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Lo Mein with Beef

By Galen Lau
Adapted from this recipe at

Yields: 4 servings


  • 1 lb. fresh Chinese lo mein noodles, cut in half
  • 4 dried black or shiitake mushrooms, rehydrated and thinly sliced
  • ½ lb. flank steak, thinly sliced
  • 1 to 2 tablespoons oyster sauce
  • ½ teaspoon pepper
  • 2 ½ teaspoons sesame oil, divided
  • 3 tablespoons oil, divided
  • ½ cup shredded bamboo shoots
  • ¾ cup any kind of chopped cabbage
  • ½  teaspoon sugar
  • ½ teaspoon salt
  • 1 tablespoon light soy sauce
  • ½ cup chicken broth
  • 1 ½ teaspoons dark soy sauce
  • ½ cup chives or green onions, cut into 2-inch lengths
  • 2 ½ cups bean sprouts, rinsed and drained


  1. Place the in a small bowl, mix together the beef, oyster sauce, pepper, and 1 teaspoon of sesame oil.
  2. In a wok or skillet, heat 1 tablespoon oil over high heat. When hot, add the beef and spread out. Let it sear for about 1 minute, and then stir for about 10 seconds. Remove from wok and set aside.
  3. Add 1 tablespoon of oil to the wok. When almost smoking, add the bamboo shoots and mushrooms.Cook, stirring, for about 15 seconds. Add the cabbage, sugar and salt. Cook, stirring, about 1 minute, and then remove from wok.
  4. Add the remaining tablespoon of oil, noodles, and beef drippings to the pan. Cook, stirring, about 20 seconds. Add the bamboo shoots and mushrooms back to the wok, along with the light soy sauce. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce. Reduce heat to medium-low, and cook, stirring until the liquid is absorbed.
  5. Then add the chives, bean sprouts, and beef. Cook, stirring, about 2 minutes. Add the remaining sesame oil, toss to blend, and serve hot.