Recipe by Rachel
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Super recipe! A little too much oyster sauce for me, but overall, it was fantastic! Also, I used shirataki noodles to save calories.
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.
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!
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."
I loved this. I left out the celery and carrots and it was still good.
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
* 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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
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 easy it is to make this classic Chinese takeout dish at home.