Beef Lo Mein | Takeout Style Lo Mein | Authentic Lo Mein | Chinese Noodles скачать в хорошем качестве

Beef Lo Mein | Takeout Style Lo Mein | Authentic Lo Mein | Chinese Noodles

Follow us on our Instagram page, @FoodiesandFelines, for more content!   / foodiesandfelines   Please note, I have adjusted some quantities in the recipe below and they may not match what you see in the video. Recipe developing requires constant adjustments and improvements, so I have made some changes below. Turn CC on for step by step instructions. Takeout Style Beef Lo Mein There is nothing like curling up on the couch, watching TV, and enjoying Chinese takeout. One of my favorite things to get whether I'm eating out or ordering in is Lo Mein, it is a must have every time. But, what if I told you that you could make your own (better than takeout) Beef Lo Mein at home in about 15 minutes? Yes, it is that quick and easy. As we always say, we like to know what's going in our food, and using quality organic veggies and meat makes this lo mein that much better. Takeout is always nice once in a while, but now we can enjoy healthier yet authentic Lo Mein right at home! Recipe: For marination 3/4 lb (350g) flank steak 3/4 tsp corn starch 3/4 tsp low sodium soy sauce* 1/4 tsp black pepper powder pinch of salt 450 g Lo Mein Noodle* 1/4 cup neutral oil for stir frying Veggies of your choice (we use about 1 cup broccoli, 1 cup mushrooms, 1/2 cup sliced onion, and 1-2 tbsp chopped spring onion) 3 tbsp low sodium soy sauce 2.5 tbsp dark soy sauce 2 or 3 tbsp oyster sauce (per taste) 1/4 tsp red chili powder (optional) 1/2 tsp chili garlic sauce (optional but highly recommend) Drizzle of sesame oil *See notes Directions: 1. Cut flank steak into thin pieces, against the grain. 2. Marinate with 3/4 tbsp corn starch, 3/4 tbsp low sodium soy sauce, 1/4 tsp black pepper, and pinch of salt. Cover, and let this sit for 20 minutes. 3. Heat 1/4 cup neutral oil in a wok, or non-stick pan. Add flank steak and stir fry on high heat for 1-2 minutes. 4. Add vegetables of your choice, and stir fry for 15-30 seconds. You can also opt to stir fry the veggies separately and set them aside, and combine after cooking the meat. 5. Turn off the heat, and add strained Lo Mein noodles. 6. Add 1-2 tbsp spring onion, 3 tbsp low sodium soy sauce, 2.5 tbsp dark soy sauce, 2 or 3 tbsp oyster sauce, and 1/4 tsp red chili powder. Toss everything together. 7. Add a drizzle of sesame oil, adjust salt to taste, toss and serve warm! Takeout Style Beef Lo Mein is ready to serve! Notes/Tips: 1. Fresh Lo Mein Noodles can be found at any local Asian market. Many people say you can substitute spaghetti for this, but for a real authentic flavor these Lo Mein Noodles are essential. If you really cannot find them, spaghetti will do! For the Lo Mein noodles, its a good idea to unfold them and cut them in 1/2 or into thirds before boiling them because the noodles tend to be very long. 2. I always recommend using low sodium soy sauce, and then adjusting salt to taste. If you are using regular soy sauce, be very careful with salt! 3. 1/4 cup oil seems like a lot, but it is not. The oil is needed to make sure the lo mein noodles do not stick to each other. 4. Reasons noodles will stick: too little oil, not straining the water properly. To prevent the noodles from sticking you can rinse with cold water after straining. 5. Turn off the heat before adding Lo Mein noodles, this will prevent them from sticking to the pot. The lo mein noodles do not need to be cooked further once added to the meat and veggies. Simply toss, and serve. 6. To re-heat, sprinkle 2-3 fistfuls of water, and warm on the stove or in the microwave. This will prevent sticky noodles. Disclaimer: This post was not sponsored by any brands mentioned. Our videos contain nature sounds rather than talking or music to create a more peaceful and soothing experience for those watching. If you do not like these sounds, please turn the sound off.