Description
This Beef Lo Mein recipe is a flavorful and satisfying stir-fry dish featuring tender marinated sirloin steak, a medley of crisp vegetables, and perfectly cooked Lo Mein noodles all tossed in a savory sauce made with beef and chicken broth, soy sauce, garlic, and a touch of brown sugar. It's easy to prepare, perfect for a quick dinner, and offers a delicious balance of textures and flavors.
Ingredients
Scale
Sauce
- 1 cup beef broth
- ¾ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Stir Fry
- 1 lb top sirloin steak
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons peanut oil, plus more as needed
- ½ 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
- ½ cup carrots, julienned
- 8 oz Lo Mein noodles
- Green onions, to garnish
Instructions
- Prepare the Sauce: In a large measuring cup with a spout, combine beef broth, chicken broth, soy sauce, brown sugar, cornstarch, minced garlic, hot sauce, toasted sesame oil, ground ginger, and red pepper flakes. Mix well. Transfer ¼ cup of the sauce mixture to a medium bowl and set aside the rest for later use.
- Tenderize and Slice Beef: Cover the beef with plastic wrap and tenderize it with a meat mallet on both sides to enhance tenderness. Trim away any large fat pieces. Slice the beef against the grain into strips and then cut these strips into smaller pieces about 1.5 inches long.
- Marinate the Beef: Season the beef strips with salt, pepper, garlic powder, and onion powder. Add the beef to the reserved ¼ cup of sauce and toss until fully coated. Let it marinate while preparing the vegetables and boiling salted water for the noodles.
- Sear the Beef: Heat peanut oil in a large skillet over medium-high heat. Add the beef in a single layer and sear without stirring for 2 to 3 minutes. Toss the beef to allow the other sides to cook through for about 2 more minutes. Remove the beef and set aside on a plate.
- Deglaze the Pan: Turn off the heat and pour in the white wine. Turn heat back to medium and use a silicone spatula to scrape the bottom and sides of the skillet to lift the flavorful browned bits. Allow the wine to bubble and reduce by half, about 4 minutes.
- Cook the Noodles: Boil the Lo Mein noodles in salted water for 1 minute less than al dente according to package instructions, then drain. Optionally, drizzle a little oil and toss the noodles to prevent sticking.
- Sauté the Vegetables: While the noodles cook, add broccoli, yellow onion, red bell pepper, and carrots to the skillet with the wine. Cook for about 3 minutes until vegetables soften slightly.
- Thicken the Sauce and Combine: Pour the reserved sauce into the skillet with vegetables and bring to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce the heat to low.
- Add Noodles and Beef: Add cooked noodles gradually, tossing continuously to coat evenly with the sauce until you reach your preferred noodle-to-sauce ratio. Then return the beef and any accumulated juices to the skillet and toss to combine. Heat through for 1 to 2 minutes.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve the beef Lo Mein hot.
Notes
- Use strip steak, skirt steak, flank steak, or sirloin for tender and flavorful beef.
- Chardonnay or Pinot Grigio are good white wine options; substitute equal chicken broth if avoiding alcohol.
- Use traditional Lo Mein noodles that cook in about 4 minutes or substitute with 8 oz spaghetti noodles if needed.
- Mixing beef and chicken broth adds rich depth; using all chicken broth is acceptable.
- Add a heaping tablespoon of peanut butter to the sauce for a subtle nutty flavor, if desired.
- Optional vegetables include sliced mushrooms, celery, green beans, and edamame for variety.
- Top with green onions, peanuts, cashews, or crunchy chow mein noodles for added texture.
- Try the variations with chicken or shrimp in separate recipes for more options.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Use a timer when cooking noodles to avoid overcooking; leftover noodles freeze and reheat well.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
