg noodles, you can skip this step. If you can’t get lo mein or other fresh noodles at your Asian grocer, fresh or dried linguini pasta will do also.

Wash and cut your veggies as detailed in the list above and have them all ready for cooking.

Heat a wok until smoking slightly and add a couple tablespoons of oil to coat the wok. Add the beef and quickly sear both sides. Take the beef out of the pan. Add the garlic to the pan along with all the vegetables except the bean sprouts, the dark green parts of the scallion and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.

Add the noodles and beef and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining 3 teaspoons of regular soy sauce, the dark soy sauce, sesame oil, salt, sugar, bean sprouts, green parts of the scallion and the snow peas. Mix well and stir-fry for another minute, or until any remaining liquid has evaporated. Plate and serve!

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