CHEAPER (and better) THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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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 -
- 3 tbsp of oyster sauce (Amazon Link -
- 1.5 tsp of dark soy sauce (Amazon link -
- 3 tbsp of peanut oil (Amazon Link -
- 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 -
- 1/2 tbsp of soy sauce (Amazon Link -
- 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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BETTER THAN TAKEOUT - Shanghai Pork Chow Mein Stir Fry Noodle Recipe
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Shanghai-style chow mein is unique because is seasoned with a special umami spice called Xian La Fen (鲜辣粉), which gives the noodles a savory, spicy, and smoky flavor. In this video, I will show you how to make this special Xian La Fen at home and have this authentic shanghai noodle dish at home. This spice powder is versatile; you can sprinkle it onto roasted pork, chicken, bbq, and fries.
Ingredients
To Make The Xian La Fen (Umami Spicy Seasoning)
1/4 cup of dried red chili, cut into small pieces (Amazon Link -
2 tsp of coriander (Amazon Link -
1.5 tsp of fennel seeds (Amazon Link -
1.5 tsp of Sichuan peppercorn powder (Amazon Link -
1 piece of tangerine peel (1 inch*1 inch), break into small pieces (Purchase Link -
2 tsp of dried ginger slices or ginger powder
1 tbsp of chicken bouillon or 2 tsp of MSG (Amazon Link -
To Marinade the pork
200g (7 oz) of pork, julienned
1/4 tsp of salt
2 tsp of soy sauce (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
1 tsp of cornstarch (Amazon Link -
White pepper to taste (Amazon Link -
To Stir Fry The Noodles
300 grams (10.6oz) of fresh noodles, thick
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of dark soy sauce (Amazon Link -
1 tbsp of pork lard to coat the noodles
3-4 baby bok choy, sliced
4 mushrooms, sliced
1/4 of a medium size onion, sliced into strips
3-4 cloves of garlic, sliced thinly
2 tbsp of pork lard to stir fry
1.5 tsp of Xian La Fen seasoning
1 tbsp of toasted sesame seeds (Amazon Link -
Directions
Make the Xian La Fen (鲜辣粉)
Toast the dried red chili, coriander, fennel, Sichuan peppercorns, dried tangerine peel, and dried ginger in a wok over medium-low heat for a few minutes.
Put the spices into a blender and blend into a fine powder. If you have any spice already in powder form, you can keep it on the side and mix it into the spice mixture at the end.
Optionally, mix the spice powder with 1 tbsp of chicken bouillon powder or 2 tsp of MSG.
Store the Xian La Fen in a sealed container. It will stay good for 4-5 months at room temp. If you don't want to spend the time to make Xian La Fen, you can use a mixture of 3/4 tsp of five-spice, 1/2 tsp of chili powder, and 1/4 tsp of MSG in this recipe as a replacement.
Marinade the Pork
Cut the pork into 1/4-inch thick strips, then marinate with salt, soy sauce, Chinese cooking wine, white pepper, and cornstarch. Mix well and set it aside. Although you could use other kinds of protein, such as beef and chicken, pork is the classic choice because this dish is also known as 上海肉丝炒面 (Shanghai julienned pork chow mein).
Prepare All the Vegetables
Slice the mushrooms into 1/4 of an inch thick slabs;
Cut the onion into strips;
Slice the garlic thinly; Cut the bok choy diagonally. Set everything aside.
Cook the Noodles
Add the noodles to the boiling water and cook until al dente. The cooking time varies depending on the thickness and the types of noodles (3-6 minutes). Drain the noodles and shake the excess water.
Season the noodles with soy sauce, dark soy sauce, and pork lard. The rest of the heat will melt the fat and coat the noodles, so they don't stick to each other. You can use vegetable oil or butter if you don't like pork fat.
Stir Fry the Noodles
Turn the heat to high and add 2 tbsp of pork lard. Swirl it around to melt it. Toss in the marinaded pork and Stir for a couple of minutes or until you don't see any pink color.
Remove the pork from the wok. Make sure you tilt the wok so you can leave the oil behind.
Add garlic, onion, mushroom slices, and noodles. Stir over high heat for a few minutes.
Add pork and bok choy. Keep mixing for 30 seconds or until the vegetables are welted.
Before serving, add 1 tbsp of toasted sesame seeds and 1.5 tsp of the Xian La Fen seasoning, which is the soul of Shanghai Chow mein. Toss well and enjoy!
Lo Mein
A great Lo Mein just comes down to a great SAUCE!
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Lo Mein noodles are yellow noodles that are about 3mm/ 1/8 wide and they are yellow because they are made with egg (as opposed to white noodles). Best if you can find fresh noodles in the fridge section of the grocery store (usually just soak in boiling water for a minute), but can be made with dried egg noodles, ramen OR even pasta (yep really, I've made Lo Mein plenty of times with SPAGHETTI, no one can tell the difference once it's cooked!)
EASY & QUICK Pork Belly Noodle Stir Fry In Sauce ???? | Pork Belly Chow Mein | Aunty Mary Cooks ????
Easy and quick pork belly noodle stir fry or chow mein Aunty Mary Cooks. Oil from the fried pork belly adds to the flavour and taste of the fried noodles, making it smooth and delicious.Aunty Mary shows how to cook this easy recipe of pork belly noodle stir fry (chow mein) at home.
Ingredients
600g fresh noodles
1/2 bulb garlic
250g vegetables (I used salad veggies)
300g pork belly (remove skin and slice quite thinly)
Marinade for pork
1 Tbsp Shaoxing wine
1 Tbsp soya sauce
Seasoning Sauce
1/2 Tbsp sugar
1/4 tsp salt
1/4 tsp pepper powder
3 Tbsp dark soya sauce
1 Tbsp soya sauce
1&1/2 Tbsp oyster sauce
3 Tbsp sweet chilly sauce
2 tsp corn starch
1 C water
Note :
1. The amount can serve 3-4 people.
2. Once the sauce boils, add the noodles. A quick mix through and dish so that the noodles are covered with sauce and has a wet look.
3. Dish up and serve immediately.
4. You can add more vegetables if you prefer.
#AuntyMaryCooks #PorkBellyChowMein #FriedNoodles #PorkBellyFriedNoodles #PorkBelly #Noodles|Ramen|ChowMein #AuntyMaryCuisine #DeliciousFoodMadeEasy
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BBQ Pork Lo Mein Recipe | Hoisin Pork Soba Lo Mein #shorts
#shorts - BBQ pork lo mein recipe is a Chinese Japanese fusion meal done in less than 30 minutes. This easy noodle recipe fills with fiber, nutrients and flavors.
???? How to Make Perfect Char Siu at Home #Shorts
From the best cut of meat to the perfect combination of spices, here are Daddy Lau’s secrets for the most delicious homemade Char Siu ????
Haven’t tried the recipe yet? Check it out at madewithlau.com! ????
Check out the full recipe at
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