Beef lo mein on the Blackstone

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 20-25 minutes
Ingredients:
For the Beef Marinade:
1.5 lbs flank steak or sirloin steak, thinly sliced against the grain (about 1/4 inch thick)
2 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1/2 tsp baking soda (optional, helps tenderize beef)
1/2 tsp sesame oil
Pinch of white pepper
For the Lo Mein Sauce:
1/2 cup soy sauce (low sodium preferred)
1/4 cup oyster sauce (or vegetarian stir-fry sauce)
2 tbsp dark soy sauce (for color, optional)
2 tbsp Shaoxing wine (or dry sherry)
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp white pepper
1 tbsp cornstarch (mixed with 2 tbsp cold water to form a slurry)
For the Noodles:
1.5 lbs fresh Lo Mein noodles (or dried egg noodles, cooked according to package directions)
2 tbsp sesame oil (for tossing cooked noodles)
For the Vegetables:
3-4 tbsp cooking oil (vegetable, canola, or peanut)
1 large yellow onion, thinly sliced
2 cups shredded green cabbage
1 cup shredded carrots
1 cup sliced bell peppers (any color)
1 cup snap peas or snow peas
4 cloves garlic, minced
1-inch piece ginger, minced
1 cup bean sprouts (add towards the end)
4 green onions, sliced (for garnish)
Instructions:
Marinate Beef: In a bowl, combine thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, baking soda (if using), sesame oil, and white pepper. Mix well and let sit for at least 15-20 minutes while you prep other ingredients.
Prepare Noodles: Cook Lo Mein noodles according to package instructions until al dente. Drain thoroughly and rinse with cold water to stop cooking. Toss with 2 tbsp sesame oil to prevent sticking. Set aside.
Mix Lo Mein Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), Shaoxing wine, sugar, rice vinegar, sesame oil, and white pepper. Set aside. Just before using, whisk in the cornstarch slurry.
Preheat Griddle: Heat your Blackstone griddle to medium-high heat. Add 1-2 tbsp cooking oil.
Cook Beef: Spread the marinated beef in a single layer on the hot griddle. Cook for 2-3 minutes per side, or until beautifully seared and cooked to your desired doneness. Work in batches if necessary to avoid overcrowding, which can steam the beef instead of searing it. Remove beef and set aside.
Stir-Fry Aromatics & Vegetables: Add remaining 1-2 tbsp cooking oil to the griddle. Add sliced onion, shredded cabbage, shredded carrots, sliced bell peppers, and snap peas. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
Push vegetables to one side, add minced garlic and ginger to the clear space, and stir-fry for 30 seconds until fragrant. Mix into the vegetables.
Add the bean sprouts during the last 2 minutes of vegetable cooking.
Combine Everything:
Create a clear space on the griddle (or push all cooked ingredients to a cooler section if your griddle is very large). Add the cooked noodles.
Return the cooked beef to the griddle.
Give the Lo Mein sauce a final whisk to ensure the cornstarch is mixed in, then pour the sauce evenly over the noodles, beef, and vegetables.
Using large spatulas or tongs, toss everything together vigorously, mixing until all ingredients are well combined, coated with sauce, and heated through. The sauce should thicken slightly.
Serve:
Transfer the Beef Lo Mein to a large serving platter.
Garnish with sliced green onions.
Serve hot and enjoy!