Beef Lo Mein

Beef Lo Mein :-This Beef Lo Mein dish that you can make at home tastes exactly like what you would get at a Chinese takeout restaurant (or even better, because it comprises a greater quantity of vegetables than your regular takeaway meal). It’s also simple to put together. If you are a fan of lo mein, you really must give this dish a shot!

Beef Lo Mein

INGREDIENTS:

FOR THE BEEF AND MARINADE:

• A total of twelve ounces of flank steak
• one teaspoon of cornstarch
• one teaspoon of soy sauce
• one teaspoon of vegetable oil
• and one-fourth of a teaspoon of baking soda.

FOR THE SAUCE:

• One tablespoon of light soy sauce
• one tablespoon of oyster sauce
•  two teaspoons of dark soy sauce
•  half a teaspoon of sesame oil
•  half a teaspoon of salt
•  one-fourth of a teaspoon of sugar
•  one-fourth of a teaspoon of white pepper

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TO COMPLETE THE DISH:

• 1 pound of fresh lo mein noodles (while we recommend using cooked lo mein noodles, you can also use fresh uncooked noodles of a similar thickness if you like).
• One clove of minced garlic, one medium-sized carrot, one half of a red bell pepper
• one half of a cup of mushrooms,
• either sliced or sliced
• one half cup of bamboo shoots, two cups of shredded Napa cabbage
• two thirds of a cup of snow peas
• two cups of mung bean sprouts
• two tablespoons of vegetable oil, divided,
• one tablespoon of Shaoxing wine, and two scallions
• julienned, with the white and green parts separated.

INSTRUCTIONS:

• Using a sharp knife, cut the beef into thin strips that match the grain. Baking soda, corn starch, soy sauce, and oil should be combined in a small bowl with the beef that has been sliced.
• During this velveting stage, the beef will be rendered tender and delicious, and it will have a gleaming appearance. Put the mixture aside to marinate for half an hour.
• For the preparation of the lo mein sauce, take a small bowl and mix together the following ingredients: soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper.

• If you are using cooked lo mein noodles, you should first soften them by rinsing them under hot tap water and then draining them completely. If you are using uncooked noodles, cook them after following the instructions on the package until they reach the al dente stage, and then drain them completely.
• Put aside for later. Make sure that the garlic and all of the vegetables are prepared so that they are ready to be cooked. They should be arranged in the order that you intend to add them to the wok.
• Your wok should be placed over high heat until it begins to emit a faint smoke. To coat the wok, add one tablespoon of vegetable oil, and then add the beef in such a way that it is all arranged in a single layer on the surface of the hot pan.
• For approximately thirty seconds, sear each side. Taking the steak out of the wok, keep it aside for later use.
  In addition to the garlic, carrots, peppers, and mushrooms, add one more tablespoon of oil to the pan. Do a stir-fry for thirty seconds.

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• Include the bamboo shoots as well as the white elements of the scallions in the dish. For an additional twenty seconds, stir-fry the ingredients, and then add the napa cabbage. Stir-frying everything together for another thirty seconds is the next step.
• Make sure the heat is at its highest setting at this point.
  To the prepared noodles, add them. Not only should they be warm or at room temperature, but they should also not be joined together! To loosen them up, simply give them a quick rinse in hot water if that is the case.
• The Shaoxing wine should be added around the edge of the wok, and then the veggies and noodles should be mixed together using a scooping motion. After the noodles have been warmed up  along with the sauce that you have already made.
• Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. The use of high heat and a wok that has been properly seasoned should also avoid any sticking.

• Afterwards, include the snow peas, mung bean sprouts, and meat into the mixture, along with any fluids that may have accumulated in the bowl beforehand. Maintain the stir-frying process until the noodles have reached the desired temperature and everything has been fully combined.
• The green bits of the scallions should be tossed in, and the lo mein should be tasted. The seasoning can be adjusted to suit your preferences; you are free to add additional salt, soy sauce, oyster sauce, sesame oil .
• or white pepper in accordance with your own personal preferences. This dish should be plated and served with a side of homemade chili oil or hot sauce.

NUTRITIONS:

• 323 calories, or sixteen percent 34 grams, or 11%, of carbohydrates 19 grams (38%) of protein Fat
• 12 grams (18%) 6 grammes (30%) of saturated fat One gram of trans fat Fatty acid: 54 milligrams (18%) Sodium
• 819 milligrams (34 percent) Potassium
• 433 milligrams (15%) Fibre
• 2 grams (8%) 6% sugar or 5 grams 2248 international units (45%) of vitamin A 32 milligrams (about 39%) of vitamin C 47 milligrams of calcium, or 5% Iron: 2 milligrams (11 percent)

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