Hey everyone welcome back today in studio for lunch I made beef lo mein or
beef chow mein a whole bunch of different names for this depending on
where you are. Super simple; here's how I did it. I started out by making a quick
marinade for the beef and that's a combination of soy sauce,
baking soda, hot pepper flakes, and ginger.
Then I moved on to the steak and I'm using flank steak today, but you could
use skirt certainly you could use pretty much any beef that you want to, just
slice it really thin.
Toss the beef into the marinade and and make sure it's fully coated. And then I move
on to the vegetables and today I'm using carrots and I just sliced them really
thinly into matchsticks.
Then I sliced up some green onions.
I put the white parts to one side and the green parts to another. And then I'm
using some frozen asparagus today so I just I just roughly chopped that into
thirds, bite-sized pieces and then last but certainly not least for the Mise en Place
is the sauce that you're gonna put in at the end. That's just a combination
of soy sauce, sesame oil, and a garlic chilli sauce. Give that a stir together
and I almost forgot somewhere in the middle there I cooked the chow mein
noodles. And you just cook that according to the package instructions drain them
and keep them warm until you're ready to use them. Now I heat up my wok and I'm
using a carbon steel wok but of course I'm on an induction stove, which is not
ideal for wok cooking. Into the wok goes some oil and then about half of the beef
and you stir-fry that until it's about 3/4 of the way cooked. Take that beef out
put it in a bowl and put the last bit of beef in and cook that.
Now, always in between cooking my meat which has a heavy sauce on it, and
cooking the vegetables I clean at the inside of the wok. That's just because
there'll be some residual sauce left in the wok that will burn and you don't
want that. In goes some more oil and the carrot sticks, and I just toss them
around until they start to get a little bit browned on the outside, and then the
rest of the vegetables go in. That's the onions, the asparagus, and I'm also
throwing in a little bit of edamame today because I wanted a little extra
green. Toss that around. If I was using all fresh vegetables I'd put in a little
bit of water to steam it slightly but because both the edamame and the
asparagus was frozen there's enough water in there released really quickly
that they'll steam. Back in goes the beef,
then the noodles...
then the sauce. And you give it a really good stir to mix it all together.
That's where you end up with this! Now the flavour is outstanding. Jules and I
spent six months in China traveling by train all across China, and everywhere we
went there was a version of this dish. Always called something similar, always
had beef, always had noodles, but everything else was completely different.
Everywhere we went different combinations of vegetables, different
combinations of sauces, so there's no wrong way to make this. Come up with your
own flavorings if you don't like chili garlic sauce don't put chili garlic
sauce in put something else in. If you don't like edamame, you don't like
asparagus, put in broccoli. Do whatever you want this is a simple
easy meal. Thanks for stopping by hope to see you again soon!
Thanks for watching our Beef Lo Mein stir fry recipe!