This Beef and Onion Lo Mein is ready in 25 minutes. Tender beef, sweet onions, and a rich, savory sauce. My family asks for it every week. Empty bowls guaranteed!
For the beef and marinade: 3/4 pound beef flank, sliced against the grain Pinch of salt Pinch of white pepper 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1 tablespoon Shaoxing wine 1 egg white 1 tablespoon cornstarch 1 tablespoon oil, for marinade 3 tablespoons oil, for stir-frying
For the stir-fry sauce: 1 tablespoon soy sauce 2 tablespoons dark soy sauce 2 tablespoons oyster sauce 3/4 cup chicken stock
For the noodles and vegetables: 1 package (16 oz) lo mein noodles 1 medium yellow onion, sliced 1 large shallot, sliced 3 stalks scallions, sliced 1 tablespoon oil, for stir-frying 1/2 cup bean sprouts
Timestamps: 00:00 Introduction to the beef & onion lo mein recipe 00:17 Slice the beef 00:22 Marinate the beef 01:08 Slice the yellow onion, shallot, and scallions 01:17 Boil the lo mein noodles 01:34 Make the stir-fry sauce 01:51 Stir-fry the beef 02:07 Stir-fry the vegetables and lo mein noodles 02:24 Make the beef & onion lo mein 02:39 Serve the beef & onion lo mein
This beef and onion low me is ready in
25 minutes. Tender beef, sweet onions,
and a rich savory sauce. My family asks
for it every week. Empty bowls
guaranteed. This is one of those dishes
that brings people fast to the table and
keeps them coming back for seconds.
Slice the beef flank against the
grain. Did you know every ingredient in
the marinade has a purpose? And this is
why I use them. Place the sliced beef in
a bowl and sprinkle with salt. Mix until
the beef absorbs the salt. Salt enhances
flavor and slightly breaks down muscle
fibers to tenderize the meat. White
pepper adds a mayo heat and earthy
aroma. Soy sauce provides saltiness and
umami taste. Dark soy sauce deepens the
color and adds a touch of sweetness.
Shiaoing white enhances aroma and
removes any gy flavor. Egg white
tenderize the leaf. Cornstarch seals in
the moisture and creates a silky
texture. Oil locks in moisture and
prevents sticking during
cooking. And we're going to marinate the
beef while working on the other
ingredients. You can marinate it for
longer if you have more time. Slice the
yellow
onion,
shallot, and
scallion. In a pot over high heat, bring
water to a boil. Place the lomi noodles
in the pot and cook for about 3 minutes
or until
odente. Be careful not to overcook. They
will continue cooking during stir
frying. Rinse the low meat in cold water
to stop cooking. Drain. And now let's
make the stir fry sauce. Add the soy
sauce, dark soy
sauce, oyster sauce, and chicken stock.
You could also use water. Whisk.
and a walk over high heat. Add about 3
tablespoons of oil. Transfer the beef to
it. Avoid stir frying it immediately.
Let it have a beautiful sear before
touching it. Stir fry it for about 3
minutes. Remove. In the same walk over
high heat, add 1 tbsp of oil. Add the
onion, shallots. Stir fry until aromatic
for about 30 seconds.
Add the noodles and stir fry for about 1
minute, tossing to coat the aromatics
until the noodles are heated through.
Add the beef
sauce, scallions, and bean sprouts.
Quickly stir everything
together. If your family is anything
like mine, this low meat won't last on
the table very long. is quick,
satisfying, and full of
flavor. To make it into a meal, pair
with my egg drop soup. Visit here for
the recipe. Absolutely love it. It's so
delicious. Comment below and share with
me your favorite add-ins for low me. If
you'd like to get a copy of my cookbook,
check the description box and subscribe
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