The Baking Soda Trick That Makes Chinese Takeout Beef Lo Mein Taste Restaurant-Quality at Home
Jason Farmer breaks down every secret behind Chinese takeout-style beef lo mein, from the exact noodle brands used in restaurant kitchens to the baking soda marinade technique that produces ultra-tender beef. The video covers sauce ratios, cooking-in-batches technique for home burners, and even a Western-ingredient substitute version using spaghetti and hoisin sauce.
10:29
by Jason Farmer
#weeknight dinner #dairy-free #wok cooking #noodles #baking soda tenderizing #stir fry #lo mein #beef #chow mein #Chinese-American #takeout copycat
🧾 Ingredients
- 1Flank steak or skirt steak (8 oz)
- 2Lo mein noodles or spaghetti (16 oz cooked)
- 3Cabbage (1 cup, roughly chopped)
- 4Onion (¼ cup, thinly sliced)
- 5Carrot (¼ cup, thinly sliced)
- 6Scallions (3-4, cut into 1-inch sections)
- 7Bean sprouts (½ cup)
- 8Garlic (1 tablespoon, minced)
- 9Ginger (1 tablespoon, minced)
- 10Light soy sauce (2 tablespoons + ¼ teaspoon)
- 11Dark soy sauce (1 teaspoon)
- 12Oyster sauce (2 tablespoons)
- 13Toasted sesame oil (1 teaspoon)
- 14Shaoxing wine (1 tablespoon + ½ teaspoon)
- 15Cornstarch (1 tablespoon + ¼ teaspoon)
- 16Baking soda (¼ teaspoon)
- 17Sugar (1½ teaspoons + ¼ teaspoon)
- 18White pepper (¼ teaspoon)
- 19Kosher salt (½ teaspoon + pinch)
- 20Chicken stock (¼ cup)
- 21Neutral oil
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