Steak Lo Mein
Submitted by tre
Stir-fried flank steak with ginger and scallions tossed with noodles, bean sprouts, shredded carrots, and celery in a light soy sauce. Better than takeout beef lo mein in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minSkip the delivery app. This homemade beef lo mein is faster than waiting for the driver anyway.
Thin-sliced flank steak gets a quick stir-fry with ginger and scallions in peanut oil, then joins a tangle of noodles, shredded carrots, celery, and crunchy bean sprouts, all tossed in light soy sauce.
Every bite has that slightly chewy noodle texture, a snap of fresh vegetables, and tender strips of seasoned beef. It’s the kind of dish that disappears from the plate before you even sit down.
Kitchen Tips
- Slice the flank steak against the grain while it’s partially frozen for paper-thin, even pieces
- Stir-fry the beef for just 2 minutes so it stays tender and doesn’t get tough
- Thin spaghetti is a great stand-in for Chinese egg noodles when that’s what you have on hand
- Add the bean sprouts last so they keep their crunch
Ingredients
Directions
Cook spaghetti as directed on package. Drain.
Slice steak against the grain in thin pieces (more) 2 inches long. Shred carrot and celery.
Mix steak, ginger, scallion, cornstarch, sugar, and 1tablespoon light soy sauce. Set aside.
Mix salt and 1 tablespoon light soy sauce. Set aside.
Heat oil in a frying pan. Stir in steak mixture, stir-fry 2 minutes. Remove from pan.
Put carrots and celery in same pan. Stir and add ¼ cup water, lower heat and cover.
Cook 2 minutes. Add bean sprouts, stir a few seconds. Add cooked spaghetti.
Stir well and cook 2 minutes. Add soy and salt mixture and steak. Mix well and serve.
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