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Lo mein - En-tete

Beef Lo Mein - Chinese Takeout-Style Stir-Fried Noodles

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5/5 (13)
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Main course
Cuisine: Chinese
Servings: 4 servings
Author: Marc Winer

Ingredients

Marinated Beef

  • 225 g beef a quick-cooking cut such as flank steak, hanger steak, or strip steak
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon cornstarch
  • 0.25 teaspoon sugar
  • 1 pinch salt
  • 0.25 teaspoon light soy sauce
  • 0.5 teaspoon Shaoxing wine
  • 0.5 teaspoon neutral oil

Sauce

  • 1 tablespoon cornstarch
  • 1.5 teaspoons sugar
  • 0.25 teaspoon ground white pepper
  • 0.5 teaspoon kosher salt
  • 60 ml chicken stock, or 0.5 teaspoon chicken bouillon powder dissolved in 4 tablespoons water
  • 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon toasted sesame oil

Noodles

  • 450 g fresh lo mein noodles from the refrigerated section
  • A little neutral oil to coat the noodles

Stir-Frying

  • 90 g cabbage coarsely chopped
  • 30 g onion thinly sliced
  • 30 g carrot cut into thin slices
  • 1 tablespoon neutral oil preferably peanut, for the vegetables
  • 2 tablespoons neutral oil preferably peanut, for the beef
  • 1 tablespoon neutral oil preferably peanut, for the aromatics
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 tablespoon Shaoxing wine for deglazing

Finishing

  • 2 to 4 green onions cut into 2.5 cm pieces
  • 50 g bean sprouts

Procédé

Marinated Beef

  • Cut the flank steak into thin strips against the grain.
    225 g beef
  • Rinse the strips under cold running water for 1 minute, massaging them the whole time.
    Lo mein - Rincer les lanières sous l'eau froide courante pendant 1 minute, en les massant tout du long.
  • Drain well and squeeze the meat to remove the water.
    Lo mein - Bien égoutter et presser la viande pour retirer l'eau.
  • Add the baking soda and massage it into the meat for 1 minute.
    0.25 teaspoon baking soda
    Lo mein - Ajouter le bicarbonate et le masser dans la viande pendant 1 minute.
  • Add the cornstarch, sugar, salt, light soy sauce, Shaoxing wine, and oil.
    0.25 teaspoon cornstarch, 0.25 teaspoon sugar, 1 pinch salt, 0.25 teaspoon light soy sauce, 0.5 teaspoon Shaoxing wine, 0.5 teaspoon neutral oil
    Lo mein - Ajouter la fécule, le sucre, le sel, la sauce soja claire, le vin de Shaoxing et l'huile.
  • Stir to combine.
  • Let marinate for at least 15 minutes, or overnight in the refrigerator.
    Lo mein - Laisser mariner au moins 15 minutes, ou jusqu'au lendemain au réfrigérateur.

Sauce

  • In a small bowl, combine the cornstarch, sugar, white pepper, and salt.
    1 tablespoon cornstarch, 1.5 teaspoons sugar, 0.25 teaspoon ground white pepper, 0.5 teaspoon kosher salt
  • Add the chicken stock and whisk until the dry ingredients are completely dissolved.
    60 ml chicken stock,
    Lo mein - Ajouter le bouillon de poulet et fouetter jusqu'à ce que les ingrédients secs soient complètement dissous.
  • Add the light soy sauce, dark soy sauce, oyster sauce, and sesame oil.
    2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, 1 teaspoon toasted sesame oil
  • Mix well and set aside.
    Lo mein - Bien mélanger et réserver.

Noodles

  • Cook the noodles according to the package directions.
    450 g fresh lo mein noodles
    Lo mein - Cuire les nouilles selon les indications du paquet.
  • Drain well.
  • Dry the noodles thoroughly in a salad spinner, or by spreading them out on a baking sheet to let the steam escape.
  • Toss the noodles with a little oil so they don't stick together.
    A little neutral oil
    Lo mein - Enrober les nouilles d'un peu d'huile pour qu'elles ne collent pas entre elles.

Stir-Frying

  • Heat the wok over medium-high heat until it is lightly smoking.
    Lo mein - Chauffer le wok sur feu moyen-vif jusqu'à ce qu'il fume légèrement.
  • Add the oil for the vegetables.
    1 tablespoon neutral oil
  • Add the cabbage, onion, and carrot.
    90 g cabbage, 30 g onion, 30 g carrot
    Lo mein - Ajouter le chou, l'oignon et la carotte.
  • Stir-fry for 1 minute, until the vegetables are tender but still crisp.
    Lo mein - Faire sauter 1 minute, jusqu'à ce que les légumes soient tendres mais encore croquants.
  • Set the vegetables aside.
  • Return the wok to medium-high heat and add the oil for the beef.
    2 tablespoons neutral oil
  • Add the marinated beef and press it into a single layer.
    Lo mein - Ajouter le bœuf mariné et l'étaler en une seule couche en le pressant.
  • Let it sear without stirring until the first side is nicely browned.
    Lo mein - Laisser saisir sans remuer, jusqu'à ce que la première face soit bien dorée.
  • Set the beef aside with the vegetables.
  • Return the wok to medium-high heat and add the oil for the aromatics.
    1 tablespoon neutral oil
  • Add the ginger and garlic and stir-fry for 10 to 15 seconds, until fragrant.
    1 tablespoon ginger, 1 tablespoon garlic
    Lo mein - Ajouter le gingembre et l'ail et les faire revenir 10 à 15 secondes, jusqu'à ce qu'ils embaument.
  • Immediately add the noodles.
    Lo mein - Les mélanger aux aromates jusqu'à ce qu'elles soient souples et bien enrobées, en baissant le feu si elles commencent à attacher.
  • Toss them with the aromatics until softened and well coated, lowering the heat if they start to stick.
  • Return the vegetables and beef to the wok.
    Lo mein - Remettre les légumes et le bœuf dans le wok.
  • Toss until everything is evenly distributed.
  • Push the noodles to one side of the wok.
    Lo mein - Pousser les nouilles sur un côté du wok.
  • Pour the Shaoxing wine directly onto the hot wall of the wok, not onto the noodles.
    1 tablespoon Shaoxing wine
  • Toss the noodles with the wine.

Finishing

  • Push the noodles to one side of the wok again.
  • Stir the sauce to re-suspend the cornstarch.
  • Pour the sauce directly onto the wall of the wok, not onto the noodles.
    Lo mein - Verser la sauce directement sur la paroi du wok, pas sur les nouilles.
  • Let it bubble for 15 to 20 seconds, until it thickens and caramelizes around the edges.
    Lo mein - Laisser bouillonner 15 à 20 secondes, jusqu'à ce qu'elle épaississe et caramélise sur les bords.
  • Turn off the heat.
  • Gently toss the noodles in the thickened sauce until well coated, without breaking them.
    Lo mein - Mélanger délicatement les nouilles dans la sauce épaissie jusqu'à ce qu'elles soient bien enrobées, sans les casser.
  • Add the green onions and bean sprouts.
    2 to 4 green onions, 50 g bean sprouts
    Lo mein - Ajouter les oignons verts et les pousses de soja.
  • Toss well and serve immediately.
    Lo mein - Bien mélanger et servir aussitôt.

Notes

Light soy sauce adds saltiness, while dark soy sauce gives the noodles their caramel color. If you only have one type of soy sauce, use light for both: the noodles will be a little lighter in color. Shaoxing wine can be replaced with dry sherry, or with a little stock plus a splash of rice vinegar and a pinch of sugar.
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