Chinese Takeout Lo Mein
About this recipe
If you've ever craved Chinese takeout lo mein but found your homemade attempts lacking, this recipe is here to change that. Jason Farmer shares his secrets for achieving tender beef and perfectly saucy noodles that rival your favorite takeout spot, all in just 30 minutes.
This lo mein recipe is designed for the home cook, using accessible ingredients and techniques that ensure a delicious result without the fuss. With tips on noodle selection and beef preparation, you'll be whipping up this classic dish in no time.
Ingredient notes
- You can substitute flank steak with skirt steak if needed.
- For the lo mein noodles, you can use thick yellow wheat and egg noodles or even regular spaghetti in a pinch.
Tips from Jason Farmer’s video
- Slice the beef against the grain into quarter-inch slices for tenderness.
- Wash the beef under cold water for about a minute to remove minerally tastes and help the marinade penetrate better.
- Massage baking soda into the beef to tenderize it before marinating; this is key for achieving restaurant-quality beef.
- Cook the noodles according to package instructions, then toss them with a bit of oil to prevent clumping before adding them to the stir-fry.
Good to know
- What type of noodles should I use for lo mein?
- Use thick Chinese egg noodles, often labeled as lo mein or chow mein. If unavailable, regular spaghetti can work as a substitute.
- How do I ensure my beef is tender?
- Slice the beef against the grain, wash it under cold water, and massage baking soda into it before marinating.
- Can I prepare the ingredients ahead of time?
- Yes, it's recommended to have all ingredients prepped before starting to cook, as the dish comes together quickly.
- What is the total cooking time for this recipe?
- The total cooking time is about 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Jason Farmer: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the beef by slicing it against the grain into manageable pieces, then cut into quarter-inch slices.
- 2
Wash the beef slices under cold running water for about a minute, massaging them to remove the minerally taste.
- 3
Massage a quarter teaspoon of baking soda into the beef for about a minute to tenderize it.
- 4
Add a quarter teaspoon of cornstarch, a quarter teaspoon of sugar, a pinch of salt, a quarter teaspoon of light soy sauce, half a teaspoon of Shaoxing wine, and half a teaspoon of neutral oil to the beef. Mix well and set aside for at least 15 minutes.
- 5
Cook the lo mein noodles according to the package instructions, then drain and dry them. Toss with a bit of oil to prevent clumping.
- 6
Heat a wok or large pan over medium-high heat until lightly smoking. Add a tablespoon of neutral oil and swirl to coat.
- 7
Add one cup of roughly chopped cabbage, a quarter cup of thinly sliced onion, and a quarter cup of thinly sliced carrot to the wok. Stir-fry for about a minute until crisp-tender, then set aside.
- 8
Return the wok to medium-high heat and add two tablespoons of oil. Once hot, add the marinated beef and stir-fry until cooked through, about 2-3 minutes.
- 9
Add the prepared vegetables back to the wok along with the sauce mixture. Stir to combine and heat through for another minute.
- 10
Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce.
Heads up — we had to guess a little:
- The quantity of noodles was inferred based on typical serving sizes for lo mein.
Credit where it’s due: this recipe was transcribed from Jason Farmer’s original video on YouTube. Follow them there — it’s their dish.
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