Beef and Vegetable Lo Mein. A quick and easy Chinese favorite with great flavors! |
Beef and Vegetable Lo Mein
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
This recipe I am sharing is using egg noodles. Lo Mein, is a dish which is often served in addition to a variety of other dishes in Chinese cuisine. It usually comprises of a meat and some vegetables, and all combined in a delicious sauce. I have made this recipe using the ingredients listed below, but you can of course swap the beef for chicken, pork, tofu, or leave the protein out completely. Regarding the vegetables, I simply choose whatever is in season at the time, and ones which will add a little texture and crunch to the dish. Vegetables such as broccoli, sugar snap peas, mange tout, mushrooms, green beans, bell peppers, the sky's the limit! So you choose what you know your family enjoys!
Servings: 2 - 4 Persons
  • 8 oz or 250 g of Chinese egg noodles dried or fresh
  • 8 oz or 250 g fillet or sirloin beef thinly sliced
  • 1/2 cup or 70 g Cashew Nuts
  • 1 cup or 65 g mushrooms cut quarters
  • 1/4 in of whole broccoli to bite size florets
  • 1 cup or 65 g Sugar Snap Peas
The marinade
  • 3 teaspoons cornflour / cornstarch
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon Oyster sauce
  • 1 teaspoon sugar
  • 1 Tablespoon brandy
  • 1 teaspoons sesame oil
  • 1/2 teaspoon white pepper
  • 1 inch piece of ginger peeled and finely chopped
  • 2 cloves garlic finely chopped
  • 1/2 cup cold water set aside
Garnish (optional)
  • 1 spring onions / scallions
  • A handful of fresh coriander / cilantro
  1. Prepare the noodles
  2. If using dried noodles, soak them in cold water for 30 minutes or until soft and you can separate them. Then drain and set aside. In the mean time, you can prepare the remaining ingredients.
  3. Prepare the vegetables & meat
  4. Start by cutting the vegetables into bite sized pieces then par boil them (except mushrooms) or place in a bowl covered with water and cook for 6 - 7 minutes until tender to your liking. Once cooked, replace the hot water with cold water to stop them from cooking further and to keep the colour nice and bright. Set aside.
  5. Slice the meat into very thin strips and place in a bowl.
  6. Marinade the meat
  7. Add all the ingredients from the Marinade, EXCEPT the 1/2 cup of cold water to the sliced meat. Mix everything very well, then add 2 Tablespoons of water from your 1/2 cup of water and combine well. (you can do this ahead and keep covered in the fridge until you are ready to cook dinner).
  8. Cook everything
  9. Heat your wok until it is very hot ** If using a non stick wok, no need to add any oil.
  10. Add the marinated meat and then the mushrooms and cashew nuts, and stir until cooked through.
  11. Add the vegetables and stir continuously so the bottom does not burn.
  12. When everything is sizzling hot, about 2-3 minutes after adding, use the remaining 1/2 cup of cold water (from the marinade ingredients) and pour the water around the side of the wok, and combine with all the ingredients. Stir until the water thickens in to a sauce.
  13. Add the noodles and combine with all the ingredients. Stir until the noodles have heated through. About 2-3 minutes.
  14. Sprinkle the scallions / spring onions & coriander / cilantro
  15. And serve!
Recipe Notes

These noodles usually come in packs of rectangular blocks. As a guide, allow 1-2 blocks per person, depending on appetite! The noodles are dried and will keep in your cupboard as you would dried pasta.

The Brandy in the marinade is used as a tenderiser as well as part of the flavouring. It really does make a difference to the overall taste of the dish so please try to use it!