Chinese-American · main

Beef Lo Mein

Beef Lo Mein reads umami 8.8, richness 6.4 and salinity 5.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.6 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 0.9 / 10
• Rich & Fat — 7.6 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 8.8 · Richness 6.4 · Salinity 5.9 · Nutty 3.9 · Sweetness 3.8 · Allium 3.6 · Funk & Ferment 2.8 · Warm Spice 1.9 · Fruity 1.6 · Herbaceous 1.2 · Sourness 1.0 · Floral 1.0 · Bitterness 0.8 · Citrus 0.8 · Earthy 0.6

What's in it (16)

• noodles — 227 g
• flank steak — 454 g
• soybean soy sauce — 74 g
• cornstarch — 15 g
• dark sesame oil — 14 g
• oyster sauce — 15 g
• dark brown sugar — 13 g
• beef broth — 44 g
• vegetable oil — 41 g
• garlic — 12 g
• ginger — 15 g
• yellow onion — 110 g
• green cabbage — 473 g
• red bell pepper — 100 g
• scallions — 300 g
• salt — 5 g

Time & effort: about 31 min (16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 133.8 kcal, 6.8 g protein, 5.4 g fat, 14.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Bring a large pot of salted water to a boil. Cook the lo mein noodles until just tender, 3 to 4 minutes for fresh noodles (check the package for dried), stirring occasionally so they don't stick together. Drain and toss with 1 teaspoon of the sesame oil so they don't clump, then set aside.
2. While the water comes up to a boil, toss the beef with 2 tablespoons of the soy sauce, the cornstarch, and 1 teaspoon of the sesame oil in a bowl. Let it sit at room temperature for 10 to 15 minutes to tenderize while you prep the vegetables.
3. In a small bowl, whisk together the remaining 3 tablespoons soy sauce, the oyster sauce, brown sugar, beef broth, and remaining 1 teaspoon sesame oil; set this sauce aside.
4. Heat 2 tablespoons of the vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear undisturbed until deeply browned on the first side, 1 to 2 minutes, then stir-fry until just cooked through with no pink remaining, 1 to 2 minutes more. Transfer the beef to a plate.
5. Add the remaining 1 tablespoon vegetable oil to the wok. Add the garlic, ginger, and scallion whites; stir-fry until fragrant, about 30 seconds.
6. Add the onion, cabbage, and bell pepper; stir-fry over high heat until crisp-tender, 3 to 4 minutes.
7. Return the beef to the wok along with the noodles and the sauce; toss constantly until the sauce thickens and coats everything in a glossy sheen, 1 to 2 minutes.
8. Add the scallion greens and season with the salt to taste; toss once more and serve immediately, while glossy and hot.

Dishes with a similar flavor shape

• Beef and Broccoli Stir-Fry — American
• Beef Yaki Udon — Japanese
• Ground Turkey Fried Rice with Peas and Carrots — Chinese-American
• Chicken Fried Rice — Chinese-American
• Beef and Snow Pea Stir-Fry — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.