CHEAPER AND BETTER THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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- čas přidán 22. 05. 2024
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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
INGREDIENTS (serves 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
- 1.5 tbsp soy sauce (Amazon Link - geni.us/VdzA)
- 3 tbsp of oyster sauce (Amazon Link - geni.us/tNs0MiT)
- 1.5 tsp of dark soy sauce (Amazon link - geni.us/b5BY)
- 3 tbsp of peanut oil (Amazon Link - geni.us/i1rH)
- 300 grams (10.6 oz) of beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 2 tbsp of cooking wine (Amazon Link - geni.us/IOFkD1S)
- 1/2 tbsp of soy sauce (Amazon Link - geni.us/VdzA)
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 1 medium-size onion, sliced thinly
- 3 pieces of scallion, cut into 2 inches long pieces
INSTRUCTIONS
- Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
- I got many people asking me - why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
- First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
- Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
- When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
- Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
- I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
- Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
- That’s it. You are done. Enjoy!
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I love when nice genuine people teach you something. Well done.
@@lrout3561 Fucking hilarious statement and I bet snowflakes are melting at the moment xDDD
Thumbs up from me :)
@@lrout3561 then why you bother watching and posting ? Lol
@@lrout3561 who's Charlie?
@@lrout3561 are you deaf
Lo mein vs chow mein ? Is it that simple just turning of heat ?
I can't explain why this host is the best at explaing things
Nnnnnnnnm
Nnnnnnnnm
Its causes she is cute
John 6:40 “For my Father’s will is that everyone who looks to the Son and believes in him shall have eternal life, and I will raise them up at the last day.”” ROMANS 10:9-11“If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame”
God wants us to believe in His One and Only Son, Jesus Christ our Lord and Savior, who died for our sins :D When we truly believe in our hearts that Jesus is Son of God who died for our sins on the cross, we are saved from the eternal fire and have eternal life in Christ Jesus!! 💖 May God bless y’all!!
💯 I kid you not
I love the way she talks got me in a better mood
I’ve made this many times, everyone loves it! The beef is velvety, perfect sauce to coat noodles! My family & neighbors love my beef lo mein! You are a very good teacher!
Excellent!
@@rg20322 Hi ?
8oióo0❤aœqttq,
Hi, tks for your great recipes!What can we use if we dont have chinese wine?
It always looks so easy, when someone else is doing it
I applied! But I didn’t get the job. 😞
@@harryl7946 Keep applying and keep your head up.
Lol it also tastes better when someone else makes it.
@Fate yeah, I don't get why this is hard. It's literally just measuring out ingredients, boiling water, and cooking stuff in oil. This isn't exactly making macaroons.
@Trev lol...and if the guy has no wife?
Oh my goodness. It's 10:15 am, and I'm seriously considering making this right now.
How are things on the East Coast?
It's 10:15 here too, lol, and so am I!!
Cross country posting 😁 here on the west coast
Almost noon here and I am slicing... giggles
DO IT!
K kino I
I was a dishwasher in a Chinese restaurant in Niagara Falls Canada in my younger years. I fell in love with Chinese food and Chinese cooking. Lo Mein was one of my favorites as well as Beef Sao Ho Faun! Glad I found your channel!
That was a really good tip about heating the wok hot for better results.
Made this last night, family of seven. I substituted dark meat chicken. ABSOLUTELY OUTSTANDING! This is the ONLY Chinese cook that I follow on YT. She isn’t just a cook but in my opinion, a very accomplished chef. This is now the third recipe of hers that I’ve made. Unanimous vote, entire family loved it.
Mandy your cooking instructions are so thorough! They have upgraded my Chinese cooking skill because you give little tips as you show us how to cook! I love lo mein and you can make it with whatever you like. Thank you for making this!
czcams.com/video/kfds4rFFXcs/video.html
There’s literally no cooking channel as good as this one. I like Tasty a lot, but they are nowhere near descriptive and informative about directions when it come to you. Thank you for sharing this recipe!
Yuppppp
gurl tasty is a corporate FRAUD. the cooks with no fancy editing on their videos are usually the best
She’s really good at giving directions.
And her voice and tempo makes me want to go to sleep lol
As a novice cook, i made this for the first time and the family absolutely loved it! Thank you for sharing your amazing talent with us
I feel like she is talking to a bunch of kids which is great cuz it makes following her instructions easy.
She is so positive what a gift to all of us and thank to her I am cooking some awesome Chinese dishes just like any top notch chinese restaurant, we do not eat at Chinese restaurants anymore. I am the Master chef with a pro work and all hahahaha. Thank you Mandy you are so authentic, sweetie and very confident in your Chinese recipes, amazing! you are awesome!
lol I love that you showed yourself at the end scarfing it down. I need to make this.
ShowingYouOnline she wolfed it down. Lol
@@fernandocovarrubiascomander it was satisfying to watch as I’m so craving this. Ugh.
Jacqueline BC. Remember not to cut with the grain, but against the grainda.
@@fernandocovarrubiascomander what’s the difference ? Tell me
Jacqueline BC. The difference is tenderness.
Love how efficient your instructions are. Your narration is concise; every remark is useful.
When I tried this today it turned out great! Most of the family loved it, and the 7-year-old still thought it was pretty OK.
This is such a simple but impressive recipee. So many good tips. I start cooking before wok is hot enough to temper the oil. You should also have mentioned how you remove the noodles from the hot water by spinning them first with a chop stick - clever! A mistake I have been making all my life is to start with cooking the onions - no wonder they end up being too mushy. Your onions will be slightly crunchy, but evenly coated with caramelised oils.
One thing that really shocked me when I first visited China is that Chinese people really 'slurp' their food, even when attending posh banquets! Sucking food noisily into your mouth shows enthusiasm and appreciation of the flavours.
I never thought I could make authentic chinese food on my own, but this just blew my mind how easy it was, and impressed my wife as well.
I bought just the same sauces as you used (thanks they are available here as well) and it just made so much difference
Forget the nasty comments from the Karens below. They probably run around the web just trying to find someone to take out their frustrations on - no positive aspects probably in their own lives. On to your recipe. I've been cooking Chinese recipes now for several years, and am still learning, but most of the copy cat recipes on websites are just that -- and done by people who don't seem to want to present how some of these dishes are really done. I'd like to compliment you for your presentation style and for the many good tips you passed on to viewers just within the recipe demo itself. You mentioned the difference here between "steamed" chow mein and lo mein. You advised people how to keep their meats from sticking -- the basics for all - heating the wok first, then . . . . . , you even taught your viewers one way to "velvet" the beef without making it seem like something different. Bottom line you kept the recipe simple but flavorful. You used Lo Mein noodles, fresh even, and you did it Asian style. I'm not Asian myself, but I love good Asian food and the many techniques you touched on here were great even though they went over the head of the negative Karens. Thanks for the video - keep up the good work.
You had me at "more affordable cuts", instant like and subscribe.
I survived the pandemic isolation by watching your cooking videos- Then yesterday, I ordered your wok & all 6 essential seasoning oils & my freezer is full of protein. Thank you for your delicious looking recipes & easy follow explanations. Nothing to do now but take the plunge!!! Thank you so very much.
I too
What 6 essential seasoning, I have my wok and I love it
I hope your journey over the past 2 years was delicious 😋
I'm an accomplished cook, and I know a good bit about international cuisine and cooking. With that said, I've never come across chuck being cooked this way. I am astounded that it can be so tender.
I am well aware of cutting across the grain with skirt and flank steak, but I have honestly never heard of this technique with chuck. Typically, in US cuisine, we are taught that chuck, being the shoulder, is the second toughest, meaning high collagen content, cut of meat...right after shank. Both of which must be cooked low and very slow to create a tender meat (like a perfect pot roast or oso bucco).
I am ASTOUNDED that such a technique creates "a velvety tender beef". You learn something every day. Thanks for sharing. :-)
YOU are a very gifted teacher. Your instructions were perfect! Thank you for telling me about this recipe and about the products too! I am grateful because I love Chinese food, but I am near clueless as to its cooking. I had no idea how to do it before watching your video. Thank you! THANK You! THANK YOU!
"Salt." That is straight-up MSG. Stealth. I love her.
I was wondering about that. I have never seen anyone cook these dishes without msg.
How do you know it is msg and not salt?
Your explanations are sooo good!! Thank you
This lady is the best. Love her recipes. I've made several of her recipes and they are crowd pleasers trust me.
Made this today and it taste so good! Had to triple the ingredients because I have a big family. Thank you for taking the time to share and explain in details your delicious recipes with us during the pandemic.
Your food and recipes are just amazing.. I’ve tried beef broccoli, Mongolian beef, your fried rice and they’ve been so darn delicious! I must say your easy recipes are just the best… simple and delicious. Thank you!
This was great! Video was so easy to follow and everything came out delicious. Esp loved the tip around marinating the beef. Turned out so tender
Just stumbled across your channel and I've subscribed straight away, I love how simple you make the cooking. I really enjoy cooking anything with noodles so this is brilliant, quick, and simple for me. Thank you for the brilliant channel 😁
I got your wok as a Christmas gift and decided to make this today. I gotta say, it was easy and DELICIOUS! Will definitely make this again!
how was wok?? Have u used it often?
you have the best authentic recipes thanks for sharing!!
I just found your channel and made the homemade noodles with this beef lo mein. DELICIOUS! My daughter ate 3 servings and said I had to make this again! Thank you so much for teaching me how to make fresh noodles. It makes a HUGE difference.
Mandy, terrifically simple recipe that look delicious! Thanks for pointing out the difference between chow mein and lo mein.
Bought the wok only have watched a few videos but I love that the recipes are super simple. Writing them down in my journal~ Thanks!
I saw this and had to make it. OMG it was so delicious I’m addicted. Very simple to make and your instructions are perfect. I also want to tell you I love watching your videos because you are so adorable!
Mandy, this was the first recipe of yours I tried. I just made it tonight. I had to make some substitutions based on what I had and the vegetables my family likes (I used pork cutlets cut into strips, and I used bok choy and a red pepper. I cooked the pork first until almost done and removed it, then cooked bok choy stems and red pepper. Started cooking the noodles at the same time as the vegetables and when they were done I added the pork back, turned off heat and added noodles, bok choy leaves, and sauce) and I just have to say: WOW! It was delicious, the kids loved it too, and I was impressed that the simple ingredients produced such great flavour and tender meat!
Thank you!
😊
Ok, I’m making this again tonight. This is the FOURTH time in the past week and a half, that I’m making it. I’m completely addicted to it - it is amazingly delicious and SO easy! I buy the thin sliced rib eye (a little pricey, but not too bad, and it makes a difference because it’s so tender. I still velvet the meat so it is even more tender. This is one of the best recipes out there, hands down. I always make a lot so we have leftovers! Yum! Thank you again for sharing this recipe. ❤️
I think I'm in love. Every one of these videos has been a joy to watch. Learned how to make foods that I've eaten from restaurants. Thanks Thanks
How have I never learned to cut across beef to make it more consumable? I love your instructions too!! Amazing teacher
I found the Chinese Mangchi!
I love your channel and the printable recipes are a real help. Keep up the good work.
I tried this today...omg, it tastes just like what we usually order from our favorite spot. I’m happy to be able to make this at home. Love your recipes!
I needed a beef chow mein recipe and this was perfect! Thanks for sharing this. 2 years later and was the first recipe I chose. 😋
Sounds delicious! Thank you for sharing.
Hi Mandy,
Love your dishes. You make it so simple and easy to follow with great authentic taste. This is the second lo mein recipe I have tried.
Great teaching and explanation here, thank you! It looks delicious, too!
This looks incredible, reminds me of what I'd get from my local Chinese restaurant! Very very delicious! 😊
Thank you for step by step instructions. I made it and it was so delicious.
Sounds so good. Can't wait to try your recipes. Thanks for sharing. Your pace and your description is very good!
This gal is SO adorable! I'm hooked... and even though the closest Chinese grocery is 50 miles away, I'm ON MY WAY!!! WOO HOOOO!!!
Amazon fresh & regular for sauces etc. I used de Ceco thin spaghetti, LOL!
@@lauralutz4538 - a girl's gotta do whatta girl's GOTTA do! LOL! For me... I made the run to the grocery, but more importantly... I saw Mandy use a KitchenAid to make her noodles, and that was the straw that broke this camel's back - I stopped and bought one on the way! Now I can trash my old pasta machine, AND make all my own fresh noods and pasta AND breads with it! WOO HOOOOOOOO!!! Tonight is Mandy's Chicken Sesame... though I'm adding broccoli and fresh shitake. Wish me luck!
@@lauralutz4538 - and I forgot: I can use the new mixer to make dumpling/rolling shells! I'm gonna try ALL Mandy's recipes for those, and THEN some! SO EXCITED!
Privet
I love all your videos! One of the best cooking channels on here!
Great job Mandy!...you're so right, this is very good and easy to make, we have this once a week...Thanks
I will attempt this next week. She’s informative and educative during cooking, LOVE IT
Had this tonight. Thought it was great. Made for more then 2 people so I adjusted for that. Planning to make this often. Thanks!! Looking forward to making more recipes of yours in future👍
I just made this & it’s wonderful!! Thanks so much for your easy to follow recipe. I used flank steak & used more veggies. It’s great!
Love all your videos!!! Simple, delicious and perfectly well explained!!
Thanks for sharing the lo mein recipe! Seems easy to make. May try it one day.
LOVE you recipes!!! I've used nearly all of them, and they ALL come out great.
Just one little tip I've learned. I can't afford steak (anymore), so I just use the cheap cuts of beef, which are about as tender as a fillet of hunting boot. So here's my "secret." I take a full cup of water, add TWO TABLESPOONS of baking soda, then add the strips of meat, individually, until fully covered. Then I let it sit in the fridge for TWO FULL HOURS. Then I drain out all the water, and then I rinse the meat to remove the bad taste of the baking soda. With this technique, the meat is as tender as the most expensive filet mignon. Works for me:)
I bet she could make an actual hunting boot taste really good!!
Works with pork and shrimps too, that's what you do in Chinese restaurants.
@@bobbiusshadow6985
Me, too. I actually like it with shrimp even better!!
Just cooked this. Bloody beautiful! I'll be cooking this again.
Your recipes are the best, they come out just as you say once your instructions are followed, Thank You 😊
I love your videos!! You give great step by step instructions and the why you should do those steps. Thank you
Yessss was waiting for this one 😁
I made this recipe tonight for my family. It is far and away the absolute best I've ever had! Better than any restaurant! It was very easy and very delicious. I'll be making the hot and sour soup next😊
Thank you for the delicious recipe Mommy . Tasted amazing
Made this tonight, and it was excellent! Looking forward to trying more of your recipes!
Mandy, I tried your recipe last night, & I love it! It’s so simple, yet so flavorful! It is now one of my favorite recipes. 😋 Thank you for sharing!
I Made these noodles today and Made the lomein for dinner. This was way better Than any take out we have had I did not have dark soy sauce so I used dark mushroom soy sauce and it was delicious. Thanks so much. The noodles came out perfect
So happy I came across you. Your videos are very explanatory and you explain everything in-between.
Hi Mandy, I tried this recipe. It is the flavor I have been seeking for the last 30 years. I cannot find a Chinese old style restaurant. Though what I made wasn’t an exact copy, the marinade and cooking sauce were the same. I will doing this recipe many times since even my wife enjoyed it. Thank you for sharing your cooking knowledge with us wanna bees.
We’ve used this recipe many times over the last few months. It turns out great every time! Thank you for sharing!!
I love the instructions, very clear, simple, and straight to the point. Looks great, with simple and easy to find ingredients. I shall try this recipe asap, also she has the cutest little accent, thanks much for this.
The best way to flavor the beef is to eat garlic for a week ... 2 cloves a day .... let the garlic marinate the sheriffs badge and place the diced beef in the devil's canyon and lunge for the ideal flavor .
This recipe is wonderful! I had this for dinner today and am so grateful to you for making this video. Happy holidays♥️
Mine turned out great, I even bought the wok you recommended. Thanks!
Thanks for recipe. We are starting to cook Chinese, like I said before. And, we are glad that you are helping to teach us. I just added you to my PATREON account. I will support on monthly basis.
who else thought the beef was sitting in a bowl of milk
I was looking for your comment. I was waiting for her to say what's inside the bowl.
Lol god I did
I put the milk in the bowl, dropped the beef in....DOH!
I did and had to go back to see it again .lol
OMG! I totally did. I didn't realize it wasn't until she started mixing it with her hands. Talk about optical illusion!
We love this recipe! Thank you for sharing we learned so much from you
Looks so good! Can’t wait to try this!
Thanks for the recipe! I just tried it! It looks just like yours and my beef is very tender. I used hoisin sauce instead of clam sauce and thin spaghetti insteadof egg noodles. It was delicious!👍🏾😁
Hi everyonnnnnnnnnnnnnnnnnnnnnnnnnnnne..
This looks delish! Thank you for sharing it!
I've learnt so much just watching your recipes. Every meal looks delicious. 🙏
Thank you it came out delicious! My wife loved it...we did shrimp 🍤 instead of chicken
Looks delicious. I need to make this sometime.
Excellent demonstration. Job well done.
I just made this dish and WOW...I'm actually new to cooking and this was so easy and tastes great. It's so close to the stuff they sell in the stores......AMAZING and thank you to the cool lady in the show
I just happened across this video and I’m so happy I did. Her cooking directions and explanations are the best, so now I’ve got to invest in her wok. I can’t wait to to try her recipes.
czcams.com/video/kfds4rFFXcs/video.html
I tried this and forgot my scallions so I added broccoli and carrots instead. And I'm allergic to shellfish so I substituted the oyster sauce for hoisin and it was great! Didn't stick to the wok at all just like you said. 🤗
Looks So delicious! Thank you!
Chinita Bella, thank you for this amazing recipe. Can't wait to try it.
I made this today, and it was absolutely divine! Would definitely recommend to everyone, Mandy, you did so well!
I suppose one has to like oysters too, correct? I don't like oysters at all, so I'm kinda leery about trying this.
@@billcollins2798 Oyster sauce doesn't taste much like actual oysters. More like thick salty soy sauce that makes your noodles browned and flavorful
@@_Ravani Thank you!
@@billcollins2798 You're most certainly welcome :)
I bought your wok. It's GREAT, plus the spatula and lid are nice additions that normally are not included when buying a wok.
Where did you get it Amelia, if you don’t mind me asking. I’ve been looking.
@@karyne826 Click the link in the description! :)))
I just added the wok and oyster sauce to my amazon cart. Found out my oyster sauce was 'oyster flavored'. Still, my dish came out wonderfully. Thanks.
@@beanything7381 😊
I tried this a while ago using supermarket oyster sauce. Wasn’t great. I love lo mein, so I bought the oyster sauce you suggested including the cooking wine. Made it tonight. WOW. LOVE. Your recipes continue to go into the family rotation. So good. Many thanks.
Just cooked it now. Added capsicum and cashews. Absolutely delicious. Thank you!
Omg I'm drooling 😍😍
You made it Delicious, great cooking skills.9.5 out of 10.
Your video is the only one to distinguish lo mein from chaw mein. It's very clear now. Thanks❣️
Amazing I never thought I would be able to make this. Thank you.
你太好了！！I will make this tomorrow- I like you a lot❤️