Beef Lo Mein

Beef Lo Mein

33
Rachel 1

"I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had."

Ingredients

40 m servings 519 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 72.8g
  • 23%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
  2. Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
  3. Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

Footnotes

  • Cook's Note:
  • I added a small package of sliced mushrooms, a shredded broccoli, carrots, cabbage mix (coleslaw mix) and snap peas, but you can pretty much add whatever veggies you like. About 4 to 5 cups of veggies is a good amount.
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Reviews

33
  1. 48 Ratings

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I will NEVER purchase beef lo mien from any restaurant ever again. This recipe is delicious. I was worried about using flank steak but it is perfect for this recipe. I doubled the sauce, and co...

I did not want to overcook the veggies, so I removed them from the skillet before I browned the beef. This has nice flavor, but the one criticism that I have is that it was a tad on the dry sid...

Super recipe! A little too much oyster sauce for me, but overall, it was fantastic! Also, I used shirataki noodles to save calories.

This was wonderful. I did double the sauce as recommended by others, and I didn't have any peanut oil so I used olive oil to saute the veggies. I also used left over flank steak from the night b...

This was really good. I didn't do the noodles. I made it for the kids & my son prefers rice, so I made it as a stir fry and served it over rice. I used a bag of stir fry veggies from the stor...

This is a simply amazing recipe to make! I absolutely loved it and so did the rest of my family. Something I think really improves the dish is to marinate and cook your meat ahead of time that w...

My son declared this "better than take-out."

This was a hit! My guys loved it. After reading reviews, I made 1 1/2 times the sauce, and just a bit less of the oyster and chili garlic paste. Stir fried the meat in the oil and garlic before ...

I tried this using the oils and spices in the recipe but used hot sesame oil which gives more schecuan kick. Essential veggies to use are bok choy, black mushrooms, and water chestnuts...and dic...