- Why is it recommended to slice the beef against the grain when preparing stir-fries like lo mein?
- What difference does it make if you cook the noodles fully vs. just to al dente before stir-frying?
- How might you adjust the sauce or vegetables to make the dish healthier (for example, lower sodium, more veggies, alternative noodles)?
- What further flavour or texture tweaks might you introduce (for example, adding crispy veggies, crunchy toppings, or different proteins)?
Ingredients
For the beef and marinade:
1 lb (≈ 450 g) flank steak (or another stir-fry friendly cut) — thinly sliced against the grain.
1 tsp baking soda (optional, helps tenderise)
1 tsp cornstarch or potato starch
1 tsp light soy sauce
1 tsp vegetable or neutral oil
For the sauce:
1 tbsp light soy sauce
1 tbsp oyster sauce (or vegetarian stir-fry sauce if preferred)
2 tsp dark soy sauce (for colour and depth)
½ tsp sesame oil
¼ tsp sugar (or adjust to taste)
¼ tsp white pepper (optional)
For the noodles & vegetables:
1 lb (≈ 450 g) cooked lo mein noodles (or fresh Chinese egg noodles). If you can’t find them, thin spaghetti works fine.
3–4 cloves garlic, minced
1 tbsp fresh ginger, finely chopped (optional but recommended for flavour)
2 medium carrots, julienned
2 cups broccoli florets
½ red bell pepper, thinly sliced
2–3 green onions, white and green parts separated
1–2 tbsp vegetable oil (for stir-frying)
Instructions
- Prep the beef: Place the thinly sliced beef in a bowl. Add the baking soda, cornstarch, soy sauce and oil. Toss to coat and let it marinate for about 15–30 minutes while you prepare the other ingredients. (This helps tenderise and gives the beef a glossy texture.)
- Prepare the sauce: In a small bowl, whisk together the soy sauce(s), oyster sauce, dark soy sauce, sesame oil, sugar and white pepper. Set aside.
- Cook the noodles: If your noodles are fresh and cooked, rinse under hot water to loosen and drain well. If using dry pasta/spaghetti substitute, cook to just al dente (they will finish cooking in the stir-fry) then drain and set aside.
- Stir-fry the beef: Heat a large wok or heavy skillet over high heat. Add 1 tbsp vegetable oil. Once very hot, add the beef in one layer, sear it until just browned (about 30 seconds-1 minute per side) and remove from the pan to a plate. (Don’t overcook — you want it still tender.)
- Stir-fry the veggies and aromatics: In that same pan, add another splash of oil if needed. Add garlic (and ginger if using) and stir briefly until fragrant. Then add the carrots and red pepper, stir-fry ~30 seconds; add broccoli (and other sturdier veggies) and cook until crisp-tender (~1–2 minutes) so the veggies maintain some bite.
- Combine everything: Return the beef to the pan with vegetables. Add the cooked noodles. Pour the sauce over all the ingredients. Use tongs or two large spatulas to toss everything together thoroughly over high heat until the noodles are heated through and the sauce coats everything evenly. Give it ~30 seconds-1 minute to finish.
- Finish & serve: Toss in the green parts of the green onions. Taste and adjust seasoning as desired (maybe a splash more soy sauce or a sprinkle of white pepper). Serve immediately while hot.
- Storage tip: Leftovers can be stored in an airtight container in the fridge for up to ~3-4 days. When reheating, add a splash of water or broth to loosen up the noodles. Freezing is not recommended as the texture of the noodles/vegetables may degrade.
Notes & Tips
Choosing the right cut of beef and slicing it thinly against the grain makes a big difference in tenderness.
High heat is key — stir-frying should be fast so the vegetables stay crisp and the beef stays tender.
The noodles should not be overcooked before the stir-fry; if they are too soft, the finished dish can be mushy.
Feel free to customise: swap in more vegetables (snow peas, mushrooms, cabbage), change the protein (chicken, pork, shrimp, tofu), or adjust the sauce for more heat (add chili sauce or red pepper flakes).
For a lighter version: use whole-grain noodles, reduce soy sauce (or use low-sodium), increase vegetable ratio vs. meat, and skip darker/heavier sauces.
For colour and presentation: the mix of bright veggies (carrots, bell pepper, broccoli) helps the final dish look vibrant.
Servings: about 4–6 (depending on appetite)
Prep Time: ~15–30 minutes
Cook Time: ~10–20 minutes
Total Time: ~25–45 minutes
Enjoy
