Description
This flavorful Beef Lo Mein recipe combines tender flank steak, fresh vegetables, and perfectly cooked lo mein noodles tossed in a savory, slightly spicy sauce. A quick and satisfying stir-fry dish that’s perfect for a weeknight dinner, packed with vibrant colors and bold Asian-inspired flavors.
Ingredients
Scale
Noodles and Vegetables
- 8 oz. lo mein noodles
- 1 tsp sesame oil (for noodles)
- 2 cups broccoli florets
- 1 tsp olive oil (for cooking steak and veggies)
- 1 red bell pepper, thinly sliced
- 8 oz. sliced water chestnuts, drained and rinsed
- 1 carrot, shredded
Beef and Seasoning
- 8 oz. flank steak, thinly sliced against the grain (skirt or sirloin also work)
- Salt and pepper, to taste
- 1 beef bouillon cube
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
Sauce
- ¼ cup packed brown sugar
- ½ cup low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sriracha (or Buffalo sauce)
- 2 tbsp sesame oil
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Cook Noodles and Broccoli: Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package instructions until al dente. Drain and transfer to a bowl, tossing with 1 teaspoon sesame oil to prevent sticking. Refill the pot with salted water, bring to a boil again, and blanch the broccoli florets for 4-5 minutes until cooked but still crisp. Drain and set aside.
- Cook the Beef: While the broccoli cooks, season the sliced flank steak with salt and pepper. Heat a large skillet over medium-high heat and add 1 teaspoon olive oil, heating until shimmering. Add the beef bouillon cube to the skillet to dissolve. Add the steak slices and cook until no longer pink, about 3-5 minutes depending on thickness. Remove steak from skillet and cover with foil to keep warm.
- Sauté Garlic and Ginger: Keep the skillet over medium-high heat with the remaining juices. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant but not browned.
- Cook Vegetables: Add the sliced red bell pepper, water chestnuts, and shredded carrot to the skillet. Toss to combine and cook for 3-5 minutes until vegetables are tender-crisp. Add a bit more olive oil if necessary to prevent sticking.
- Make the Sauce: In a small bowl, whisk together the brown sugar, low sodium soy sauce, hoisin sauce, sriracha, and sesame oil until smooth and combined.
- Combine Everything: Return the cooked beef, noodles, and blanched broccoli to the skillet with the vegetables. Pour the prepared sauce evenly over everything and toss thoroughly to coat all the ingredients with the sauce and heat through.
- Serve and Garnish: Transfer the beef lo mein to serving plates. Garnish generously with sliced green onions and sesame seeds. Serve immediately and enjoy this delicious and comforting dish.
Notes
- Thinly slicing the beef against the grain ensures tenderness.
- Feel free to substitute or add any vegetables you like, such as snap peas, mushrooms, or baby corn.
- Adjust the amount of sriracha to control the spice level.
- For a gluten-free version, use certified gluten-free soy sauce and noodles.
- To keep noodles from sticking, toss immediately with sesame oil after draining.
