When the Chinese food craving strikes, Chef Michelle’s got a go-to order: stir-fried beef lo mein noodles, slicked with a delectable sticky sauce. This take on the takeout classic has that same slurp-worthy sauciness, minus the greasy feeling afterward. Snow peas lend bright color and, along with bean sprouts, add just enough crunch to offset the richness of seared steak in a soy ginger glaze.
8 ounces snow peas
2 scallions, divided
½ ounce ginger
⅓ cup low-sodium soy sauce, divided
8 ounces linguine
¼ cup dark soy sauce
1½ tablespoons Shaoxing rice wine
1 teaspoon sugar
¼ teaspoon crushed red pepper
1 tablespoon sesame oil
2 ounces mung bean sprouts
1 teaspoon canola oil
8″ medium pot
zester or box grater (optional)
12″ large pan
If you don’t have a zester or box grater on hand, mince the peeled ginger as fine as possible.
Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel. If you’re having trouble cutting the raw steak, try wrapping it in plastic and placing it in the freezer for about 15 minutes to firm up—it’ll be more stable and easier to slice.
Bring a medium pot of water to a boil over high heat. Rinse snow peas. Rinse scallions and trim and discard roots. Thinly slice 1 and set aside for serving; halve remaining scallion lengthwise, then cut crosswise into 2-inch strips. Trim and discard skin of ginger, then finely grate enough to yield 1 teaspoon and place in a medium bowl (see Recipe Tip). Reserve 1 tablespoon low-sodium soy sauce in a small bowl for searing steak; add remainder to bowl with ginger.
Season pot of boiling water generously with salt. Add linguine and cook until al dente, about 7 minutes. Meanwhile, add dark soy sauce, Shaoxing rice wine, sugar, and crushed red pepper (skip or use half for less heat) to bowl with ginger for stir-fry sauce. Whisk to combine, then set aside. Once al dente, drain and rinse linguine under cold water for 30 seconds to stop cooking.
Pat steaks dry with paper towel. Halve lengthwise, then cut crosswise into .25-inch slices (see Recipe Tip). Heat sesame oil in a large pan over medium-high heat. When oil is shimmering, add sliced steak in a single layer and sear, flipping, until browned on all sides, about 3 minutes total. Add reserved 1 tablespoon soy sauce and stir to coat steak, 1-2 minutes more. Using a slotted spoon, transfer steak to a plate and set aside.
Discard any juices in pan from steak, return pan to medium-high heat, and add 1 teaspoon canola oil. When oil is shimmering, add bean sprouts (a slightly brown color is natural—these sprouts were grown organically!). Add snow peas, 2-inch scallion strips, cooked linguine, and stir-fry sauce. Cook, stirring, until sauce is thickened and noodles are coated, 4-5 minutes. Return steak to pan and toss with noodles to warm through.
Divide beef lo mein between plates and garnish with thinly sliced scallion. Dig in!