Ingredients
Beef Marinade
- 1 pound sirloin top round steak or flank steak
- ½ teaspoon baking soda
- 2 tablespoons water (for baking soda mixture)
Noodles
- 6 ounces long noodles such as whole grain spaghetti, whole grain fettuccine, soba noodles, or udon noodles
Sauce
- ¼ cup reduced sodium soy sauce plus additional to taste
- ¼ cup hoisin sauce
- 4 cloves garlic, minced or grated (about 1 heaping tablespoon)
- 1 tablespoon finely chopped fresh ginger
- ½ teaspoon crushed red pepper flakes plus additional to taste
Vegetables
- 2 medium carrots, peeled and cut into thin coins
- 1 head broccoli, cut into small florets (about 3 cups) or 3 cups thinly sliced cabbage
- 1 red bell pepper, cored and thinly sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- 4 green onions, thinly sliced and divided
Oils
- 1 tablespoon canola oil, or peanut or grapeseed oil
- 2 teaspoons toasted sesame oil (optional)
Additional Liquid
- 4 tablespoons water (divided, included 2 tbsp for baking soda mixture and 2 tbsp for steaming vegetables)
Instructions
- Prepare the beef: For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin slices about 1/4 inch thick and 3 inches long. Place the sliced beef in a medium bowl.
- Marinate the beef: In a small bowl, stir together baking soda and 2 tablespoons of water. Pour this mixture over the beef and toss to coat. Let it sit for 5 minutes to tenderize the meat.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles just until al dente according to package instructions. Drain and rinse under cool water. Set aside.
- Mix the sauce: In a small bowl or liquid measuring cup, stir together the soy sauce, hoisin sauce, garlic, ginger, and crushed red pepper flakes. Keep near the stove for easy access.
- Cook the beef: Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the marinated beef and cook until crisp on the outside but still pink inside, about 3 minutes. The beef will release liquid as it cooks, which is normal. Stir in 1 tablespoon of the prepared sauce and cook for 30 seconds. Remove the beef with a large spoon onto a plate, leaving any remaining juices in the pan.
- Cook the vegetables: Add carrots, broccoli, and bell pepper to the pan. Cook for about 2 minutes until they are crisp-tender. Stir in the remaining 4 tablespoons of water and let the vegetables steam until broccoli turns bright green and most liquid evaporates, about 2 more minutes.
- Add remaining ingredients: Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture. Cook for an additional 30 seconds.
- Combine noodles and beef: Reduce heat to medium. Add noodles and beef back into the pan. Pour remaining soy sauce mixture over the top. Using tongs, stir and toss everything until the noodles are heated through.
- Finish and serve: Drizzle with toasted sesame oil if using, and sprinkle the remaining green onions on top. Toss to combine and serve immediately. Enjoy your homemade Beef Lo Mein!
Notes
- TO STORE: Refrigerate leftover beef lo mein in an airtight container for up to 4 days.
- TO REHEAT: Warm leftovers in a skillet over medium-low heat on the stovetop or gently in the microwave. Add a splash of water or broth to keep noodles from drying out.
- TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
