Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its tenderness when sliced thinly against the grain, you can substitute with sirloin, skirt steak, or even ribeye. Just make sure to slice it thinly against the grain for the most tender result. For budget-friendly options, round steak works well too if not overcooked.

My lo mein turned out too salty. How can I prevent this?

The saltiness primarily comes from the soy sauce and beef bouillon. Always use low-sodium soy sauce as called for in the recipe. You can further reduce saltiness by using half the bouillon cube or diluting the sauce with a tablespoon or two of water or chicken broth. Also, taste your sauce before adding it to the dish and adjust accordingly.

Can I make this dish ahead for a party?

Yes! You can prepare all components separately up to a day ahead: cook the noodles (toss with a bit more sesame oil to prevent sticking), prepare the vegetables and beef, and mix the sauce. Store everything separately in the refrigerator, then combine and reheat in a large wok or skillet just before serving. You may need to add a splash of water when reheating to revive the sauce.

How can I make this dish vegetarian?

This dish converts beautifully to vegetarian by omitting the beef and bouillon cube. Replace with 8 ounces of firm tofu (pressed and cubed) or a cup of sliced mushrooms for umami flavor. Add an extra tablespoon of hoisin sauce to compensate for the lost beef flavor. You could also add a tablespoon of vegetarian oyster sauce for additional depth.

Beef Lo Mein Recipe

Name: Beef Lo Mein Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 ounces lo mein noodles; 1 teaspoon sesame oil; 2 cups broccoli florets; 8 ounces flank steak, thinly sliced against the grain; Salt and pepper, to taste; 1 beef bouillon cube; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 teaspoon ginger, minced; 1 red bell pepper, thinly sliced; 8 ounces sliced water chestnuts, drained and rinsed; 1 carrot, shredded; 1/4 cup packed brown sugar; 1/2 cup low sodium soy sauce; 2 tablespoons hoisin sauce; 1 teaspoon sriracha (or buffalo sauce); 2 tablespoons sesame oil; Sesame seeds; Sliced green onion

Description

Beef Lo Mein is a flavorful, versatile dish featuring tender flank steak, fresh vegetables, and a savory sauce served over perfectly cooked noodles. This quick and easy recipe is perfect for weeknight dinners or whenever you’re craving your favorite takeout-style meal at home. With just 30 minutes, you’ll have a restaurant-quality dish packed with bold flavors and wholesome ingredients.

Ingredients

Units Scale

For the Noodles and Broccoli:

8 ounces lo mein noodles
1 teaspoon sesame oil
2 cups broccoli florets

For the Beef:

8 ounces flank steak, thinly sliced against the grain
Salt and pepper, to taste
1 beef bouillon cube
1 tablespoon olive oil

For the Vegetables:

3 cloves garlic, minced
1 teaspoon ginger, minced
1 red bell pepper, thinly sliced
8 ounces sliced water chestnuts, drained and rinsed
1 carrot, shredded

For the Sauce:

1/4 cup packed brown sugar
1/2 cup low sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon sriracha (or buffalo sauce)
2 tablespoons sesame oil

Garnish:

Sesame seeds
Sliced green onion

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Instructions

Cook the Noodles and Broccoli:
Bring a large pot of salted water to a boil. Cook the lo mein noodles according to the package instructions. Drain and toss them with 1 teaspoon sesame oil to prevent sticking. Set aside in a bowl. Fill the pot with fresh salted water and bring to a boil. Add the broccoli florets and boil for 4-5 minutes until they are tender but not overly soft. Drain and set aside.
Prepare the Beef:
While the broccoli is cooking, season the sliced flank steak with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, crumble in the beef bouillon cube and stir. Add the flank steak slices and cook until they’re no longer pink, about 2-3 minutes per side. Remove the beef from the skillet and cover with foil to keep warm.
Sauté the Aromatics:
Turn the heat to medium-high and return the skillet (with leftover juices) to the stove. Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant and lightly golden.
Cook the Vegetables:
Add the sliced red bell pepper, water chestnuts, and shredded carrot to the skillet. Toss the vegetables occasionally to ensure they cook evenly. If needed, add a bit more olive oil. Cook for 3-5 minutes, or until the vegetables are soft but still vibrant.
Make the Sauce:
In a small mixing bowl, whisk together the brown sugar, soy sauce, hoisin sauce, sriracha, and sesame oil until well combined.
Combine and Serve:
Return the cooked noodles, broccoli, and seared beef to the skillet with the vegetables. Pour the sauce over the mixture and toss everything together until well-coated and heated through. Serve immediately, garnished with sesame seeds and sliced green onion for an added crunch and fresh flavor. Enjoy!

Notes

For the most tender beef, ensure the flank steak is sliced thinly against the grain. To make cutting easier, chill the steak in the freezer for 10 minutes before slicing.
This dish tastes best when served immediately, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet or microwave.
You can customize this dish by adding other vegetables like mushrooms, snap peas, or bok choy.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 12g
Sodium: 950mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 22g
Cholesterol: 45mg