Beef Lo Mein

Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with the baking soda, cornflour, soy sauce, and oil. This velveting step makes the beef tender and glistening. Set aside to marinate for 30 minutes.

30 min

Combine the light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl and stir together. Set aside.

If using cooked lo mein noodles, rinse under hot tap water to loosen and drain thoroughly; if uncooked, boil to al dente and drain. Prepare the garlic and all vegetables and arrange them in the order you'll add them to the wok.

Place your wok over high heat until smoking lightly. Add 1 tablespoon of vegetable oil to coat, then add the beef in one layer. Sear each side for about 30 seconds, then remove the beef from the wok and set aside.

1 min · high heat

Add another tablespoon of oil along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds. Add the bamboo shoots and white parts of the spring onions and stir-fry for 20 seconds, then add the napa cabbage and stir-fry everything together for another 30 seconds over highest heat.

high heat

Add the prepared noodles (warm and loosened). Pour the Shaoxing wine around the perimeter of the wok and toss with a scooping motion. After about 30 seconds to 1 minute, add the pre-mixed sauce and stir-fry until evenly distributed, scraping the bottom to prevent sticking.

1 min

Add the snow peas, mung bean sprouts, and the beef along with any collected juices. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.

Toss in the green parts of the spring onions and taste the lo mein. Adjust with more salt, soy sauce, oyster sauce, sesame oil, or white pepper to your liking. Plate and serve with chilli oil or hot sauce on the side.