Inner Chef

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Beef Lo Mein

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Beef Lo Mein



1 lb. flank steak, cut in half lengthwise, then sliced across the grain in thin slices

3 Tbsp. soy sauce

2 Tbsp. Chinese rice wine or dry sherry

2 tsp. cornstarch

2 Tbsp. oyster sauce

½ tsp. sugar

½ lb. fresh Chinese egg noodles (lo mein noodles)

1 Tbsp. sesame oil

4 Tbsp. oil, divided

2 carrots, cut julienne

½ cup broccoli flowerets

About 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds

1 small (4-ounce) can sliced mushrooms, drained



  1. Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes.
  2. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.
  3. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.
  4. Heat 1 tablespoon oil in a wok. Add carrots and broccoli and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.
  5. Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.
  6. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.





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