Each production has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are bailiwick to availability and retailer terms.

Rach shares a new MYOTO (brand your own takeout) recipe: an easy, flexible recipe for lo mein, which is crusade for excitement every bit she shelters at home in the Adirondack mountains (read: takeout isn't an option!).

"Lo Mein translates to stirred noodles in Cantonese. I utilize beef flank steak in this have-out-style, big-flavor, fun-to-eat repast, merely information technology can exist made with any protein: lean pork, boneless chicken breast, shrimp or sliced extra-firm tofu. I purchase fresh and dried lo mein or thin Chinese noodles in 500 gram packages online, or y'all can substitute egg spaghetti, wheat spaghetti or thin spaghetti if Chinese noodles prove difficult for yous to find."–Rach

For more than ideas from our Galentine's Day episode, check out Camila Alves McConaughey's Bacon Rose Bouquet, Heart-Shaped Egg-in-a-Hole, and these British Scones With Jam & Clotted Cream.

Ingredients

For the Protein and Marinade:

  • ane½ teaspoons cornstarch
  • ½ teaspoon baking soda
  • 1½ tablespoons light soy sauce
  • i tablespoon peanut or canola oil
  • 12 to 16 ounces flank steak or other protein such as pork or boneless chicken breast, pounded to even thickness, and so thinly sliced (if using tofu, purchase actress-house and skip pounding before slicing; if using shrimp, use medium, peeled, deveined and tail-off

For the Sauce and Noodles:

  • 2 tablespoons light soy sauce
  • ii tablespoons dark soy sauce
  • ane tablespoon oyster sauce
  • i tablespoon dark sesame oil
  • 1½ teaspoons cornstarch (brand a slurry with splash of water)
  • ¼ loving cup Shaoxing (Chinese rice vino) or dry sherry
  • ¼ loving cup beef stock (or vegetable if using tofu)
  • 1 teaspoon white pepper
  • ½ teaspoon carbohydrate
  • 1 parcel fresh or dried Lo Mein-style Chinese noodles, cooked to directions
  • 3 tablespoons peanut or canola oil
  • ii to 3 baby bok choy, thinly sliced, or ane small Napa cabbage, quartered and shredded
  • I 12-ounce package mung edible bean spouts, about 3 cups
  • 1 carrot, peeled and shredded or cut into matchsticks
  • 1 parsnip, peeled and shredded or cutting into matchsticks, or ii watermelon radishes, same preparation
  • i reddish field pepper or bell pepper, seeded, quartered and thinly sliced
  • two chili peppers, cherry-red or light-green, thinly sliced with seeds for spicy lo mein or seeded for milder
  • 2 inches ginger, minced or grated
  • 4 cloves garlic, chopped
  • i bunch scallions, whites and greens thinly sliced on a bias

Preparation

For the poly peptide and marinade, combine the cornstarch and baking soda with a splash of water to make a slurry, add to a plastic bag with soy sauce and oil, add protein and coat evenly, and then refrigerate a minimum of 30 minutes and upwards to a few hours.

For the sauce and noodles, whisk up sauce: soy and oyster sauces, sesame oil, cornstarch, Shaoxing, stock or goop, white pepper and saccharide.

Bring water to boil and cook noodles, and then leave in strainer in sink.

Oestrus a big skillet over medium-high to high heat with 1 tablespoon oil, add together poly peptide and brown, remove from pan, wipe, add remaining oil and cook vegetables and peppers first a minute or 2, add ginger, garlic and scallions, toss a minute more, then add sauce and protein to pan. Rinse noodles nether water to loosen, shake and add to pan, toss a minute or so more. Serve from pan.