Shanghai Beef Lo Mein

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Shanghai Beef Lo Mein

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Adjust Servings:
1 pound Rib Eye Sliced thinly
1/3 cup Soy Sauce
1/6 cup Oyster Sauce
2-inch Ginger Minced (size of thumb)
1 pound Lo Mein Noodles Cooked according to package instructions
2 tablespoons Vegetable Oil
4 cloves Garlic Sliced thinly
1/3 Napa Cabbage Sliced into 1/4-inch pieces
5 Shiitake Mushrooms Sliced into 1/4-inch pieces (discard stems)
1 bunch Scallions Cut into 1-inch pieces then julienned lengthwise
1/4 Yellow Onion Cut into 1/4-inch pieces
1/3 Carrot Cut into 1-inch pieces then julienned lengthwise
2 tablespoons Shaoxing Cooking Wine
1 tablespoon Sesame Oil

Nutritional information


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Delicious lo mein in 20 minutes!

  • 20 min
  • Serves 4
  • Easy




Most who have tried Chinese food has probably either heard of or tried some variation of Lo Mein. It usually consists of soft round noodles, vegetables and some protein like chicken, beef or shrimp. The Shanghainese version is usually made with thicker noodles that look like Japanese udon noodles. In many Asian markets, you can find “fresh lo mein” noodles which are what I use in this recipe. If you’re looking to make something delicious quickly, then this is a great idea!



Marinade the beef

Combine the soy sauce, oyster sauce and ginger in a medium bowl. Stir to combine. Add the beef and marinade for 10 minutes.


While the beef is marinading, cook the noodles according to package instructions. When ready, drain water with a colander and run noodles through cold water. Set aside.


Prepare the remaining ingredients while beef is marinading and noodles are cooking.


When beef and noodles are ready, bring everything together in a pan and stir fry. Over medium high heat, add the marinaded beef to a large frying pan or wok (reserve any marinade sauce left in the bowl). Toss for about 1 minute (shouldn't be fully cooked yet) then remove from pan and set aside.

To the same pan, add the vegetable oil and garlic. When fragrant, add the cabbage, mushrooms, scallions, onion and carrot. Toss for 1-2 minutes until vegetables start to shrink. Add the Shaoxing cooking wine then the beef with excess marinade sauce back into the pan. Stir fry for 30 seconds to mix. Add the cooked noodles to the pan and mix to combine (using tongs may be easiest for this). Add sesame oil and continue mixing to combine. Enjoy!

Rebecca Chan

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