Description
This Beef Lo Mein recipe combines tender strips of sirloin steak with fresh vegetables and a flavorful homemade sauce, all tossed together with perfectly cooked Lo Mein noodles for a classic, delicious Chinese-inspired stir fry.
Ingredients
Scale
Sauce
- 1 cup beef broth
- 3/4 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1/4 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Stir Fry
- 1 lb top sirloin steak
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons peanut oil
- 1/2 cup dry white wine
- 2 cups broccoli, cut into bite-sized pieces
- 1 yellow onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1/2 cup carrots, julienned
- 8 oz Lo Mein noodles
- Green onions, to garnish
Instructions
- Prepare the sauce: Combine all sauce ingredients in a large measuring cup with a spout; then transfer 1/4 cup of the sauce mixture to a medium bowl and set the remainder aside.
- Tenderize and slice the beef: Cover the beef with plastic wrap and pound each side with a meat tenderizer. Trim any large areas of fat, then slice against the grain into 1.5-inch strips.
- Marinate beef: Season beef strips with salt, pepper, garlic powder, and onion powder. Toss the beef in the reserved 1/4 cup of sauce and let it marinate while preparing vegetables and boiling water for noodles.
- Sear the beef: Heat peanut oil in a large skillet over medium-high heat. Add beef and cook undisturbed for 2-3 minutes to sear, then toss and cook for an additional 2 minutes until cooked through. Remove beef and set aside.
- Deglaze the pan: Turn heat to off, pour in the white wine, then set heat back to medium. Use a silicone spatula to scrape the skillet’s bottom and sides to release browned bits. Let wine reduce by half, about 4 minutes.
- Cook noodles: Boil Lo Mein noodles for 1 minute less than package instructions for al dente. Drain and optionally toss with a drizzle of oil to prevent sticking.
- Sauté vegetables: Add broccoli, onion, red pepper, and carrots to the skillet with wine and cook for about 3 minutes to soften slightly.
- Thicken sauce: Pour the reserved sauce mixture into the skillet and bring to a boil to activate cornstarch. Once sauce thickens, reduce heat to low.
- Toss noodles with sauce: Gradually add cooked noodles to skillet, tossing to evenly coat with sauce until desired noodle-to-sauce ratio is achieved.
- Combine beef and heat through: Return beef and any accumulated juices to the skillet. Toss everything together and heat through for 1-2 minutes.
- Garnish and serve: Finish by garnishing with sliced green onions and serve hot.
Notes
- Great beef cuts include strip steak, skirt steak, flank steak, or sirloin.
- Use Chardonnay or Pinot Grigio as white wine; substitute equal chicken broth if avoiding alcohol.
- Lo Mein noodles cook quickly, about 4 minutes; spaghetti noodles are a suitable substitute.
- Mixing chicken and beef broth adds extra depth; can use all chicken broth if preferred.
- Add a tablespoon of peanut butter to sauce for extra peanut flavor, optional.
- Optional vegetables include mushrooms, celery, green beans, and edamame.
- Toppings like peanuts, cashews, or crunchy chow mein noodles add texture.
- Also try versions with chicken or shrimp as variations.
- Store leftovers in airtight container; refrigerate up to 3 days or freeze up to 3 months.
- Reheat carefully; avoid overcooking noodles by using a timer during initial cook.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 75 mg
