kiwi
Classic Beef Lo Mein
A 41-minute Chinese-American dinner for 4 — 620 calories per serving.
per serving, estimated
Tender slices of flank steak and egg noodles tossed in a savory soy-oyster sauce with crisp vegetables — a satisfying, all-in-one Chinese-American noodle dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds flank steak (thinly sliced against the grain into 2-inch strips)
- 12 ounces fresh lo mein noodles
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- ¼ teaspoon baking soda (for velveting the beef)
- 3 tablespoons vegetable oil
- 5 cloves garlic (minced)
- 1 tablespoon fresh ginger (peeled and minced)
- 3 cups napa cabbage (thinly shredded)
- 6 ounces shiitake mushrooms (stems removed, caps thinly sliced)
- 2 medium carrots (julienned)
- 4 scallions (cut into 1½-inch pieces, whites and greens separated)
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 1 tablespoon toasted sesame seeds — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- In a medium bowl, combine the 1½ lb thinly sliced flank steak with 1 tablespoon soy sauce, 2 teaspoons cornstarch, ¼ teaspoon baking soda, and 1 teaspoon sesame oil; toss well and let sit for 15 minutes to velvet. 5 min
- In a small bowl, whisk together 2 tablespoons soy sauce, 3 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and ¼ teaspoon white pepper into the lo mein sauce; set aside. 3 min
- Mince the 5 garlic cloves and 1 tablespoon fresh ginger; julienne the 2 carrots; thinly shred 3 cups napa cabbage; slice the 6 oz shiitake mushroom caps; and cut the 4 scallions into 1½-inch pieces, keeping whites and greens separate. 12 min
- Bring a large pot of water to a boil, cook the 12 oz fresh lo mein noodles for 2–3 minutes until just tender, drain, rinse under cold water, and toss with a drizzle of neutral oil to prevent sticking. 6 min
- Timing-sensitive step. Heat 1½ tablespoons neutral oil in a large wok or skillet over high heat until smoking, add the velveted beef in a single layer, and sear undisturbed for 1½ minutes, then stir-fry for another 1 minute until just cooked through; transfer to a plate. 4 min
- Timing-sensitive step. Add the remaining 1½ tablespoons neutral oil to the wok over high heat, stir-fry the garlic, ginger, and scallion whites for 30 seconds until fragrant, then add the carrots and shiitake mushrooms and stir-fry for 3 minutes until just tender. 4 min
- Timing-sensitive step. Add the shredded napa cabbage and scallion greens to the wok and stir-fry for 1 minute until the cabbage is just wilted. 2 min
- Timing-sensitive step. Return the beef to the wok, add the drained noodles and pour the sauce over everything; toss with tongs over high heat for 1–2 minutes until the sauce evenly coats the noodles and everything is heated through. 3 min
- Divide into bowls and garnish with 1 tablespoon toasted sesame seeds, if using. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.