Beef Lo Mein with Bean Sprouts
Yield
6 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
egg noodles
fresh chinese, medium width |
|
| ½ | pound |
beef, flank steak (london broil)
|
|
| 2 | tablespoons |
oyster sauce
|
|
| 2 | tablespoons |
soy sauce, dark
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| ½ | cup |
chicken broth
|
|
| 2 | teaspoons |
sesame oil
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
white pepper
|
|
| 4 | tablespoons |
peanut oil
|
|
| 2 | slices |
ginger
fresh, peeled, bruised |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | pound |
mung bean sprouts
fresh, tails removed, patted dry |
|
| 1 | cup |
garlic chives
or green onions, cut into 2-in lengths |
* |
| Beef marinade | |||
| ½ | tablespoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
rice wine
or dry sherry |
|
| ½ | teaspoon |
sugar
|
|
| ½ | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
egg noodles
fresh chinese, medium width |
|
| 226.8 | g |
beef, flank steak (london broil)
|
|
| 3E+1 | ml |
oyster sauce
|
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 15 | ml |
soy sauce, light
|
|
| 118 | ml |
chicken broth
|
|
| 1E+1 | ml |
sesame oil
|
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
white pepper
|
|
| 6E+1 | ml |
peanut oil
|
|
| 2 | slices |
ginger
fresh, peeled, bruised |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
salt
|
|
| 226.8 | g |
mung bean sprouts
fresh, tails removed, patted dry |
|
| 237 | ml |
garlic chives
or green onions, cut into 2-in lengths |
* |
| Beef marinade | |||
| 7.5 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
rice wine
or dry sherry |
|
| 2.5 | ml |
sugar
|
|
| 7.5 | ml |
cornstarch
|
|
| 5 | ml |
sesame oil
|
|
Directions
Add noodles to a large pot of boiling salted water.
Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer. Drain. Rinse with cold water. Drain thoroughly.
Cut meat against the grain in ¼ inch thick slices.
Mix beef marinade.
Add beef strips and let stand for 15 minutes.
In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper.
Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of the salt; sauté until fragrant.
Increase to high heat, add beef; stir-fry until browned, about 2 minutes.
Remove and set aside. Heat remaining oil in the wok over medium heat.
Add the remaining ginger, garlic and salt.
Pour in sauce mixture, stir and bring to a boil.
Add noodles and toss to coat with the sauce.
Add the bean sprouts, chives and return the beef; stir-fry.
Pick out and discard ginger and garlic.
