Beef Lo Mein
Lo Mein Ingredients:
12-oz. package Egg Noodles
1/2 lb. Flank Steak
1 tsp. Cornstarch
1 Tbs. Soy Sauce
1 tsp. Sake
1 clove Garlic, crushed
Sauce Ingredients:
1 Tbs. Cornstarch
1 cup Chicken Stock
1 Tbs. Soy Sauce
2 Tbs. Oyster Sauce
1 tsp. Sesame Oil
2 Tbs. Vegetable Oil
1 Scallion or Green Onion, sliced
Boil the egg noodles in a pot of lightly salted water for
about 3 minutes. Rinse with cold water and drain; set aside.
Fill the same pot with fresh water; reserve.
Slice the steak into 1/8-inch strips across the grain of the
meat. Marinate the sliced steak in a small bowl with the
cornstarch, soy sauce, sake, and garlic for 15 minutes.
Meanwhile, prepare the sauce mixture by blending together
the cornstarch, chicken stock, soy sauce, oyster sauce, and
sesame oil; set aside.
Heat the pot of water so you can finish heating the noodles
as soon as you thicken the sauce.
Warm the two tablespoons of vegetable oil in a wok over
moderate heat.
Add the beef and stir fry until nearly done, about 3 to 5
minutes. Add the sauce mixture to the wok and stir until
thickened. Add green onions, blend thoroughly, and reduce
the temperature setting to just keep the lo mein warm.
Drop the noodles into hot water. Stir for a minute to heat the
noodles through. Drain well. To serve, pour the meat and
sauce over noodles.
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