Takeout-Style Beef Lo Mein

By Sprig Originals ✓ · cooked up in Sprig

Thin-sliced flank steak gets velveted and seared hard in batches so it browns instead of steaming, then tossed with chewy lo mein noodles, shredded cabbage and a glossy soy-oyster sauce. Faster than delivery and better than the $15 container.

Ingredients

• 1 lb flank steak, sliced 1/8-inch thick against the grain
• 1 tbsp soy sauce
• 2 tsp Shaoxing wine or dry sherry
• 1 tsp cornstarch
• 1/2 tsp baking soda
• 1 tsp toasted sesame oil

• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (for color)
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/3 cup low-sodium chicken broth or water
• 1/2 tsp ground white pepper

• 1 lb fresh lo mein noodles (or 10 oz dried lo mein / thick spaghetti)
• 3 tbsp neutral oil, such as canola or peanut
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 4 cups green cabbage, shredded (about 1/2 small head)
• 1 medium carrot, cut into thin matchsticks
• 1 small yellow onion, sliced 1/4-inch thick
• 4 scallions, cut into 2-inch pieces, whites and greens separated

Instructions

1. Freeze the flank steak for 20 to 30 minutes until firm at the edges, then slice it against the grain into pieces no thicker than 1/8 inch. Toss the slices in a bowl with 1 tablespoon soy sauce, 2 teaspoons Shaoxing wine, 1 teaspoon cornstarch, 1/2 teaspoon baking soda and 1 teaspoon sesame oil. Massage until every piece is coated and let it sit at room temperature for 15 minutes while you prep everything else.
2. Whisk all the sauce ingredients together in a measuring cup: oyster sauce, 2 tablespoons soy sauce, dark soy sauce, 1 tablespoon Shaoxing wine, sugar, 1 teaspoon sesame oil, broth and white pepper. Set it next to the stove — once you start cooking there is no time to measure.
3. Bring a large pot of water to a boil. Cook fresh lo mein noodles for 2 to 3 minutes (dried noodles or spaghetti per package directions, but pull them 1 minute early). Drain, rinse briefly under cold water to stop the cooking, shake very dry, and toss with 1 teaspoon of neutral oil so they do not clump.
4. Heat a 12-inch carbon steel skillet or wok over high heat until a drop of water vaporizes on contact, about 2 minutes. Add 1 tablespoon neutral oil and swirl. Add half the beef in a single flat layer and do not touch it for 60 to 90 seconds, until the underside is deeply browned. Toss for another 30 seconds and transfer to a plate. Repeat with another tablespoon of oil and the remaining beef. Crowding the pan is the one mistake that ruins this dish — the beef will steam gray instead of searing.
5. Return the pan to high heat with the last tablespoon of oil. Add the onion and carrot and stir-fry 1 minute, then add the cabbage and scallion whites and stir-fry 2 to 3 minutes, until the cabbage is wilted at the edges but still has snap.
6. Push the vegetables to the sides, drop the garlic and ginger into the center and stir 20 seconds, just until fragrant. Do not let them brown.
7. Add the drained noodles and pour the sauce over everything. Toss constantly with tongs for 2 minutes, lifting from the bottom, until the noodles are evenly mahogany-colored and the sauce has thickened enough to cling.
8. Return the beef and any juices from the plate to the pan, add the scallion greens, and toss for 30 to 45 seconds to heat through. Taste and add a splash of soy sauce if needed. Serve immediately in warm bowls.

Chef's tips

Nutrition (per serving, estimated)

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