Quick-cooking, amendable to no matter greens are lurking in your fridge, and extremely family-friendly, this simple Beef Lo Mein is dinner tonight and lunch tomorrow… assuming you don’t polish all of it off in a single sitting anyway!.
Why You’ll Love This Takeout-Type Recipe
- It’s Fast and Easy. Preserve a number of staples like garlic and soy sauce available, together with immediate flavor-makers like hoisin (the tough equal of Asian barbecue sauce) and sesame oil, and a nutritious dinner (like this Vegetable Lo Mein) isn’t greater than half-hour away, fewer when you use frozen greens.
- Everybody Will Take pleasure in It. Wholesome stir fry recipes make an look a minimum of as soon as per week round these components. Partly as a result of they’re nutritious and straightforward, however largely as a result of they’re extremely scrumptious and crowd-pleasing.
- It’s Straightforward on Your Pockets. This recipe (and Tofu Stir Fry) is reasonably priced to make. Beef lo mein is made of straightforward, nutritious elements. Because of noodles, the meat (and thus your greenback) goes a great distance on this recipe.
- It’s Versatile. Lo mein is product of noodles, a protein (normally beef or hen), greens, and a candy and savory sauce. The recipe here’s a place to begin. Be happy to swap in different greens you’ve got available, season to style, and serve with any of your favourite sides.
What’s the Distinction Between Beef Chow Mein and Beef Lo Mein?
These are two fashionable Chinese language takeout entrees which might be related in taste and elements, however the preparation of the noodles differs.
- Chow mein means “fried noodles.” The noodles are cooked, then pan fried earlier than including the opposite elements. (This Hen Chow Mein is a superb recipe.)
- Lo mein means “tossed noodles.” You cook dinner the noodles, then stir them into the stir fried meat and greens.
Because the noodles on this recipe are tossed in on the finish, that makes it beef lo mein. (Wow your folks with this one!)
Whether or not chow mein or lo mein is healthier is totally as much as you!
Find out how to Make Beef Lo Mein
The Elements
- Beef. As we speak’s lo mein protein of selection. Beef affords protein, iron, and a number of other important nutritional vitamins reminiscent of B6 and B12. It’s regarded to be wholesome carefully.
- Noodles. Saucy, slippery noodles are a pure delight! For a wholesome spin, I desire to make use of complete grain noodles, that are larger in fiber and vitamins (I exploit this trick in my Stir Fry Noodles too).
- Garlic + Ginger + Soy Sauce. The stir fry Massive Three.
- Hoisin. This candy/savory/umami sauce is almost all you should make fabulously flavored stir fries. I at all times have a jar of it available.
Tip!
Hoisin is broadly accessible at nearly any main grocery retailer. Search for it within the Asian or worldwide meals aisle. Or, use it as a cause to go to your native Asian market.
- Greens. My favourite mixture of greens for stir fries is broccoli, bell pepper, and carrots for the array of colours and vitamins. Snow peas are additionally scrumptious. That stated, you can also make stir fry with nearly any veggie you’ve got round.
- Water Chestnuts. Whereas non-obligatory, I’ve been smitten with their crunch since I used to be in highschool ordering Mongolian beef lo mein with my hard-earned {dollars} at lunch.
- Toasted Sesame Oil. Whereas non-obligatory, this provides knowledgeable, completed style to the lo mein. It’s intensely nutty, savory, and makes the lo mein all of the tougher to cease consuming.
The Instructions
- Prep the Beef. Slice it and coat it within the baking soda combination.
- Prepare dinner the Noodles. Prepare dinner simply till they’re al dente.
- Stir the Sauce Collectively. A liquid measuring cup works effectively for this.
- Prepare dinner the Beef With Sauce. Take away it whereas it’s nonetheless a little bit pink inside.
- Prepare dinner the Greens. We wish them to be crisp-tender.
- Mix. Add all of the elements again to the pan, stirring to warmth and coat within the sauce. ENJOY!
Storage Ideas
- To Retailer. Refrigerate leftover beef lo mein in an hermetic container for 4 days.
- To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low warmth or gently within the microwave. Splash a little bit water or broth onto the noodles to maintain them from drying out.
- To Freeze. You may freeze beef lo mein. Freeze in an hermetic, freezer-safe container for as much as 3 months. Let thaw in a single day within the fridge.
What to Serve With Beef Lo Mein
- Solid Iron Skillet. Should you desire a big skillet over a wok, this 12-inch Staub with enamel backside is second to none!
- Knife Set. This 10-piece Zwilling set stays sharper longer than anticipated.
- Pasta Strainer. A 5-quart colander with massive handles is ideal for noodles for the entire household.
Recipe Ideas and Methods
- Slice the Beef In opposition to the Grain. This helps tenderize its fibers.
- Don’t Overcook the Beef. Tender, flavorful beef is the objective right here, so be sure to don’t overdo it. When overcooked, beef can grow to be powerful and dry.
- Use the Veggies You Have. Raid the fridge or purchase your favorites! Be happy to swap within the greens your loved ones enjoys most. Stir fries are additionally a perfect place to make use of greens which might be previous their prime.
- Don’t Skip the Water Chestnuts. Whereas they aren’t a vital element on this simple beef lo mein recipe per se, they add a tasty crunch that I believe makes it additional tasty. Even when you don’t usually buy them, I urge you to provide them a attempt.
- 1 pound sirloin high spherical steak, or flank steak
- 1/2 teaspoon baking soda
- 6 tablespoons water divided
- 6 ounces lengthy noodles reminiscent of complete grain spaghetti or complete grain fettuccine, soba noodles, or udon noodles
- 1/4 cup decreased sodium soy sauce plus extra to style
- 1/4 cup hoisin sauce
- 4 cloves garlic minced or grated (about 1 heaping tablespoon)
- 1 tablespoon finely chopped recent ginger
- 1/2 teaspoon crushed purple pepper flakes plus extra to style
- 1 tablespoon canola oil or peanut or grapeseed oil
- 2 medium carrots peeled and minimize into skinny cash
- 1 head broccoli minimize into small florets (about 3 cups), or 3 cups thinly sliced cabbage
- 1 purple bell pepper cored and thinly sliced
- 1 (8-ounce) can sliced water chestnuts drained
- 4 inexperienced onions thinly sliced divided
- 2 teaspoons toasted sesame oil non-obligatory
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For simpler slicing, place the meat within the freezer for quarter-hour to agency up. Lower the meat throughout the grain into very skinny (1/4-inch or smaller) slices. Lower any lengthy slices in half crosswise (every strip needs to be round 3 inches or so lengthy).
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Place the meat in a medium bowl. In a small bowl, stir collectively the baking soda and a couple of tablespoons of the water. Pour over the meat and toss to coat. Let sit 5 minutes (this helps to tenderize it).
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In the meantime, in a big pot of salted water, cook dinner the noodles simply till al dente. Drain and rinse below cool water. Put aside.
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In a small bowl or bigger liquid measuring cup, stir collectively the soy sauce, hoisin, garlic, ginger, and purple pepper flakes. Preserve helpful close to the range.
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In a wok or massive, nonstick skillet, warmth the oil over medium excessive. Add the meat and cook dinner till crisp on the skin however nonetheless pink on the within, about 3 minutes. The meat will give off liquid, which is okay. Stir in 1 tablespoon of the sauce and let cook dinner 30 seconds. With a big spoon, scoop the meat onto a plate (any cooking juices left behind will cook dinner away).
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Add the carrots, broccoli, and bell pepper. Prepare dinner till crisp-tender, about 2 minutes. Stir within the remaining 4 tablespoons (1/4 cup) of water and let the greens steam till the broccoli turns shiny inexperienced and many of the liquid has cooked away, about 2 minutes extra.
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Stir within the water chestnuts, half of the inexperienced onions, and a couple of tablespoons of the soy sauce combination and let cook dinner 30 extra seconds.
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Scale back the warmth to medium. Add the noodles and beef and pour the remaining soy sauce combination excessive. With tongs, stir and toss till the noodles are heated by.
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Drizzle the sesame oil excessive (if utilizing) and sprinkle on the remaining inexperienced onion. Toss to mix. Take pleasure in!
- TO STORE: Refrigerate leftover beef lo mein in an hermetic container for 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low warmth or gently within the microwave. Splash a little bit water or broth onto the nooldes to maintain them from drying out.
- TO FREEZE: Freeze in an hermetic freezer-safe container for as much as 3 months. Let thaw in a single day within the fridge.
Serving: 1(of 4)Energy: 480kcalCarbohydrates: 59gProtein: 36gFats: 12gSaturated Fats: 3gPolyunsaturated Fats: 3gMonounsaturated Fats: 5gTrans Fats: 1gLdl cholesterol: 70mgPotassium: 1029mgFiber: 6gSugar: 11gVitamin A: 6647IUVitamin C: 105mgCalcium: 119mgIron: 5mg
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Ceaselessly Requested Questions
An genuine beef lo mein recipe would name for Chinese language egg noodles, that are made with wheat flour and eggs. Nevertheless, any lengthy noodles you’ve got entry to will do properly. Soba noodles (a Japanese noodle product of buckwheat), complete grain spaghetti noodles, or complete grain fettuccine noodles all work effectively.
Whereas you should utilize frozen greens for this recipe in a pinch, I believe recent greens are inclined to have a greater taste and texture.
When you have bother conserving recent greens available, attempt selecting ones with a protracted shelf life, reminiscent of cabbage. Beef and cabbage lo mein is scrumptious (see this Cabbage Stir Fry for prep ideas.)
If you wish to flip up the warmth a bit, add additional purple pepper flakes or a drizzle of sriracha.
Positive! Should you’d like your lo mein to have two varieties of protein, you’ll be able to add one other meat, seafood, or vegetarian choice. I believe shrimp, salmon, or tofu can be particularly tasty with the meat.
Associated Recipes
Stir fries and different Asian specialties are scrumptious and filled with dietary worth. Listed here are a few of my favorites:
