Description
This Beef Lo Mein recipe offers tender sirloin strips stir-fried with fresh vegetables, lo mein noodles, and a savory sauce made from beef and chicken broth, soy sauce, and aromatic spices. Ready in just 35 minutes, it’s a flavorful and satisfying Asian-inspired main course perfect for a weeknight dinner.
Ingredients
Scale
Sauce
- 1 cup beef broth
- 0.75 cup chicken broth
- 0.25 cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 0.25 teaspoon toasted sesame oil
- 0.25 teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Stir Fry
- 1 lb top sirloin steak
- Salt and pepper, to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons peanut oil, plus more as needed
- 0.5 cup dry white wine
- 2 cups broccoli, cut into bite-sized pieces
- 1 yellow onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 0.5 cup carrots, julienned
- 8 oz lo mein noodles
- Green onions, to garnish
Instructions
- Prepare Sauce: Combine all sauce ingredients except 0.25 cup in a large measuring cup with a spout. Reserve 0.25 cup of sauce in a medium bowl and set aside.
- Tenderize and Cut Beef: Cover the top sirloin with plastic wrap and pound with a meat tenderizer on each side to soften. Trim excess fat and slice against the grain into 1.5-inch strips.
- Season and Marinate Beef: Season beef with salt, pepper, garlic powder, and onion powder. Toss in the reserved 0.25 cup sauce to coat. Let marinate while preparing vegetables and boiling water.
- Cook Beef: Heat peanut oil in a large skillet over medium-high heat. Add beef and sear undisturbed for 3 minutes. Toss and cook remaining sides about 2 more minutes until cooked through. Remove beef and set aside.
- Deglaze Pan: Turn off heat and add white wine to the skillet. Turn heat back to medium and scrape the skillet bottom and sides with a silicone spatula to loosen browned bits and enhance flavor. Let the wine reduce by half for about 4 minutes.
- Cook Noodles: Boil lo mein noodles in salted water for 1 minute less than al dente as per package instructions. Drain and optionally toss with a bit of oil to prevent sticking.
- Sauté Vegetables: Add broccoli, onion, red bell pepper, and carrots to the skillet with the wine reduction. Cook for about 3 minutes until vegetables soften slightly.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet and bring to a boil to activate the cornstarch, thickening the sauce. Reduce heat to low once thickened.
- Toss Noodles with Sauce: Gradually add noodles to the skillet, tossing to evenly coat with sauce until desired sauce-to-noodle ratio is reached.
- Combine Beef: Return cooked beef and any accumulated juices to the skillet. Toss everything to coat and heat through for 1-2 minutes.
- Garnish and Serve: Remove from heat and garnish with chopped green onions before serving hot.
Notes
- Substitute sirloin with strip steak, flank steak, or skirt steak for similar tenderness and flavor.
- If avoiding alcohol, replace white wine with an equal amount of chicken broth during deglazing.
- Lo mein noodles cook quickly (about 4 minutes); spaghetti noodles can be used as an alternative.
- Using both beef and chicken broth adds depth but all chicken broth can be substituted if preferred.
- Optional: Add 1 tablespoon peanut butter to the sauce for a subtle nutty flavor.
- Optional vegetables include mushrooms, celery, green beans, and edamame for variation.
- Top with peanuts, cashews, or crunchy chow mein noodles for added texture.
- Try this method with chicken or shrimp for other delicious Lo Mein variations.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Use a timer when cooking noodles to prevent overcooking and preserve texture for reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
