Cut the beef across the grain into thin strips approximately the size of a sugar packet and 1/8 in. thick. Add the marinade ingredients. Marinate the beef for 20 minutes. While the beef is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar. Set aside.
Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.
Drain the noodles and toss with the sesame oil.
Heat the wok over medium-high to high heat. Add enough oil to cover beef in the wok. Add the beef. Keep beef stirring in oil ensuring proper separation. Cook until lightly browned. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.
Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.
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