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Wagyu Beef Lo Mein

Wagyu Beef Lo Mein

Prep Time: 20 Minutes (Plus 1 Hour to Marinate)
Cook Time: 20 Minutes
Servings: 5
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 TSP Corn Starch
  • 1 TSP Toasted Sesame Oil
  • 2 TSP Soy Sauce
  • 2 TSP Grapeseed Oil
  • 1/2 TSP Baking Soda
  • 2 TBSP Soy Sauce
  • 1 TBSP Oyster Sauce
  • 2 TSP Dark Soy Sauce
  • 2 TSP Toasted Sesame Oil
  • 1 TSP Kosher Salt
  • 1 TSP Brown Sugar
  • 1/2 TSP Black Pepper
  • 3 Garlic Cloves (minced)
Lo Mein
  • 2 TBSP Grapeseed Oil (divided)
  • 2 TSP 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 CUP Broccoli (cut into bite-size florets)
  • 1 CUP Snow Peas
  • 2 TBSP Rice Wine


          • Large Wok
          • 2 Small Bowls

          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.


          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.


          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).



          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.

          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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