How to make beef lo me in like they do in restraunts?

[The Sum of Awe]

I love this stuff so much.

 

[The Hammer]

I love this stuff so much.

Try this?

Beef Lo Mein Recipe

Looking for a simple beef lo mein recipe that is better than any you get from take out? Love beef lo mein as much as me, you need this recipe

momsdish.com

 

[The Hammer]

Also, a key trick for making the meat take on the right texture is "velveting": Velveting is a cooking method where usually tough cuts of meat are marinated in a cornstarch or baking soda mixture or slurry.

 

[Quintessence]

Depends on which restaurant you are trying to imitate.

Because I make very good Asian-style noodle dishes at home, my litmus test of quality is always their lo-mein or other noodle dishes. If it isn't at least as good as mine I don't go back to that restaurant. If it isn't unique and different compared to how I prepare it, I don't ever order it again because lo-mein is one of the most overpriced things you can get given how easy it is to make at home. I very rarely cook with meat so I do not put beef into it, but just in general the key to making good Asian noodle dishes at home is:

• The Noodles. Yes, you can get away with using cheap factory produced spaghetti from any grocery mart in the country. It's okay. But what you really want to use are noodles bought at an Asian market. There are lots of different types so I won't go into that right now. The very best are fresh-made (not dried), which you can also make from scratch (I haven't gotten that hardcore myself).
• The Sauce. Yes, you can get ready made sauces in a jar from any grocery mart in the country. Some of them are honestly pretty decent, but you will want to learn the art of making your own. For a beef lo-mein you would want to start with a base of beef broth. Then add whatever it is you want to alchemy up. Experiment. Find what you like. My basic beef sauce is beef broth + light soy sauce + sesame oil. Corn startch as a finisher to thicken if desired. Could add in hoisin sauce or dark soy or tamarind depending on what you want the final flavor to be. Also can add chili oil or other spicy things if that's your thing.
• Garlic. Okay, this is straight up personal bias but I always use garlic. Because garlic is awesome and why wouldn't you use it... haha.

The veggies or meats you add are up to you, really. Most of the time I just do egg and maybe shrimp, crabmeat, tofu plus whatever veggies were in season at the farmer's market that seem like they'll work well together.

 

[Heyo]

Also, a key trick for making the meat take on the right texture is "velveting": Velveting is a cooking method where usually tough cuts of meat are marinated in a cornstarch or baking soda mixture or slurry.

Yep. You can skip that process, if you have very high quality meat, like sirloin, tenderloin or rump steak. They don't need tenderizing. Just salt, pepper, soy sauce and sugar/honey. Stir-fry in hot oil for a few seconds separately and set aside. Prepare veggies and noodles, add meat at the end.

 

[Subduction Zone]

Also, a key trick for making the meat take on the right texture is "velveting": Velveting is a cooking method where usually tough cuts of meat are marinated in a cornstarch or baking soda mixture or slurry.

Yep, you beat me to it. Even tough beef like a round steak becomes tender using that technique. It will not have the full flavor of a rib steak because it is so lean, but at least one does not have to chew forever.

Here is a recipe that tells you how. It is pretty simple:

Tenderise beef for stir fries (Velveting Beef)

This is how to tenderise beef with baking soda, Chinese "velveting beef". Easy, highly effective way to make economincal beef very tender in stir fries.

www.recipetineats.com

 

[Subduction Zone]

Yep. You can skip that process, if you have very high quality meat, like sirloin, tenderloin or rump steak. They don't need tenderizing. Just salt, pepper, soy sauce and sugar/honey. Stir-fry in hot oil for a few seconds separately and set aside. Prepare veggies and noodles, add meat at the end.

But if one wants restaurant flavored beef then it does help since many Chinese restaurants use cheap cuts like round steak. I will grant that a good steak still tastes better than a cheaper cut, but sometimes the challenge is to make what you can get elsewhere.

 

[Subduction Zone]

Garlic. Okay, this is straight up personal bias but I always use garlic. Because garlic is awesome and why wouldn't you use it... haha.

My general rule for most on-line recipes. Read how much garlic the recipe calls for. Double it.

 

[Audie]

Don’t ask me I don’t eat beef