Marinade Ingredients:

  • 12 oz flank steak or sirloin
  • 1 tsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp vegetable oil
  • 1/4 tsp baking soda

Sauce Ingredients:

  • 2 Tbsp. soy sauce
  • 1 Tbsp. oyster sauce
  • 1 tsp sesame oil
  • 1 tsp chili sauce

To Complete The Dish:

  • 1 lb fresh lo mein noodles
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 1/2 cup mushrooms, sliced
  • 1 cup snap peas
  • 2 cups bean sprouts
  • 2 Tbsp. vegetable oil
  • 2 scallions, julienned with white and green parts separated


  1. Slice the beef into thin strips against the grain.
  2. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This step will make the beef tender and flavorful with a glistening look.
  3. Set aside to marinate for 30 minutes.
  4. Prepare the lo mein sauce by combining the soy sauce, oyster sauce, sesame oil and sambal olek in a small bowl.
  5. Cook the noodles according to package instructions until they’re al dente and drain thoroughly. Set aside.
  6. Place your wok over high heat until it’s smoking lightly.
  7. Add 1 tablespoon of vegetable oil to coat the wok and add the beef so it’s all in one layer on the hot wok surface.
  8. Sear each side for about 30 seconds.
  9. Remove the beef from the wok and set aside.
  10. Add another tablespoon of oil, along with the garlic, carrots, peppers and mushrooms. Stir-fry for 30 seconds.
  11. Add the white parts of the scallions. Stir-fry for another 20 seconds.
  12. Add everything together for another 30 seconds.
  13. Add the prepared noodles and the pre-mixed sauce.
  14. Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking.
  15. Toss in the green parts of the scallions and taste the lo mein.
  16. Plate and serve with homemade chili oil or hot sauce on the side!

Cooking Tip:

Continuous stirring in a scooping motion prevents the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.

Chef Lynn Crawford

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