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5 from 4 votes

Beef Lo Mein

Ingredients

  • 8 ounce flank steak or sirloin sliced against the grain
  • 8 ounces lo mein noodles or spaghetti
  • 1 teaspoon sesame oil

Vegetables

  • 1 Tablespoon olive oil
  • 3 garlic cloves minced
  • 1 ½ teaspoons minced ginger
  • 1 cup broccoli florets
  • 1 cup zucchini halved and sliced,
  • ¼ cup onion sliced,
  • 8 ounces white mushrooms
  • 1 red bell pepper sliced
  • 1 can 8 ounces water chestnuts, drained

Sauce

  • 3 Tablespoons packed brown sugar
  • 1/2 cup reduced-sodium soy sauce
  • 3 Tablespoons hoisin sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sriracha
  • ¼ teaspoon pepper

Instructions

  • Thinly slice flank steak against the grain, and lightly season with salt and pepper. Set aside.
  • In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, sriracha and pepper. Set aside
  • In a large pot with boiling water, cook the lo mein (or spaghetti) noodles according to package directions. Drain the noodles and toss with 1 teaspoon sesame oil to coat, set aside.
  • While the pasta is cooking, add olive oil to a large skillet. Add in the minced garlic and ginger, and stir fry for 30 seconds.
  • Add the thinly sliced steak, and cook for 2-3 minutes, until no longer pink.
  • Remove steak from pan, leaving any juices and oil behind.
  • Add all the other vegetables, and cook for 3-5 minutes, until everything is crisp tender. If needed, add a little more oil.
  • Now add the thinly sliced steak back in, as well as the lo mein noodles, and pour the sauce over the top.
  • Toss until fully incorporated, and cook for a 1-2 more minutes to insure veggies are tender and sauce starts to thicken.