Beef Lo Mein Recipe - Allrecipes.com
Beef Lo Mein Recipe
  • READY IN 40 mins

Beef Lo Mein

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
  2. Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
  3. Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.
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Footnotes

  • Cook's Note:
  • I added a small package of sliced mushrooms, a shredded broccoli, carrots, cabbage mix (coleslaw mix) and snap peas, but you can pretty much add whatever veggies you like. About 4 to 5 cups of veggies is a good amount.
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Reviews More Reviews

Jul 11, 2013

Super recipe! A little too much oyster sauce for me, but overall, it was fantastic! Also, I used shirataki noodles to save calories.

 
Mar 31, 2013

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.

 

18 Ratings

Jun 17, 2013

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!

 
Sep 03, 2013

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.

 
Jul 30, 2013

My son declared this "better than take-out."

 
Mar 23, 2014

I loved this. I left out the celery and carrots and it was still good.

 
Oct 14, 2013

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.

 
Aug 11, 2013

I made this BUT with MANY changes and it turned out great

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 72.8 g
  • 23%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 573 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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