Restaurant Worthy Beef Lo Mein
"Easy, restaurant-worthy Beef Lo Mein with tender steak, fresh noodles, and a bold, savory sauce—perfect for a quick, flavorful meal!..."
INGREDIENTS
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10 oz ribeye steak (thinly sliced against the grain)
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1/4 tsp baking soda (to tenderize the beef)
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1 tbsp Shaoxing wine (or dry sherry)
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1 tbsp dark soy sauce
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1 tsp cornstarch
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1 tsp toasted sesame oil
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1/4 tsp black pepper
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1 tsp grated fresh garlic
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2 tbsp dark soy sauce
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1 tbsp hoisin sauce
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1 tbsp oyster sauce
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1 tsp rice vinegar
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1 tsp chili oil (optional, for heat)
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1 tsp honey (or maple syrup)
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1 tsp white or red miso paste (for fermentation richness)
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1/2 tsp anchovy paste (for bold umami notes)
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1/4 tsp white pepper (for subtle spice and complexity)
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2 tbsp chicken or beef broth
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10 oz fresh Lo Mein Noodles (cooked until al dente (you can substitute Chow Mein Noodles or even Udon Noodles))
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2 tbsp olive oil
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2-3 large cloves garlic ( minced)
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1 tbsp freshly grated ginger
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1 cup sugar snap peas ( trimmed)
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1/2 cup shiitake mushrooms ( thinly sliced)
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1 red bell pepper ( julienned)
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1 cup baby bok choy (chopped into bite-size pieces)
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2 cup napa cabbage (shredded (adds crunch and natural sweetness))
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2 scallions (sliced diagonally (white and green parts separated))
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1 tbsp Shaoxing wine (or sherry, for delazing)
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1 tbsp sesame seeds (toasted)
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Lime wedges (for serving)
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