BETTER THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)

Hi everyone, welcome to soup top recipes. I made an oyster sauce Lomein not so long ago. Even though it was a basic flavor,  I got so many compliments on it. Today we're to upgrade that  recipe into beef Lomein. It's also easy and quick. Let's get started. I am using a piece of beef chuck meat. It is one of those more affordable cuts. Besides that, you can also use  flank, rib eye, sirloin steak. Cut into a few manageable pieces. Find the direction of the muscle grains, then   slice across the grains rather  than parallel with them. I am using 300 grams of beef  because I'm only serving two people. If you are cooking for a big family,  you can double or triple the recipe   you want to cut it into 1/8  of an inch thick slices. Marinate it with a quarter teaspoon of salt 1/8 teaspoon of baking soda to tenderize the meat If you are using a better cut, such as rib-eye,  or sirloin steak, you do not need the baking soda. Half a tablespoon of soy sauce Two tbsp of Chinese cooking wine Half a tablespoon of corn starch Some freshly ground black pepper to taste Mix everything well. Make sure to rub the meat so the seasonings  can get in between every piece of the beef. Cover it and let it sit for 20 minutes Bring a pot of water to a boil. I am cooking two portions of fresh  egg noodles - 300 grams in total They are homemade and I do have a recipe for them. You can check the link in the description. If you are using a different   type of noodles you have to follow the  cooking instructions on the package. Fresh noodles cook really fast. This will only take a couple of minutes. That should be plenty of time  for you to cook the beef. I have got many people asking me, why is  my food sticking to my carbon steel wok? Well, you need to learn how to  control the wok heat correctly. First, turn the heat to maximum and  heat the wok until it's smoking hot. Then add some oil. Be generous with the oil amount  for this recipe because you want   enough oil to coat the noodles so they  don't stick together while serving. Give it a toss to let the oil create  a light nonstick surface on the bottom Wait for the oil to be smoking as well. That means the wok is hot enough  for you to add the marinated beef. Stir and cook. See it doesn't stick to the pan at all. That is how you control the wok  heat. We call it 掌控火候 in Chinese. Another great benefit of using a carbon steel wok  is that the meat will come out extra tender and   juicy because the wok is super hot so the beef  can be seared immediately when it hits the pan. If you don't have a wok yet consider buying one  it is the must-have cookware for Chinese cuisine   I will put a link to my  favorite wok in the description, This is a product that I  started selling about a year ago   if you want to help to support my channel  purchasing a wok is a way to do that. When the beef is halfway cooked, you should still  be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds. By now the noodles should be ready. Quickly take them out. Shake off the excess water. Add a bunch of scallion into the  wok along with the cooked noodles. Turn off the heat; it is important;  I will explain why later. Add one and a half tablespoons of soy sauce, Three tablespoons of oyster sauce I will suggest you use a better quality  oyster sauce since it is the key flavor This is what I'm using it is Lee Kum Kee  premium oyster sauce which is made with   real oysters. The buying link is in the description. You can go check it out. Last, one and a half teaspoons of  dark soy sauce; this is for the color. Start mixing it. I turned off the heat right after I add  the noodles because we are making Lomein. All you need to do is to stir and mix. If you keep the heat on, then you are making  Chow Mein, which means stir fry noodles. That is the difference  between Lomein and Chow Mein. Also, turning off the heat is beginner-friendly  because noodles are very starchy;   if you keep the heat on, they  will likely stick to the bottom. Well, another tip for controlling the wok  heat is when using a carbon steel wok. You can add some toasted sesame oil at the end   if you like; I didn't because I used  peanut oil when cooking the beef. You want to give a taste to adjust  the flavor before serving because   every brand of soy sauce and the oyster  sauce has a different level of sodium. I made this many times so  I know the flavor is good. That's it. You are done. This tastes amazing. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. Most importantly the ingredients  are simple and easy to prepare. You can also use chicken, pork, or shrimp instead  of beef and create your own variations of Lomein. I hope you give this a try soon. If you did, leave me a comment  and let me know how it goes. As always, you can click the link in the  description and find the printable recipe. Thank you for watching and I  will see you next time, bye!

Channel: Souped Up Recipes

Views: 2,511,011

Keywords: beef lo mein, beef lo mein recipe, how to make beef lo mein, lo mein, lo mein recipe, lo mein noodles, lo mein noodles recipe, how to make lo mein, noodles recipe, chinese noodles, chinese noodles recipe, how to make noodles from scratch, best lo mein, easy lo mein, easy lo mein recipe, souped up recipes, 蚝油捞面, hong kong noodles, stir fried noodles, chow mein, chow mein noodles, 捞面, 牛肉捞面, 牛肉拌面, 蚝油拌面, How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

Id: Ch6y83CATLs

Length: 6min 21sec (381 seconds)

Published: Wed Aug 12 2020