Beef Lo Mein Recipe: Better Than Takeout!

Here we have some beef flank. Avoid stir-frying it directly without velveting it. In a mixing bowl, add the beef flank. Marinate it with salt, Shaoxing wine helps to remove the gamey taste of the beef. Both the egg white and cornstarch are used by Chinese to tenderize meat. It's also called velveting. Add the egg white, cornstarch, and oil. Mix well. Marinate it for about 30 minutes. Just let it work its magic. People often ask me, where do I get the low-meat? They are available in most Chinese supermarkets. You can also replace them with other types of noodles or pasta. In a pot over high heat, bring water to a boil. Place the low-meat inside and cook for about 3 minutes until al dente. Avoid overcooking the low-meat. They will become mushy when stir-frying it. Rinse the low-meat with cold water to stop cooking. We are almost there. I promise you'll love it. In a bowl, add the soy sauce, dark soy sauce, oyster sauce, and water. Whisk. In a wok over high heat, pour in about 3 tablespoons of oil. Transfer the beef inside. Avoid stir-frying it immediately. Stir-fry it for about 3 minutes. Remove. In the same wok over high heat, pour in about 1 tablespoon of oil. Add the onion. Stir-fry until aromatic for about 30 seconds. Return the low-meat. Cook for about a minute until the aroma comes out. Add the beef, sauce, and scallions. Quickly stir everything together. Making low-meat at home allows you to use fresh, high-quality ingredients. Plus, it's a great opportunity to bond with your family in the kitchen and create something delicious together. Comment below and let me know what is your favorite type of low-meat. Do you like it with shrimp, pork, beef, or chicken? Subscribe, follow, and like for more easy-to-follow Asian recipes. I'll see you again soon. Bye!