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Saucy Beef Stir-Fry Noodles (Lo Mein)



 

INGREDIENTS


Beef

-500g Rump Steak (or any other lean cut of beef)

-1 tbsp Corn Flour (aka Corn Starch)

-1 tsp White Sugar

-1/2 tsp Bi-Carb Soda (aka Baking Soda)

-2 tbsp Soy Sauce

-1 tbsp Shaoxing Cooking Wine


Noodles

-500g Fresh Egg or Wheat Noodles


Vegetables

-2 leaves Green Cabbage

-1 Small Carrot

-4 Spring Onions


Aromatics

-4 cloves Garlic


Sauce

-1 tbsp Corn Flour (aka Corn Starch)

-2 tsp White Sugar

-1 tsp Chicken Stock Powder

-1/2 tsp White Pepper

-1 pinch Chinese 5-Spice Powder

-2 tbsp Soy Sauce

-1 tbsp Shaoxing Cooking Wine

-1 tbsp Oyster Sauce

-1 tsp Dark Soy Sauce

-1/2 cup Water


Finish

-1 tsp Sesame Oil


 

METHODS


Step 1: Marinate the beef

  • Thinly slice beef against the direction of the muscle fibres

  • Add to a bowl with the marinade ingredients

  • Mix well until no longer watery (~1 minute)

  • Put in the fridge until ready for cooking

Step 2: Prepare the noodles

  • Prepare the noodles according to the package instructions

  • Strain and spread on a tray to cool and dry

  • Set aside until ready for cooking

Step 3: Prepare the vegetables

  • Slice the cabbage & carrot into thin strips and set aside in a bowl

  • Separate white & green parts of the spring onions

  • Slice the white thinly on a sharp diagonal

  • Slice the greens moderately thinly on a sharp diagonal

  • Add all the sliced green onions to a bowl and set aside

Step 4: Prepare the aromatics

  • Smash garlic with the side of your knife and roughly chop

  • Set aside until ready for cooking

Step 5: Make the sauce

  • Add all sauce ingredients to a bowl & mix to combine

  • Set aside until ready for cooking

Step 6: Cooking

  • Heat a (carbon steel) wok on maximum until it starts smoking

  • Add 1/2 tbsp of any neutral flavoured, high-heat cooking oil (such as vegetable, canola, sunflower etc.) to the wok & swirl to coat the surface

  • Stir fry cabbage & carrot for ~ 1 minute and remove from the wok

  • Re-heat the wok until smoking hot & add another 1/2 tbsp of oil

  • Stir fry noodles for ~1-2 minutes and remove from the wok

  • Re-heat the wok until smoking hot & add another 1 tbsp of oil

  • Stir fry beef for ~2-3 minutes or until nicely seared

  • Add garlic to the beef & stir fry until fragrant (~30 seconds or so)

  • Add sauce & cook until it thickens (add an additional 1/4 - 1/2 cup of water if you want more sauce)

  • Add noodles, cabbage, carrot & spring onion back to the wok andmix to combine

  • Once mixed, turn the heat off and add 1 tsp of sesame oil. Stir to combine

Step 7: Add to containers

  • Evenly distribute between 4 containers

  • Let cool and store in the fridge for up to 1 week

  • Microwave to serve & enjoy!


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 634

  • Protein - 47g

  • Carbohydrate - 73g

  • Fat - 16g


 

EQUIPMENT USED

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