Juicy steak strips, veggie slaw, and tender lo mein noodles collide in this delicious black pepper lo mein. This steak lo mein is what take-out dreams are made of. Minus the take-out and about a fraction of the cost plus great for leftovers!
Lo mein at home is super easy to make and one of the best parts is that you don’t even need to follow the recipe to a T as far as noodles and add-ins. Don’t like bean sprouts? Leave them out and sub in another veggie! Don’t have lo mein noodles in the pantry? Regular noodles work too.
Basically, all you have to do is …
- Pan-fry steak strips
- Sauté some veggies
- Make a quick, stir-fry sauce
- Toss all together and say HELLO DINNER BLISS!!
INGREDIENTS
5 ounce beef steak of any cut, thinly sliced
Beef marinating
- ¼ teaspoon salt
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- ½ tablespoon soy sauce
Sauce
- 2 teaspoon sugar
- 2 tablespoon soy sauce
- ½ tablespoon oyster sauce
- 1 tablespoon fresh grounded black pepper
- 1 teaspoon sesame oil
Stir Fry
- 1 package lo mein noodles
- 3 garlic cloves, minced
- 1 Vegetable slaw bag
- 1 can bean sprouts, drained
- 5 scallions greens and whites separated
- 1 tablespoon peanuts, chopped
- freshly ground black pepper to taste
- sesame oil for coating the noodles
INSTRUCTIONS
Read the directions on the package and cook the noodle with 1 or 2 minutes less than suggested. Once cooked, drain and then drizzle sesame oil, mix well to separate the noodles.
Slice beef at an angle against the grain to ¼” thick strips and marinade for 20 minutes with the Beef Marinade.
In a wok or large pan, heat 3 tbsp of olive oil over high heat, fry beef for 2-3 minutes (in batches) until golden brown and cooked through.
In the remaining oil over high heat, fry garlic for a few seconds until fragrant, then immediately add vegetable slaw and bean sprouts. Stir fry for 2 minutes.
Add back beef, noodles, sauce then mix to combine until the sauce has thickened.
Garnish with green onions and chopped peanuts.
Whisk Away Kitchen 