I love, love, love Lo Mein! And this Ginger Beef Scallion Lo Mein is one of the best recipes I have ever had the pleasure of enjoying. I first had this lo mein after learning to make it at a Sur La Table cooking class a couple of years ago. I have always been intimidated by Asian cuisine and trying to learn to make it was super exciting to me. The class was called Chinese 101. It is no longer offered there so I decided to share the recipe I learned to make there with you. It is super simple and insanely delicious. If you also want and appetizer to with this meal make my Pork and Chive Dumplings w/ Sesame Sauce Dipping Sauce.
Things to note about the noodles in this Ginger Beef Scallion Lo Mein
- Fresh Chinese egg noodles are found in the Asian section of most well-stocked markets. I found mine at my local Asian World Market.
- The noodles are yellow in color and made from fresh wheat flour and eggs.
- Check the labels to make sure real eggs are listed in the ingredients as some manufacturers dye the noodles to save cost.
Ginger Beef Scallion Lo Mein
Super simple and delicious recipe for your cooking repertoire!
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Servings: 6 people
Ingredients
- 1 tbs sea salt
- 1/2 lb fresh Chinese-style egg noodles
- 2 tsp toasted sesame oil plus more for finishing
- 2 tbs soy sauce
- 1 tbs hoisin sauce
- 1 tbs Shaoxing rice wine
- 1 lb top Sirloin steak sliced across the grain 1/4 inch thick
- 2 tbs peanut oil or vegetable oil divided
- 1/2 yellow onion thinly sliced
- 2 cups broccoli florets cut into bite size pieces
- 1 red bell pepper cored and cut into strips
- 1 tbs minced garlic
- 1 tbs peeled and minced fresh ginger
- 1/4 cup green onion thinly sliced, plus extra for garnishing (green parts only)
- 1/3 cup low-sodium beef or chicken broth
- 2 tbs Chinese black vinegar
Instructions
- Place a large saucepan of water over high heat and bring to a boil.
- Add the salt and stir to dissolve. Add the egg noodles, stir well, and cook according to package instructions.
- Drain noodles in a colander, rinse under cool running water. tossing until all excess liquid has been removed. Transfer to a large bowl and toss with sesame oil; set aside.
- To a medium bowl, add soy sauce, hoisin, and wine; whisk to combine. Add beef, toss to coat, and set aside.
- Heat a wok over high heat until beginning to smoke. Add 1 tablespoon peanut oil and swirl to coat.
- Add onion and cook, stirring and tossing occasionally, until slightly browned, 2 to 3 minutes. Add the broccoli and red bell pepper and cook, stirring and tossing occasionally, until the broccoli is barely tender, 3 to 4 minutes.
- Add the garlic, ginger and green onion and cook for 1 minute, stirring constantly. Transfer the vegetables to the bowl with the noodles.
- Return the wok to high heat until beginning to smoke. Add the remaining 1 tablespoon peanut oil and swirl to coat the sides.
- Drain the beef, reserving the marinade and add the meat to the wok. Cook, stirring and tossing for 2 minutes. Add the reserved sauce, broth, vinegar and stir.
- Add the reserved noodles and vegetables. Toss until the noodles are coated and vegetables are heated through.
- To serve: transfer to a serving dish, drizzle lightly with sesame oil, garnish with green onions and serve family style.
Notes
- Fresh Chinese egg noodles are found in the Asian section of most well-stocked markets. I found mine at my local Asian World Market.
- The noodles are yellow in color and made from fresh wheat flour and eggs.
- Check the labels to make sure real eggs are listed in the ingredients as some manufacturers dye the noodles to save cost.
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