Lo mian, literally ”tossed (or mixed) noodles”, is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat known in restaurants in the United States as lo mein.
- 3 tbsp. light soy sauce
- 3 tbsp. oyster sauce
- 1 tsp. sugar
- ½ lb. top sirloin steak, halved lengthwise and thinly sliced
- 3 tbsp. vegetable oil
- ½ lb. Chinese broccoli, trimmed, leaves and stems thinly sliced on the diagonal
- 1 cup unsalted chicken stock
- 1 tbsp. dark soy sauce
- 1 lb. dan mian (fresh thick egg noodles)
- ½ tsp. sesame oil
- Freshly ground black pepper
- Combine 1 tbsp. light soy sauce, 1 tbsp. oyster sauce, and sugar in a bowl. Add beef and marinate for 20 minutes.
- Heat vegetable oil in a wok over high heat. Add beef and stir-fry until it begins to brown. Add broccoli and stir-fry until tender, about 3 minutes. Transfer to a plate and set aside.
- Bring stock, remaining 2 tbsp. light soy sauce, remaining 2 tbsp. oyster sauce, and dark soy sauce to a boil in wok over high heat. Add noodles, stir, and cook until most of liquid has been absorbed, 5-10 minutes. Stir in sesame oil, beef, and broccoli. Season with pepper and serve.