Beef Lo Mein

11 Jul



  • 3/4 lb. flank steak
  • Marinade:
  • 1 T soy sauce
  • 1 1/2 tsp cornstarch
  • Sauce:
  • 2 T oyster sauce
  • 2 tsp dark soy sauce
  • 4 T beef broth
  • 1 tsp granulated sugar
  • Other:
  • 8 oz. kluski noodles
  • 1 tsp sesame oil
  • 1 large carrot, chopped into 1/2-inch pieces
  • 1/2 cup chopped cabbage, such as Napa
  • 1 clove garlic, minced
  • 4 T oil for frying, or as needed



  1. Cut the beef across the grain into thin strips.  Add the marinade ingredients.  Marinate the beef for 20 minutes.  While the beef is marinating, prepare the remaining ingredients.
  2. In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar.  Set aside.
  3. Fill a large saucepan with enough lightly salted water to cover the noodles.  Bring to a boil. Add the noodles and cook, uncovered, until they are al dente.  Use chopsticks or a wooden spoon to separate the noodles while they are cooking.  Drain the noodles and toss with the sesame oil.
  4. Heat the wok over medium-high to high heat.  Add 2 tablespoons oil. Add the beef.  Brown briefly, then stir-fry until it changes color and is almost cooked.  Set aside.
  5. Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic.  Stir-fry until fragrant, then add the carrots.  Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute.  Add the noodles and cook for about 2 more minutes.  Add the sauce to the wok.  Return the beef to the pan.  Mix everything together and serve hot.

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