Beef Lo Mein

Ingredient :

1 pound flank steak, cut in half lengthwise, 

then sliced across the grain in thin slices

3 tablespoons soy sauce

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

2 tablespoons oyster sauce

1/2 teaspoon sugar

1/2 pound fresh Chinese egg noodles (lo mein noodles)

1 tablespoon sesame oil

4 tablespoons oil, divided

2 carrots, cut julienne

about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds

1 small (4-ounce) can sliced mushrooms, drained

How To Prepare :

1. Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes.

2. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.

3. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until

 al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.

4. Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.

5. Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.

6. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.

Serves : 4

Source - Real and Healthy Chinese Food Recipes