Name: Beef Lo Mein with Stir Fried Vegetables
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portions
Ingredients: 250 g asian egg noodles; 400 g beef tenderloin; 3 l water; 3 tablespoons soy sauce; 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 2 tablespoons sesame oil; 2 tablespoons cornstarch; 1 teaspoon granulated sugar; 1 pc red bell pepper; 1 pc carrot; 100 g chinese mushrooms; 2 pcs pak choi; 3 pcs spring onion; 2 handfuls soy bean sprouts; 3 cloves garlic; 15 g ginger; 3 tablespoons rapeseed oil

Step by step process

Marinating the beef

1
For the beef lo mein, slice the beef tenderloin against the grain into thin pieces and place them in a spacious bowl. Add 1 tablespoon of light soy sauce, a tablespoon of cornstarch and a tablespoon of sesame oil, mix thoroughly by hand and let rest for 15 minutes so the meat tenderizes and soaks up flavor.
2
Meanwhile prepare the sauce that will bring everything together at the end. In a smaller bowl combine the remaining light soy sauce, dark Chinese soy sauce, oyster sauce, the rest of the sesame oil, cornstarch and granulated sugar. Whisk until the sugar dissolves completely and the mixture is smooth.
TIP:
Dissolve cornstarch in cold water to create a smooth slurry, then slowly add it to the hot sauce while stirring continuously. The sauce will thicken within 1-2 minutes without lumps.

Preparing the noodles and vegetables

3
Bring water to a boil in a pot and cook the Asian egg noodles until soft according to the package instructions, usually 4 to 5 minutes. Drain them in a colander, rinse with cold water and let drain well so they do not stick together.
4
Meanwhile cut the bell pepper and carrot into thin matchsticks, slice the cleaned Chinese mushrooms and cut the pak choi into wider strips. Finely chop the garlic and ginger, slice the spring onion into rings and set the green part aside.

Stir frying and finishing

5
Heat the canola oil in the wok over high heat until it starts to smoke. Add the marinated slices of beef tenderloin in a single layer and sear them briskly for 2 minutes until browned. Remove the meat and set it aside on a plate.
6
Add the garlic and ginger to the hot wok and after 30 seconds add the carrot, bell pepper and Chinese mushrooms. Stir fry for 3 minutes while stirring constantly, then fold in the pak choi and bean sprouts and let them just wilt briefly.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.
7
Return the meat to the wok, pour in the prepared sauce and add the drained noodles. Toss everything gently so the noodles coat evenly in the glossy sauce, and heat through for 2 minutes. Finally stir in the spring onion and serve hot.