Lo mein is a popular Chinese-American dish featuring thin, saucy noodles tossed with vegetables and protein. Chef Derek Chan emphasizes the importance of using high-quality meat, recommending top sirloin for its remarkable tenderness when sliced thinly. A well-balanced marinade of cornstarch, shaoxing wine, and soy sauce is suggested to enhance flavor and texture. Additionally, the dish's sauce can be made with various ingredients including soy sauce and sesame oil. Vegetables can be tailored to individual preferences, and alternatives to traditional lo mein noodles, like spaghetti, are suggested if needed.
The shaoxing wine helps tenderize the beef, whilst the cornstarch gives the outside of the beef a lovely velvety texture.
We love using top sirloin at Mamahuhu because it is great when thinly sliced, which is the best way to serve it in lo mein.
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