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Beef Lo Mein

Submitted by Steve L.

Stir fry noodles with juicy flank steak.


1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tbsp soy sauce
2 tbsp Chinese rice wine or dry sherry
2 tsp cornstarch
2 tbsp oyster sauce
1/2 tsp sugar
1/2 pound fresh Chinese egg noodles, lo mein noodles
1 tbsp sesame oil
4 tbsp oil, divided
2 carrots, cut julienne
8 leaves Chinese cabbage, cut in crosswise shreds
1 small 4 ounce can sliced mushrooms, drained


Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry and the cornstarch.

Let stand 20 minutes.

Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.

Bring a large pot of water to a boil.

Add noodles, stirring to separate. Cook about 2 minutes, until al dente.

Drain, rinse with cold water, and toss with sesame oil. Set aside.

Heat 1 tablespoon oil in a wok.

Add carrots and stir fry 1 minute.

Add shredded cabbage or lettuce and mushrooms and stir fry 1 minute longer. Remove.

Heat another tablespoon of oil in the wok.

Add beef mixture and stir fry until browned, about 2 minutes. Remove. Wipe out wok.

Heat remaining 2 tablespoons oil in wok.

Add noodles and stir fry until they are heated through.

Stir in vegetables and beef.

Add sauce and stir fry to mix well.

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Prepare Time:
Cooking Time:
20 Minutes
10 Minutes

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