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Beef Lo Mein

SERVES 1 · 20 MIN · WOK

Beef Lo Mein
Make
Portion kcal
Coming to the App Store

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790
CALORIES
54g
PROTEIN
82g
CARBS
27g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 180g (6.5 oz) flank steak, sliced thin
  • 75g (2.6 oz) pasta or egg noodles, dry
  • 120g (2 cups) pak choi or cabbage, chopped
  • 60g (1 medium) carrot, shredded
  • 30g (2 tbsp) soy sauce
  • 8g (1 tbsp) cornflour
  • 1 tbsp (12ml) sesame oil
  • 9g (3 cloves) garlic, minced
  • 8g (1.5 tsp) fresh ginger, grated
  • 1 tbsp oyster sauce, 1 tsp sugar, white pepper, 2 spring onions

10 ingredients, each with the gram weight the macros above were computed from.

Method

  1. Boil the noodles 1 min short of the packet time, drain, and rinse under cold water so they stop cooking and do not clump.
  2. Toss the beef with half the cornflour - the thin coat is what keeps it silky at wok heat.
  3. Mix the soy, oyster sauce, sugar, the rest of the cornflour and 60ml / 1/4 cup water into a sauce.
  4. Sear the beef in the sesame oil over maximum heat, 90 seconds, then remove it.
  5. Stir fry the carrot 1 min, then the pak choi 1 min more - stems first if you are using whole heads.
  6. Add the garlic and ginger, 30 seconds, then pour in the sauce and let it thicken.
  7. Add the drained noodles and toss for 90 seconds until the sauce coats rather than pools.
  8. Return the beef and its juices for a final 30 seconds. Finish with white pepper and spring onion.
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Tip: rinse the noodles cold after draining. Hot noodles keep cooking and glue together while you do everything else.

EquipmentWok, large pot

KitWokLarge pot

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KeepsFridge 3 days. Reheats better than most noodle dishes because of the cornflour.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.