Beef Lo Mein

Beef Lo Mein

Serves 4

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

Mix beef with 2 tablespoons soy sauce, 1 tbsp
Chinese rice wine or sherry, and the cornstarch.

Let stand 20 minutes.

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

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.

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.

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

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.