Beef Lo Mein

1 pound flank steak

2 teaspoons oyster sauce

1½ teaspoons sugar, divided

½ teaspoon baking soda

6 dried mushrooms

8 ounces fresh egg noodles

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

1 teaspoon Chinese rice wine or dry sherry

¼ cup water

3 tablespoons oil for stir-frying

6 cabbage leaves, shredded

1. Cut the steak into thin slices, about 2 inches in length. Add the oyster sauce, ½ teaspoon sugar, and baking soda. Marinate the steak for 30 minutes.
2. Soak the dried mushrooms in hot water for at least 20 minutes to soften.
3. In a large pot of water, boil the noodles until the flour is removed but they are still firm. Drain thoroughly.
4. Cut the mushrooms into thin slices. Combine the dark soy sauce, light soy sauce, 1 teaspoon sugar, rice wine, and water, and set aside.
5. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the steak. Stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
6. Add 1 tablespoon oil to the wok. When oil is hot, add the cabbage leaves. Stir-fry until they are bright green and tender. Season with ¼ teaspoon salt if desired. Add the mushrooms. Stir-fry briefly. Add the sauce in the middle of the wok, and bring to a boil. Turn down the heat slightly and add the beef. Add the noodles. Mix everything through and serve hot.

Chow Mein or Lo Mein?

People are often surprised to learn that the difference between these popular dishes has more to do with cooking styles than specific ingredients. Chow Mein are fried noodles cooked separately from the meat and vegetables. Lo Mein dishes feature boiled noodles that are combined with the other ingredients during the final stages of cooking.

Chicken Lo Mein

1 cup cooked chicken

8 ounces fresh egg noodles

½ cup mushrooms, fresh or dried

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon Chinese rice wine or dry sherry

½ cup water

2–3 tablespoons oil for stir-frying

4 cabbage leaves, shredded

¼ teaspoon salt, optional

½ cup mung bean sprouts, rinsed and drained