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A classic Chinese-American takeout dish, this Beef Lo Mein features tender flank steak, crisp vegetables, and chewy noodles tossed in a savory, saucy glaze. @stephvnietea shows how to make this restaurant-style favorite at home.
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Prep all vegetables: slice the yellow onion, mince the garlic, grate the ginger, slice the napa cabbage, devein the snow peas, julienne the carrot, and slice the green onions, keeping the white and green parts separate.
In a bowl, combine the thinly sliced flank steak with baking soda, 1 tbsp oyster sauce, 1 tbsp soy sauce, and white pepper. Mix well and set aside to marinate.
In a separate measuring cup, prepare the sauce by whisking together beef broth, the remaining 2 tbsp soy sauce, dark soy sauce, the remaining 1 tbsp oyster sauce, Shaoxing wine, sugar, sesame oil, and cornstarch. Set aside.
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and cook until seared and cooked through. Remove the beef from the wok and set aside.
Add the remaining tablespoon of oil to the wok. Add the aromatics: sliced yellow onion, white parts of the green onion, minced garlic, and grated ginger. Sauté for about a minute until fragrant.
Add the carrots, snow peas, and napa cabbage to the wok. Stir-fry for another minute until slightly tender-crisp.
Pour the prepared sauce over the vegetables and bring to a boil, allowing it to thicken slightly.
Add the parboiled noodles, the cooked beef, and the green parts of the green onions back to the wok.
Toss everything together until the noodles and beef are well-coated with the sauce and heated through. Serve immediately.
