Beef Lo Mein

Beef Lo Mein
Total Time: 30 minutes
Makes: 3 servings, 2 cups each
Ingredients:
10 oz. fresh egg noodles
4 T peanut oil, divided use
2 T Shaoxing wine (link below), dry sherry makes a decent sub
1 cup onion, ¼” inch slices
2 cups sliced green cabbage
3 scallions, greens sliced into 1” pieces, whites sliced thin
(for the beef)
8 oz. beef top round, sliced to 1/8” thick pieces against the grain
¼ tsp kosher salt
½ tsp sugar
¼ tsp white pepper
¼ tsp baking soda
1 ½ tsp soy sauce
1 T Shaoxing wine
2 tsp cornstarch
2 T water
(for the sauce)
1 ½ T soy sauce
3 T oyster sauce (link below)
1 T dark soy sauce (link below), or 2 tsp soy sauce + ½ tsp brown sugar
1 T sugar
1 tsp toasted sesame oil
Preparation:
1) In a mixing bowl, toss the sliced beef with the baking soda, water, salt, sugar, pepper, soy sauce and Shaoxing wine, massaging well to help it penetrate. Set aside to marinate while you prepare the other ingredients.
2) Boil the noodles according to package directions; drain, rinse with cold water, toss with a little peanut oil to prevent sticking and set aside.
3) Whisk together the sauce ingredients and set aside.
4) Once all the marinade is absorbed into beef, add the cornstarch and message to coat.
5) Heat the wok over high heat until it just begins to smoke (or heat a large stainless-steel skillet until a drop of water skids around on its surface). Add 3 T peanut oil and swirl to coat. When the oil just begins to smoke, add the beef in a single layer.
6) Let the beef cook about 1 minute, until browned underneath, flip and let it cook 1 more minute.
7) Add 1 more T peanut oil, then the onions, scallion whites and cabbage, stir and let cook 1 minute.
8) Add the noodles and 2 T Shaoxing wine, toss to combine and stir fry, 30 seconds, then add the sauce, toss and stir fry another 30 seconds.
9) Remove from heat and toss in the scallion greens.
Dark soy sauce: amzn.to/4fPEiZD
Oyster sauce: amzn.to/3Wez82a
Shaoxing wine: amzn.to/4h60akZ
Stir fry ladle: amzn.to/42bX9e7
Wok: amzn.to/3DVhJpa
#bobbyskitchen #bobbycalabrese #beeflomein #chinesefood

[@BobbyCalabrese-l9h]

I love this recipe and the whole concept of this video! It’s my new favorite! Bring on the other Bobby (Flay)! And Charlie gets best supporting assistant! Do more like this! Truly a great bit of reality!

[@carriebear77]

It looks fantastic! Congratulations on the win!

[@alistairemalloy6058]

Fantastic video! I really love all the extra education and subtle distinctions you give - I always thought 'light' soy sauce meant less sodium. It's great to know the flavor differences! And I love the visual on the going against the grain. Also appreciate your mentioning similar cuts. I haven't cooked a lot with beef in my life so it helps greatly to know the type of beef to look for. Since I now live in a small village in the country without a Chinese restaurant- I especially appreciate this recipe! Chinese is now on next weeks menu! Finally I found myself cheering at the end for the result. Way to go! Thanks again and please keep these coming!

[@BobbysKitchenChannel]

Thanks so much for the kind words, I really hope you enjoy the recipe and good luck!

[@musicmama922]

Bobby is awesome! His recipes have helped me lose weight. It's been a long journey and still journeying!

[@BobbysKitchenChannel]

Thank you, and good luck on your journey!

[@quinonesa2]

“Saucy and glossy!” Love! 🤩🤤

[@drunkdeathclaw]

Bobby can definitely beat it or we riot.

[@drunkdeathclaw]

Can I sub your dark soy sauce for Kikkomans Sweet soy?

[@drunkdeathclaw]

@Bobby’s Kitchen

[@carriebear77]

😂

[@drart150]

I don’t think a lot of places use oyster sauce because of allergens. I love lo mien but can’t have oyster sauce. Thanks for the recipe

[@countryxoxmusic_241]

can the containers be posted please?

[@BobbysKitchenChannel]

Sorry, restaurant imitations are not containerized recipes