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Steak Lo Mein (Ngo Yoke Lo Mein: Canton (R))

Steak Lo Mein (Ngo Yoke Lo Mein: Canton (R recipe image
This classic Cantonese dish, known as Ngo Yoke Lo Mein, delivers a perfect balance of savory, slightly sweet, and umami flavors in every bite. Thinly sliced flank steak is marinated to ensure tenderness and stir-fried to perfection alongside a colorful medley of shredded carrots, celery, and bean sprouts. The dish comes together quickly in a hot wok, coating the noodles in a light, glossy sauce that clings to every strand. It&# 226;ÂÂs an ideal weeknight dinner that feels restaurant-quality but is simple enough for home cooks. Serve it hot for a satisfying meal thatâÂÂs both comforting and energizing. The combination of tender meat and crisp vegetables makes it a crowd-pleaser for families and dinner parties alike.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 286.4
Description
This classic Cantonese dish, known as Ngo Yoke Lo Mein, delivers a perfect balance of savory, slightly sweet, and umami flavors in every bite. Thinly sliced flank steak is marinated to ensure tenderness and stir-fried to perfection alongside a colorful medley of shredded carrots, celery, and bean sprouts. The dish comes together quickly in a hot wok, coating the noodles in a light, glossy sauce that clings to every strand. It&# 226;ÂÂs an ideal weeknight dinner that feels restaurant-quality but is simple enough for home cooks. Serve it hot for a satisfying meal thatâÂÂs both comforting and energizing. The combination of tender meat and crisp vegetables makes it a crowd-pleaser for families and dinner parties alike.
Ingredients
  • 4 tablespoon Peanut oil
  • 1/2 pound Flank steak
Directions
  1. 1
    Cook spaghetti according to package directions until al dente. Drain well and set aside.
  2. 2
    Slice the flank steak against the grain into thin strips, approximately 2 inches long.
  3. 3
    Shred the carrot and celery into thin matchsticks.
  4. 4
    In a bowl, combine the sliced steak, minced ginger, minced scallion, cornstarch, sugar, and 1 tablespoon of light soy sauce. Mix well and set aside to marinate.
  5. 5
    In a small bowl, mix together the remaining 1 tablespoon of light soy sauce and the salt. Set aside.
  6. 6
    Heat peanut oil in a large frying pan or wok over high heat.
  7. 7
    Add the marinated steak mixture to the hot pan. Stir-fry for about 2 minutes until the beef is cooked through. Remove the beef from the pan and set aside.
  8. 8
    In the same pan, add the shredded carrots and celery. Add 1/4 cup of water, lower the heat, and cover. Cook for 2 minutes until vegetables are tender-crisp.
  9. 9
    Add the bean sprouts to the pan and stir-fry for a few seconds until just wilted.
  10. 10
    Add the cooked spaghetti to the pan with the vegetables. Stir well to combine and cook for 2 minutes to heat through.
  11. 11
    Pour the reserved soy sauce and salt mixture over the noodles and vegetables. Add the cooked beef back into the pan.
  12. 12
    Toss everything together until evenly coated and heated through. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 286.4kcal
% Daily Value *
Total Fat 24.1g38%
Saturated Fat 6.5g33%
Cholesterol 46.5mg16%
Sodium 40.9mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, cantonese, chinese, flank steak, lo mein, noodles, stir fry, vegetables, soy sauce, quick dinner, wok, bean sprouts, carrot, celery, ginger, scallion, asian cuisine, comfort food, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/steak-lo-mein-ngo-yoke-lo-mein-canton-r/