Beef and Cabbage Lo-Mein with Soy Sauce
Tender beef sliced thin and stir-fried with julienned vegetables and cabbage over fettuccine in a savory soy-ginger sauce. Beef is marinated briefly in broth and wine, then cooked with garlic in a hot wok before combining with pasta and vegetables. The sauce thickens with cornstarch for a glossy finish.
Ingredients
- 1 lb lean beef (london broil or choice), sliced thin across the grain
- ⅓ cup soy sauce
- 1 cup beef broth
- ½ cup water
- 1 tablespoon cornstarch
- 1 tablespoon red wine
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- 1 cup onion, julienned sliced
- 1 cup green bell pepper, julienned sliced
- ½ cup fresh mushrooms, sliced
- 2 cup cabbage, chopped
- ¼ cup green onion, chopped
- fettuccine, cooked
- oil, for cooking
Instructions
- 1
Slice beef across the grain into thin 2-inch slices and set aside.
- 2
Cook fettuccine according to package instructions, reducing time by about 3 minutes. Drain, rinse, and set aside.
- 3
In a bowl, combine beef broth, soy sauce, red wine, ground ginger, and crushed red pepper flakes. Add meat, toss, and let sit for approximately 5 minutes.
- 4
Prepare all julienned vegetables and chopped cabbage.
- 5
Using a slotted spoon, remove marinated meat from liquid, reserving the liquid.
- 6
Heat oil in a nonstick skillet or wok over medium-high heat. Add half the garlic and stir for 30 seconds.
- 7
Add meat and cook for 6 to 8 minutes.
- 8
Add all vegetables, remaining garlic, and stir-fry for about 5 minutes.
- 9
Add cooked fettuccine and stir to mix well with vegetables.
- 10
Mix cornstarch with water until blended. Pour reserved liquid into the skillet, add cornstarch mixture, and stir until thickened and hot.
- 11
Garnish with chopped green onion.
Tips
Slice beef across the grain for maximum tenderness.
Marinating beef in the broth mixture for even a short time tenderizes and flavors the meat.
Keep heat high during stir-frying to cook vegetables while maintaining texture.
Mix cornstarch with water before adding to prevent lumps in the sauce.
Good to Know
Refrigerate in airtight container for up to 3 days. Reheat gently in wok or skillet, adding splash of broth if needed.
Vegetables can be julienned and stored separately up to 1 day ahead. Beef can be marinated up to 4 hours in advance. Cook fettuccine just before assembly.
Serve immediately while sauce is hot and vegetables retain slight crunch. Garnish generously with green onion.
Common Mistakes
Do not overcook beef or it will be tough; remove after 6-8 minutes while still slightly pink inside.
Do not skip rinsing the pasta or it will clump.
Do not add cornstarch slurry without mixing it first to avoid lumps in sauce.
Do not stir-fry vegetables too long or they will become mushy.