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beef lo mein in a large serving dish
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Ginger Beef Scallion Lo Mein

Super simple and delicious recipe for your cooking repertoire!
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: beef, beef lo mein, chinese cuisine, chinese recipe, lo mein, noodles
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.