Michael and Rachel's

Recipe Book

contents • login

Beef Lo Mein

Updated: 05 Oct 2015

Ingredients

  • Approx. 225g beef (rump steak)
  • 1 tsp corn flour
  • 1 tsp light soy sauce

  • 1 tsp garlic oil

  • 2 nests dried noodles or one pack fresh

  • Half savoy cabbage, shredded

  • 1 carrot, julienned
  • 1 red pepper, sliced very finely
  • Half pack mange tout
  • 2 salad onions

  • 1 clove garlic

  • 1tbsp shaoxing rice wine

  • 1 tbsp dark soy sauce

  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • Pinch salt, pinch sugar

Method

  1. Slice the beef into very thin strips. Place in a bowl with the cornflour, light soy, and garlic oil. Leave to marinade (for as long as you have time for -- all day in the fridge is ideal but 15 minutes will do!).
  2. If using dried noodles, cook per package instructions (boil for 4 minutes) then drain in the colander and run under cold water to prevent sticking. Set to one side. If using fresh noodles, skip this stage.
  3. Prepare all of the vegetables. Use a peeler to julienne the carrot and take extra time with prep to ensure fine slicing etc. Put the cabbage, carrot, pepper and garlic in one bowl. Keep the mange tout and salad onions separate.
  4. In a small jug combine the dark soy, sesame oil, light soy, and a pinch of salt and sugar. Put a large saute pan or wok on to preheat.
  5. When the wok is nearly smoking, add 2 tbsp garlic oil and the beef. Sear the beef until it is brown all over - a couple of minutes - then remove and set in a bowl.
  6. Add the garlic and carrots/cabbage/peppers to the hot wok. Stir fry on high heat for a minute and add the shaoxing rice wine in a circle around the perimeter of the pan. Keep stirring.
  7. Add the noodles and beef back to the pan and mix well for 30 seconds. Cover the wok for 1 min 30 seconds.
  8. Remove the lid and stir well. Add the jug of sauce, the peas, and green onions. Mix well and stir fry for 1 minute or until any remaining liquid has evaporated. Plate and serve.

N.B if making for more people, then bean sprouts would be a good addition. Mange tout are lovely but any peas / greenery would be fine. Any kind of cabbage would work.

Don't skip the shaoxing rice wine; it adds a nice flavour.