American
Beef Lo Mein with Bok Choy and Snow Peas
Fresh egg noodles tossed with velveted beef, bok choy, snow peas, scallions, and a glossy oyster-soy sauce that clings lightly instead of pooling beneath the noodles.
4 servings · 30 minutes prep · 15 minutes cook
Ingredients
Beef and Marinade
- 12 ounces beef sirloin, sliced 1/8 inch (3 mm) thick across the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1 teaspoon neutral oil
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
- 1/3 cup water
Noodles and Vegetables
- 1 pound fresh Chinese-style egg noodles
- 1 tablespoon neutral oil, for searing the beef
- 1 tablespoon neutral oil, for the vegetables
- 1 tablespoon finely grated fresh ginger
- 3 garlic cloves, finely grated
- 12 ounces baby bok choy, stems sliced, leaves kept separate
- 6 ounces snow peas, trimmed, strings removed if tough
- 4 scallions, cut into 2-inch (5 cm) lengths, greens separated
- 1 teaspoon toasted sesame oil
Directions
Marinate the Beef and Mix the Sauce
- Toss the beef with the soy sauce, Shaoxing wine, cornstarch, and oil. Rest for 10 minutes.
- Whisk the oyster sauce, light soy, dark soy, rice vinegar, sugar, white pepper, and water until smooth.
Blanch the Noodles and Sear the Beef
- Boil the noodles according to package timing until just tender, usually 2 to 3 minutes. Rinse briefly with cool water, drain thoroughly, and loosen the strands.
- Heat a wok over high heat. Add the beef-searing oil, spread in the beef, and sear for 60 seconds before tossing for 1 minute more. Transfer once browned but still slightly below the final doneness.
Stir-Fry the Vegetables
- Add the vegetable oil, ginger, garlic, the stems from the baby bok choy, and the white parts of the scallions. Stir-fry for 1 minute.
- Add the snow peas and cook for 1 minute, then add the bok choy leaves and cook just until wilted, about 30 seconds.
Toss and Finish
- Pour in the sauce and bring it to a rapid simmer. Add the noodles and toss continuously with tongs for 1 to 2 minutes until every strand is glossy and little free sauce remains.
- Return the beef and any juices. Toss for about 1 minute. Use a thin-tip instant-read thermometer inserted lengthwise through the center of one of the thickest strips to confirm at least 145°F (63°C). Remove from the heat and immediately fold in the scallion greens and the sesame oil. Transfer to a serving platter and rest for at least 3 minutes before serving.
Allergen and Product Check
- Allergen note: conventional fresh egg noodles make the base recipe egg- and wheat-containing; it also contains soy, sesame, and molluscan shellfish from oyster sauce. A gluten-free adaptation can be egg-free only when rice noodles and every sauce are verified egg-free and gluten-free.
