Beef Lo Mein
Indulge in the rich flavors of Beef Lo Mein, a delightful Asian takeout-out style dish featuring tender slices of beef, crisp broccoli, and savory lo mein noodles smothered in a tantalizing sauce. It's the perfect easy weeknight meal that comes together in one pan in around 30 minutes!
Ingredients
- 6-7 ounces dried lo mein noodles , or 2 1/2 cups fresh lo mein (*can also use egg noodles, dry spaghetti, angel hair or linguine noodles). For a grain-free option , you can use Jovial cassava flour spaghetti noodles, shirataki noodles, konjac noodles, hearts of palm noodles or preferred low carb noodles of choice.
- 8 ounces (about 1/2 lb) flank steak or sirloin , trimmed of fat, very thinly sliced against the grain
- salt and black pepper to taste
- 1 tsp tapioca starch , can also sub with arrowroot starch or cornstarch
- 4-5 tbsp cooking oil , divided
- 3 cups broccoli florets
- 1 tsp fresh minced or grated ginger
- 2 garlic cloves minced
For the Sauce:
- 1/3 cup coconut aminos , can also sub with gluten-free tamari or low sodium soy sauce if not gluten-free
- 3 tbsp oyster flavored sauce , you can use Vegan Oyster Flavored Sauce such as Naked Natural Foods that is also paleo or you can leave it out if allergic. Another option is to use more soy sauce or hoisin sauce can be used but the flavor won't be quite the same since Hoisin sauce is sweeter
- 1 tbsp rice wine Mirin or dry sherry
- 2 tsp honey or coconut sugar , you can also sub with preferred sticky liquid sweetener such as maple syrup or brown sugar substitute of choice for a lower sugar option
- 2 tsp toasted sesame oil
- 2 tbs corn starch
- 2/3 cup water plus more as needed to thin out sauce
- 1 tsp fish sauce optional but if you already have it in your pantry, give it a try - it adds that extra rich umami flavor. For a vegan fish sauce, you can try Ocean's Halo.
- 1-2 tsp Thai chili garlic paste , red pepper chili flakes, Sriracha sauce or preferred hot sauce - optional or to taste
For Meal Prep:
Instructions
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If using dry noodles, prepare noodles according to package directions, drain and set aside. While the noodles are cooking, whisk together all the ingredients for the sauce.
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Heat 1-2 tablespoons of cooking oil in a large skillet or wok over high heat, for about 2 minutes. The pan needs to be hot enough that you start seeing a little bit of smoke rising.
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Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Season with salt, black pepper, and cornstarch.
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Cook until the meat is no longer pink (about 30 seconds making sure not to over cook). Quickly transfer beef to a serving plate and set aide.
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Add the same pan back to the stove and turn the heat to medium-high heat. Add the remaining oil and let it heat up then toss in the broccoli and saute for 3-4 minutes, or until tender-crisp. Add ginger and garlic, stirring for another 30 seconds until fragrant then add the seared beef back to the pan. Pour in sauce and stir until the sauce boils and thickens - about 30 seconds. Add more water if needed to thin out the sauce. Quickly stir in the fresh or cooked noodles and toss everything together to coat well. Season with additional salt and pepper as needed.
Sprinkle with sesame seeds, green onions or parsley over top and serve hot.
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For meal prep: Divide noodles into four containers and store in the refrigerator for up to four days.