When you want authentic Asian food look no further. This Spicy Beef Lo Mein is all you need! As usual my friends at America’s Test Kitchen have come through again!
I’ve made quite a few lo mein recipes looking for just the right flavor and ingredients. Some had way too much five spice in them, some were way too spicy, some not no where near spicy enough.
This recipe uses Asian Chili Garlic sauce. That is what gives it it’s spiciness. I used 1 tablespoon, what the recipe call for, but may use a hint more next time. You want to be careful when adding.
The original recipe called for pork. I didn’t have any, but did have an Angus strip steak n the fridge so I used that. I just sliced really thin and cut those pieces into thirds to come up with tiny pieces. You can use boneless country style pork ribs or pork tenderloin in place of the beef. The original recipe called for Shittake mushrooms, scallions and a small head of Napa cabbage. I also added some thin pieces of red bell pepper. I only added a half of the cabbage because it looked like way too much raw. In the finished product you can barely see the cabbage.
This is the type dish you can add anything you like. If you don’t like mushrooms replace with carrots. Replace the scallions with sliced onion. The options are endless.
As with most Asian recipes, it is much easier to get all you ingredients prepared and ready for cooking.
If possible, use a cast iron or really heavy pan for cooking. It will create the best sear on the protein.
If you are in the mood for really really good Lo Mein look no further. Get cooking!
Spicy Beef Lo MeinPrint Recipe
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- ¼ teaspoon five spice powder
- 1 pound strip steak, sliced in thin slices and sliced into thirds
- ¼ teaspoon liquid smoke
- ½ cup low sodium chicken broth
- 1 teaspoon cornstarch
- 2 medium garlic cloves, minced or pressed through a garlic press
- 2 teaspoons grated fresh ginger (make sure to peel the ginger before grating)
- 4 ½ teaspoons vegetable oil
- 4 tablespoons Shaoxing wine or dry sherry wine
- ½ pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds
- 1 medium onion, sliced into thin slices
- 1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
- 1 green bell pepper, sliced into thin slices
- 12 ounces Chinese egg noodles (fresh)
- 1 to 1-1/2 tablespoons Hot Asian chili-garlic sauce
Bring 4 quarts water to boil in Dutch oven over high heat.
Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.
Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.
Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.
While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.
Substitutions: Linguini for egg noodles. 1 Tbsp sugar for Hoisin sauce. Pork for beef. Dry sherry wine (not "cooking wine") for Shaoxing wine.