Beef lo mein is a classic Chinese dish that is enjoyed by people all over the world. It is typically made with stir-fried noodles, vegetables, and a savory sauce. The sauce is what gives beef lo mein its characteristic flavor, and there are many different variations of it. Some common ingredients in beef lo mein sauce include soy sauce, oyster sauce, hoisin sauce, rice vinegar, and ginger. While there are many pre-made sauces available, making your own sauce at home allows you to control the ingredients and the flavor. This article will provide you with a few of the best recipes for beef lo mein sauce, so you can make this delicious dish at home.
Check out the recipes below so you can choose the best recipe for yourself!
BEEF LO MEIN
This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!
Provided by Bill
Categories Noodles and Pasta
Time 45m
Number Of Ingredients 24
Steps:
- Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
- Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
- If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
- Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
- Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
- Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
- Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
- Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
- Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
- Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
- Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!
Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
BEEF LO MEIN
Easy, healthy beef lo mein featuring tender beef sautéed with broccoli, noodles and fresh vegetables in a yummy sweet and savory sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or smaller) slices. Cut any long slices in half cross wise (each strip should be around 3 inches or so long).
- Place the beef in a medium bowl. In a small bowl, stir together the baking soda and 2 tablespoons of the water. Pour over the beef and toss to coat. Let sit 5 minutes (this helps to tenderize it).
- Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Drain and rinse under cool water. Set aside.
- In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove.
- In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes. The beef will give off liquid, which is fine. Stir in 1 tablespoon of the sauce and let cook 30 seconds. With a large spoon, scoop the beef onto a plate (any cooking juices left behind will cook away).
- Add the carrots, broccoli, and bell pepper. Cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
- Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
- Reduce the heat to medium. Add the noodles and beef and pour the remaining soy sauce mixture over the top. With tongs, stir and toss until the noodles are heated through.
- Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!
Nutrition Facts : ServingSize 1 of 4, Calories 480 kcal, Carbohydrate 59 g, Protein 36 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 8 g
BEEF LO MEIN
Make and share this Beef Lo Mein recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix together marinade ingredients; marinate the beef in marinade for 10-15 minutes.
- In a small bowl, mix together the sauce ingredients; set aside.
- In a large pan, over high heat, bring 2 quarts of salted water to a boil; boil the noodles until tender (5-7 minutes).
- Strain and set aside.
- Saute the onion and garlic in hot oil for 3 minutes.
- Add the beef and cook until the beef is almost cooked through (2-3 minutes).
- Add salt and mix well.
- Add the sauce; cook until the cornstarch is clear.
- Add the noodles and mix well.
- Serve immediately.
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
- Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
- Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
- Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
- Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
BEEF LO MEIN
I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had.
Provided by Rachel Swiger-Imhoff
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
- Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
- Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 72.8 g, Cholesterol 35.6 mg, Fat 15 g, Fiber 9.1 g, Protein 26.3 g, SaturatedFat 4.7 g, Sodium 573.5 mg, Sugar 7.6 g
BEEF LO MEIN
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook soba noodles according to package directions.
- Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.
BASIC LO MEIN
This recipe shows for pork, but you can add thinly sliced beef, chicken, or even use shrimp. You can also add just vegetables for a vegetable lo mein. It's very versatile.
Provided by 2Bleu
Categories Chinese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix all sauce ingredients and set aside. To a large skillet or wok, heat oil over medium heat. Add carrots and stir fry for 3-5 minutes.
- Add pork and continue to saute' 2-3 more minutes.
- Increase heat to medium high and add mushrooms, green onion, garlic, and ginger. saute' 2-3 more minutes. Add linguini and sauce and stir fry until heated through, 1-2 minutes. Serve immidiately.
Nutrition Facts : Calories 212.9, Fat 6.1, SaturatedFat 1, Cholesterol 18.4, Sodium 549.6, Carbohydrate 27.1, Fiber 2.5, Sugar 3.3, Protein 12.2
BEEF & SPINACH LO MEIN
If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes., Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture., Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through., Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper.
Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 681mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
BEEF LO MEIN
A classic stir-fried noodle dish, just about the paradigm. You can make this with pork, chicken, shrimp, or any other bit of meat or fish you have or keep it entirely vegetarian; it's eminently flexible and an important part of every home cook's repertoire. The variation that follows is a traditional dish for New Year's celebrations and wedding banquets. E-fu noodles, which are long, thin, flat egg noodles, symbolize long life. Most Asian groceries carry them, but if you cannot find them, regular egg noodles are fine too. The meat will be easier to slice thinly if you freeze it for 30 to 60 minutes first. (This is always the case with any boneless meat or poultry.)
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add salt. Cook the noodles until tender but not mushy, then drain and rinse. Toss with 1 tablespoon of the oil to prevent sticking and set aside. Soak the meat in the soy sauce.
- Put 1 tablespoon of the remaining oil in a deep skillet, preferably nonstick, and turn the heat to high. Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the broccoli and red pepper and cook, stirring occasionally, until the broccoli is crisp-tender, 5 to 8 minutes. Add the garlic and ginger and cook for 1 minute, stirring almost constantly. Remove this mixture from the pan.
- Add the remaining oil and turn the heat to high. Drain the meat (reserve the soy sauce) and cook, stirring occasionally, for about 1 minute. Add the reserved soy sauce, along with the chicken stock, and stir. Add the drained noodles, vegetables, and nuts if desired. Toss to mix and reheat, then serve.
- Substitute fresh or dried E-fu egg noodles for regular egg noodles. Omit the beef, onion, broccoli, red bell pepper, and cashews. Add 1 bunch of Chinese chives, cut into 2-inch lengths (about 2 cups), and 5 fresh shiitake mushrooms, trimmed and sliced. In step 2, add the chives and mushrooms and cook, stirring occasionally, until they brown and soften, about 5 minutes. Add the garlic, ginger, soy sauce, and stock and cook, stirring, for 1 minute. Add the noodles, toss to reheat, and serve.
BEEF LO MEIN
It only takes 22 minutes to make classic savory beef lo mein at home.
Provided by Rhoda Boone
Categories 22-Minute Meals Noodle Beef Pepper Pea Soy Sauce Ginger Dinner Lunar New Year Takeout at Home
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
- Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
- Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
- Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.
- Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds. Add peas and bell pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1-2 minutes more. Add beef and stir to combine.
- Divide among plates and top with remaining scallions.
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your beef lo mein sauce. Look for fresh, tender beef, and use a flavorful blend of vegetables.
- Marinate the beef: Marinating the beef before cooking helps to tenderize it and infuse it with flavor. Use a marinade made with soy sauce, rice wine, garlic, and ginger.
- Cook the beef in a hot wok: A hot wok is essential for getting a good sear on the beef and preventing it from sticking. Make sure your wok is well-seasoned before using.
- Add the vegetables at the right time: The vegetables should be added to the wok in stages, starting with the harder vegetables and ending with the softer vegetables. This will ensure that all of the vegetables are cooked evenly.
- Use a flavorful sauce: The sauce is what really brings the beef lo mein together. Use a sauce made with soy sauce, rice wine, oyster sauce, and sesame oil.
- Serve immediately: Beef lo mein is best served immediately, while it is still hot and fresh. You can garnish it with chopped green onions, cilantro, or sesame seeds.
Conclusion:
Beef lo mein is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With a few simple ingredients and a little bit of time, you can create a flavorful and authentic beef lo mein sauce that will impress your family and friends. So next time you're looking for a tasty weeknight dinner, give beef lo mein a try. You won't be disappointed!
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