Takeout Beef Lo Mein
Beef Lo Mein is sweet and savory, filled with delicious beef and veggies. This one pan meal does not require a wok, and is ready in just about 30 minutes. Skip the take-out tonight and enjoy it at home!
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✅Ingredients
Sauce:
• ½ cup chicken broth, or beef broth
• ½ cup oyster sauce
• 4 tablespoons freshly minced ginger
• 2 tablespoons minced garlic
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
Beef Lo Mein:
• 16 ounces lo mein noodles
• 1 tablespoon sesame oil
• 2 pounds flank steak, skirt steak, or flap steak, cut against the grain into 1 inch strips
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 cups snow peas, fresh
• 1 cup carrots, cut into matchsticks or shredded
• 1 cup bean sprouts
• 1 red bell pepper, thin slices
• ½ head green cabbage, shredded or thinly sliced
• ½ cup sliced green onions
✅Instructions
1️⃣ In a small bowl, make the sauce by whisking together chicken broth, oyster sauce, soy sauce, ginger, garlic, cornstarch, and sesame oil until well combined.
2️⃣ Cook lo mein noodles according to package directions.
3️⃣ Meanwhile, heat sesame oil in a large skillet over medium high heat. Add beef into skillet and season with salt and pepper. Cook until beef is browned, about 4- 5 minutes.
4️⃣ Add in peas, carrots, bean sprouts, red bell pepper, and cabbage and cook until veggies are tender and the beef is completely cooked through, about 5 to 7 minutes.
5️⃣ Pour sauce over veggies and let cook 2 to 3 minutes, stirring constantly.
6️⃣ Add in cooked noodles and toss to combine. Garnish with sliced green onions.
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Learn How to Make Delicious Beef Lo Mein
Sha Cha Beef Lo Mein
Ingredients:
16 oz. Fresh lo mein noodles (If use dry lo mein noodles, prepare according to package instructions.)
1/2 lb. Beef steak such as flank steak or sirloin, thinly sliced
2 Tbsp Cooking oil
4 Garlic cloves, chopped
4 oz. Baby bok choy
1/2 cup Shredded carrot
1 cup Mung bean sprouts
2 Green onion, chopped
Sesame seeds for garnish
{Marinade}
1 Tbsp Soy sauce
1 tsp Bull-Head Sha Cha (BBQ) Sauce
1/4 tsp White pepper
1 Egg
1 tsp Cornstarch
1 tsp Sesame oil
{Sauce}
1/4 cup Chicken stock
1 Tbsp Oyster sauce
1 Tbsp Soy sauce
1 Tbsp Sugar
1 Tbsp Bull-Head Sha Cha (BBQ) Sauce
1 tsp Cornstarch
1 tsp Sesame oil
Directions:
1. Combine marinade ingredients in a bowl and add the sliced beef to marinate for 10-15 minutes.
2. Combine sauce ingredients in another bowl. Set aside.
3. Heat the cooking oil in a wok or a large skillet over medium high heat. Add garlic and carrot to cook until light browned and fragrant. Stir in the beef and cook for about 1 minute.
4. Add baby bok choy and mung bean sprouts. Cook until wilted, about 1 minute.
5. Add noodles and pour the sauce mix into the wok. Stir constantly until the noodles are heated through and everything is thoroughly mixed and cooked through.
6. Toss in green onion. Plate and sprinkle sesame seeds on top. Serve immediately.
Chinese Takeout Lo Mein Secrets Revealed
A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document:
Want to learn how to make Chinese takeout fried rice? Check out this video:
Wanna learn how to make Chinese takeout General Tso's chicken at home? Check out this video:
14-inch Mandarin Wok:
Ingredients used:
Pearl River Bridge Light Soy Sauce:
Pearl River Bridge Dark Soy Sauce:
Lee Kum Kee Light Soy Sauce:
Lee Kum Kee Dark Soy Sauce:
Lee Kum Kee Premium Oyster Sauce:
Shaoxing cooking wine:
Shaoxing cooking wine:
Toasted sesame oil:
Diamond Brand Kosher Salt:
White pepper:
Cornstarch:
Baking soda:
DeCecco Spaghetti No. 12 Spaghetti:
Barilla Spaghetti:
Hoisin Sauce:
Sherry Cooking Wine:
Kitchen gear in video:
Dexter Chinese cleaver:
Chef Master portable butane stove top:
John Boos Work Table:
John Boos cutting board:
All-Clad Pot:
Kitchen Tongs:
Duxtop Induction Burner:
Lodge Cast-Iron Pan:
Camera/Lighting/Audio Gear:
Canon EOS R6:
Canon RF 24-105mm Lens:
Canon RF 24-70mm Lens:
JOBY BallHead 5k:
Manfrotto Video Head:
Neewer C-stand:
Zoom H4n Pro 4-Track Recorder:
Shure SM7B Microphone:
Apurture 120D LED light:
Apurture C300D II LED light:
Apurture Light Dome ii:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Intro
0:37 Noodles
2:15 The Sauce
3:34 The Beef
5:29 Preparing Lo Mein
8:56 Taste Test
9:44 “Western Ingredient” Lo Mein
10:20 Thanks!
Beef lo mein (Recipe)
Tender slices of beef mingling with thick lo mein noodles, vegetables, and a savory sauce are perfect for tonight’s dinner in this beef lo mein. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
8 oz (225 g) flank steak, cut against the grain into 1/4” (4 cm) thick slices
8 oz (225 g) fresh lo mein noodles (or 6 oz / 170 g dried lo mein / chow mein noodles)
Marinade
1 teaspoon Shaoxing wine (or dry sherry)
1/2 teaspoon dark soy sauce
1 teaspoon cornstarch
Sauce
1 tablespoon light soy sauce (or soy sauce)
1/2 tablespoon dark soy sauce
1/2 tablespoon oyster sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
Stir Fry
3 tablespoons peanut oil, divided
2 cloves garlic, minced
4 green onions, sliced into 1” (2 cm) pieces, greens and whites separated
1/2 large carrot, cut into matchsticks
5 pieces napa cabbage leaves, chopped
1/2 cup bean sprouts
Check out more cooking notes at ➡︎
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