"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." — Rachel
Watch video tips and tricks
1 (8 ounce) package
dark sesame oil
minced fresh ginger root
flank steak, thinly sliced
reduced-sodium soy sauce
Asian chile paste with garlic
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 side. The spaghetti really soaked up the sauce, so the next time I would increase that by at least half and, perhaps, even double it. I used sliced bell peppers, sliced baby bok choy, julienned carrots, vertically-sliced red onion, and snow pea pods for the vegetable blend, and it worked out well. This is a lot of pasta for 4 servings, and depending on what else you serve with it, it may be 6 servings. We enjoyed and will make again.
Super recipe! A little too much oyster sauce for me, but overall, it was fantastic! Also, I used shirataki noodles to save calories.
We liked it. I made double the sauce and put half with the pasta and half with the meat and veggies. Would use more vegetables at least another cup.
I made this BUT with MANY changes and it turned out great
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 store. It was probably closer to 2 cups than 4. I also used chicken tenders rather than steak. So this is a very forgiving recipe. It was really good! The sauce is awesome. I don't know what "asian chile paste with garlic" is so I used sirracha (about 1/2 Tbsp) and cut back on the oyster sauce (1/2 - 3/4 Tbsp) - since it was for the kids. The sauce is really good. Very flavorful. It was a hit! I'll definitely be making this again (and probably I'll end up making it on a regular basis). Look forward to trying it with noodles - but I'd certainly double the sauce if I do.
My son declared this "better than take-out."
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 before and put it in with the noodles right at the end. Turned out great, the only complaint was that maybe I could make it a little less spicy, but that is each to their own...Thanks for sharing!
Just made this tonight and my family loved it! I only had to make one substitution: did not have the Asian chile paste, so I used Siracha chile sauce with a little garlic powder. And based on the other reviews, I only made about 4-6 oz. of the pasta, but did make an extra side of buckwheat soba noodles, b/c I love those. I also grilled a 2lb. flank steak only b/c I want to make a steak salad tomorrow with the extra. My 8 yr. old and 11 yr. old went back for seconds and thirds! I always have leftovers when we make stir fry, but not this time! This is a very versatile recipe that would adapt well to using chicken, shrimp or vegetarian. Will definitely be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Lo Mein
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make tender chicken and mushrooms with saucy Asian-style noodles.
See how to make a healthier version of orange beef.
See how to make a classic Chinese-American noodle dish.