Fall

Wagyu Beef Lo Mein

April  5, 2021
0 Ratings
Photo by Double8Cattle
Author Notes

This quick-and-easy stir fry recipe features seared Wagyu beef strips, carrots, onions, peppers, mushrooms, broccoli, and snow peas tossed in a delicious sauce with lo mein noodles. The tender, juicy strips of Wagyu beef make this lo mein recipe a family favorite! This hearty dish is perfect for lunch or dinner! —Double8Cattle

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 5
Ingredients
  • 1 pound Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak (sliced against the grain into thin strips)
  • Kosher Salt (to season)
  • 2 teaspoons Corn Starch
  • 1 teaspoon Toasted Sesame Oil
  • 2 teaspoons Soy Sauce
  • 2 teaspoons Grapeseed Oil
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 2 teaspoons Dark Soy Sauce
  • 2 teaspoons Toasted Sesame Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Brown Sugar
  • 1/2 teaspoon Black Pepper
  • 3 Garlic Cloves (minced)
  • 2 tablespoons Grapeseed Oil (divided)
  • 2 teaspoons Toasted Sesame Oil (divided)
  • 2 Carrots (peeled and cut into julienned strips)
  • 1 Yellow Onion (julienned)
  • 1 Small Red Bell Pepper (cut into julienned strips)
  • 4-5 Button Mushrooms (sliced)
  • 2 cups Broccoli (cut into bite-size florets)
  • 1 cup Snow Peas
  • 2 tablespoons Rice Wine
In This Recipe
Directions
  1. Tools - Large Wok, 2 Small Bowls
  2. FIRST STEP Take the Fullblood Wagyu bottom round steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU BEEF Slice the Fullblood Wagyu bottom round steak against the grain into thin strips. Place the beef in a small bowl. Add the grapeseed oil, baking soda, soy sauce, toasted sesame oil, and corn starch to the bowl. Mix together. Marinate the beef for 1 hour.
  4. PREPARING THE SAUCE In a small bowl, mix together all of the sauce ingredients (soy sauce, oyster sauce, dark soy sauce, toasted sesame oil, kosher salt, brown sugar, black pepper, and minced garlic). Reserve.
  5. PREPARING THE LO MEIN Peel and cut the carrots, julienne the yellow onion, and cut the red bell pepper into strips. Reserve. Slice the button mushrooms, and cut up the broccoli into bite-size pieces. Reserve. Cook the lo mein noodles per package instructions until they are al dente. Rinse the noodles with cold water, and toss them lightly in grapeseed oil so they don’t stick together. Heat the wok over high-heat, and add in one tablespoon of grapeseed oil and 1 teaspoon of toasted sesame oil. Swirl the wok so the oil coats it. Season the strips of Fullblood Wagyu beef with kosher salt. Once the oil is slightly smoking in the wok, add in the sliced beef in one layer. Sear each side for about 30 seconds. Then, remove the beef from the wok, and reserve. Add 1 tablespoon of grapeseed oil and a splash of toasted sesame oil. Swirl the wok to coat. Add in the carrot strips and julienned onion. Stir fry for 2 minutes on high heat. Add in broccoli pieces, and stir fry for 1 minute. Add in the sliced mushrooms, red bell pepper strips, and stir fry for 2 minutes on high heat. Add in the lo mein noodles and rice wine. Toss the vegetables and noodles together for a minute.
  6. FINAL STEPS Stir the sauce ingredients well. Then, add the sauce to the wok. Continue to stir fry until everything is hot and cooked through. Add the seared Fullblood Wagyu beef back to the wok. Turn off the heat, and add the snow peas to the wok as well. Serve hot, and enjoy!

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