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Beef Lo Mein

Beef Lo Mein

5 from 10 reviews

A delectable beef stir fry recipe with onions, carrots, celery, red bell pepper, Chinese cabbage, rice noodles and an easy six ingredient sauce.  Make sure you read the helpful hints on stir fry.

Ingredients

Scale
  • 1 lb beef petite shoulder cut in bite size pieces
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons Worcestershire
  • 2 tablespoons sherry
  • 1 tablespoon rice vinegar
  • Stir fry rice noodles
  • 1/8 teaspoon sesame oil
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons cornstarch dissolved in 1/4 cup water
  • 2 tablespoons sherry
  • 2 tablespoons Worcestershire
  • 1 tablespoon fresh ginger
  • 2 teaspoons sriracha
  • 34 tablespoons canola oil
  • 1/2 large onion chopped
  • 1 large red pepper cut julienne
  • 2 carrots cut in matchsticks
  • 2 stalks celery cut on diagonal
  • 3 cups Chinese shredded cabbage
  • 3040 snow peas

Instructions

  1. Add beef, 1/3 cup soy sauce, 2 tablespoons Worcestershire, 2 tablespoons sherry and 1 tablespoon rice vinegar to large ziploc bag. Allow to marinate in refrigerator for 30 minutes up to 6 hours.
  2. Bring small saucepan of water to a boil on stove. Remove from heat and add rice noodles. Let noodles soak in water 8-10 minutes. Rinse under cold water and drain well. Toss with a few drops of sesame oil and set aside.
  3. Combine 1/4 cup soy sauce, dissolved cornstarch, 2 tablespoons sherry, 2 tablespoons Worcestershire, ginger and sriracha in medium ceramic or glass bowl. Mix with whisk and set aside.
  4. Heat 2 tablespoons canola oil in wok on high heat just until smoking. Add onion, red pepper, carrots and celery to wok. Cook for 3-5 minutes. Add cabbage and snow peas to the wok with the other veggies and cook 2-3 minutes. Reduce heat to low and add garlic to the wok with the rest of the veggies and cook 1 minute. Remove vegetables from wok. Cover to keep warm.
  5. Add 1 tablespoon each canola to wok on high heat. Using tongs remove beef from marinade; discard marinade. Add the beef and cook 3-5 minutes allowing the meat to brown on each side before turning. Remove from wok. Cover and keep warm.
  6. Whisk sauce in bowl and add to wok on high heat. Allow to come to boil and thicken about 1-2 minutes. If sauce is too thick add 1-2 tablespoons of water. Add veggies and beef back to wok. Add rice noodles and stir to combine.

Notes

  • Cook the beef and vegetables in a very hot wok so everything is stir fried crisp tender.
  • Use an oil with a high smoking point like canola or peanut because you do not want your oil burning. Swirl it in the base of the wok.
  • Don’t overcrowd the wok. Therefore work in batches.
  • Vegetables should be dry so they stir fry not steam.
  • Remove meat from the marinade with tongs to allow most of the marinade to drip off.  You don’t want your meat to boil hence you want it to stir fry.
  • Cook meat in a single layer so it can sear against the wok.

Keywords: beef stir fry, stir fry recipes, how to make beef lo mein, what is beef lo mein, easy beef lo mein, beef lo mein stir fry

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