Juicy steak strips, a rainbow of fresh veggies, and tender lo mein noodles collide in this weeknight-friendly steak lo mein. Makes a SUPER big batch for awesome take-out style leftovers!
Lo mein comin’ in CLUTCH for the single-handedly most despised day of the week to cook dinner.
Why not save on dishes too and just attack this entire pan? God bless Mondays. ??
THIS steak lo mein right here is what take-out dreams are made of. Minus the take-out and about a fraction of the cost + TONS of leftovers!
As much as I would like to just run down to the sweet little Chinese restaurant right below my apartment and get their bomb lo mein EVERY night….I just can’t bring myself to do it, guys.
I CAN, however, certainly bring myself to a) make a huge batch of this restaurant-style lo mein b) eat it every night throughout the week with zero guilt.
Lo mein at home is a BREEZE to make and one of the best parts is that you don’t even need to follow the recipe to a T as far as noodles + add-ins. Don’t like peppers? Leave ’em out and sub in another veggie! Don’t have lo mein noodles in the pantry? Regular leftover cooked noodles work just fine here.
Basically, all we’re doing here is a) pan-frying steak strips b) sauteeing up a mess of fresh veggies c) making a quick, zippy stir-fry sauce d) throwing a mess of noodles + a handful of green onions into the pan. HELLO DINNER BLISS!!
Trust me, you will NOT mind how much freaking lo mein this batch makes. The leftovers keep for a few days and reheat like a dream.
^^ In the event, of course, that you don’t eat it all immediately. Which sounds ridiculous, I know, but TRUST ME, it’s a valid concern. ??
Garlic Sweet Pepper Steak Lo Mein
- 2 tablespoons vegetable oil, divided
- 1 lb beef bottom round, very thinly sliced into strips
- 1 medium onion, thinly sliced
- 1 medium sweet pepper, thinly sliced into strips
- 2 medium carrots, shredded
- 1 cup shredded red cabbage
- 1 cup fresh snow peas
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 8 oz Chinese lo mein noodles, cooked according to package instructions
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon coconut sugar (or brown sugar)
- 2 teaspoons sriracha sauce
- Salt and pepper to taste
- Sliced green onions for topping
- In a large wok or skillet over medium-high heat, heat 1 tablespoon olive oil until shimmery. Add beef strips and onion and saute, stirring occasionally until beef is no longer pink and onion is tender. Remove from pan and set aside.
- Heat remaining 1 tablespoon oil in pan over medium-high heat and add sweet pepper, carrot, cabbage, and snow peas. Stir occasionally until vegetables are tender. Add garlic and ginger and saute 1 minute until fragrant. Gradually toss cooked noodles and beef mixture back into skillet and reduce heat to medium-low.
- Whisk all sauce ingredients together in a small bowl. Add to lo mein mixture and toss noodles until evenly coated and lo mein is heated through. Season with salt and pepper to taste.
- Serve lo mein hot with green onions on top. Enjoy!
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