This beef lo mein is stir fried steak and vegetables tossed with egg noodles in a savory sauce. A remake of the take out favorite that tastes even better than what you would get at a restaurant!
1/4cupsliced green onion tops(only the dark green part)
salt and pepper to taste
Instructions
For the beef
Place the flank steak, sugar, sesame oil, soy sauce and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.
For the lo mein
Preheat the oil in a large pan over medium high heat.
Add the beef in a single layer. Cook for 3-4 minutes per side or until golden brown.
Remove the beef from the pan. Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
Add the garlic and cook for 30 seconds.
Add the noodles to the pan, along with the beef. Toss to combine.
In a small bowl, whisk together the beef broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.
Video
Notes
If you have an Asian supermarket nearby, you can find a wide selection of refrigerated noodles that are suitable for lo mein. Most grocery stores also carry a selection of fresh Asian noodles in the refrigerated produce area.
I typically use flank steak because it's relative inexpensive and stays tender when cooked.
Place your steak in the freezer for 20-30 minutes to firm it up. It makes it much easier to cut thin slices this way.