Beef Lo Mein

Are you ever stuck at home on a snowy day and NEED Chinese food, pronto?  But there’s too much snow to go anywhere and your favorite Chinese food place doesn’t deliver?  That was me last night!  Luckily, we love making this cuisine so much that we have most of the sauces and spices in our pantry already.  If you’re a fan of Asian cuisine, I highly recommend stocking up on some of these ingredients.

This recipe is super versatile – you can substitute chicken for beef, or even make it vegetarian.  Sometimes I don’t have sugar snap peas, so I’ll throw some green beans into the dish.  Really any vegetable you like!  Don’t have Chinese noodles?  I’ve used Thai noodles and even spaghetti or linguine.

I like to prep and measure all the ingredients ahead of time, because once you start cooking, the entire recipe is pretty fast-paced and hands-on.  It makes the wait go by so quickly!  It’s the flavor of this dish that will make you feel like you just ordered your favorite take-out. I like to serve this with my homemade baked chicken egg rolls, but it’s fine just on its own, too!

NOTE:  I have been making this recipe for several years and have since lost the original source of this recipe!  If you recognize this as yours, please let me know so I may give rightful credit.  Thank you!

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Beef Lo Mein

Prep/Cook Time: 45 mins

4 servings

Ingredients:

– 3 Tbsp Hoisin sauce
– 2 Tbsp soy sauce
– 2 tsp sesame oil
– 12 oz top round steak, trimmed and sliced thin
– 1/3 c chicken broth
– ½ tsp corn starch
– 1 clove garlic, minced
– ½ tsp ground ginger
– 1 Tbsp vegetable oil
– 6 oz sugar snap peas
– 3 Tbsp water
– 1 red bell pepper, cut into ¼ inch strips
– 1 bunch scallions, sliced (~1/2 cup)
– 4 oz dried Chinese noodles
– 1 ½ tsp Asian chili garlic sauce

Directions:

  1. Whisk the Hoisin sauce, soy sauce, and sesame oil together in a small bowl. Measure 2 Tbsp of the mixture and add to small sealable plastic bag with beef strips, coating beef.  Allow to marinate for at least 15 min.
  2. Whisk corn starch and chicken broth into remaining sauce mixture. In a separate small bowl, combine garlic, ginger, and ½ tsp vegetable oil.  Set aside.
  3. Heat 1 tsp vegetable oil in a 10-inch cast iron skillet over high heat until smoking. Add beef and cook until medium rare, about 2 minutes.  Transfer to large bowl.
  4. Add ½ tsp vegetable oil to skillet and heat until smoking. Add sugar snap peas and cook for ~30-60 seconds.  Add water; cover and steam for 2 minutes.  Uncover and continue to cook until water evaporates.  Add to bowl with beef.
  5. Add 1 tsp of vegetable oil, scallions, and bell pepper slices to skillet. Cook until peppers are tender, about 2 minutes.  Stir in garlic/ginger mixture, vegetables, and beef.  Add Hoisin sauce mixture and simmer until sauce thickens, about 2-3 minutes.  Keep covered on low until noodles are ready.
  6. Prepare Chinese noodles according to package directions. Drain and add to beef mixture.  Add chili garlic sauce and toss to combine.  Serves 4.

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