Description
This Beef Lo Mein recipe features tender top sirloin steak strips stir-fried with vibrant vegetables and coated in a flavorful sauce made from beef and chicken broth, soy sauce, and aromatics. Perfect for a quick and satisfying weeknight dinner, this dish combines the classic Chinese takeout flavors with homemade goodness and simple ingredients.
Ingredients
Scale
Sauce
- 1 cup beef broth
- ¾ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Stir Fry
- 1 lb. top sirloin steak
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons peanut oil, plus more as needed
- ½ 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
- ½ cup carrots, julienned
- 8 oz. Lo Mein noodles
- Green onions, to garnish
Instructions
- Prepare Sauce: Combine all sauce ingredients in a large measuring cup with a spout. Transfer ¼ cup of this sauce to a medium bowl and set the rest aside for later use.
- Tenderize and Slice Beef: Cover the beef with plastic wrap and use a meat tenderizer to pound both sides, then trim away any large fat pieces. Slice the beef against the grain into strips about 1.5 inches long.
- Season and Marinate Beef: Season beef strips with salt, pepper, garlic powder, and onion powder. Toss the meat in the reserved ¼ cup of sauce and let it marinate while you prepare vegetables and cook noodles.
- Sear Beef: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the beef and sear undisturbed for 2-3 minutes. Toss and cook the other sides for about 2 more minutes until browned but not fully cooked through. Remove beef and set aside.
- Deglaze Pan: Turn heat off, add white wine to skillet, then turn heat to medium. Use a spatula to scrape the bottom and sides of the pan to loosen browned bits. Let wine reduce by half, about 4 minutes.
- Cook Noodles: Boil salted water and cook Lo Mein noodles for 1 minute less than package al dente instructions. Drain and optionally toss with a little oil to prevent sticking.
- Sauté Vegetables: Add broccoli, onion, bell pepper, and carrots to the skillet with the wine and cook for about 3 minutes until slightly softened.
- Thicken Sauce: Pour the reserved sauce into the skillet and bring to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce heat to low.
- Combine Noodles and Sauce: Add cooked noodles gradually to the skillet, tossing to coat evenly with sauce until desired noodle-to-sauce ratio is achieved. Allow noodles to absorb sauce for better flavor melding.
- Finish with Beef: Return beef along with any juices to the skillet. Toss everything together and heat through for 1-2 minutes.
- Garnish and Serve: Sprinkle chopped green onions on top and serve immediately for the best flavor and texture.
Notes
- Great steak cuts to use: strip steak, skirt steak, flank steak, or sirloin.
- Use Chardonnay or Pinot Grigio as the white wine; chicken broth may substitute if avoiding alcohol.
- Lo Mein noodles cook quickly, about 4 minutes; spaghetti can be substituted if necessary.
- Using both chicken and beef broth adds depth but can use all chicken broth if preferred.
- Optional: add 1 tablespoon peanut butter to the sauce for a subtle peanut flavor.
- Vegetable variations like mushrooms, celery, green beans, or edamame work well.
- Toppings such as peanuts, cashews, or crunchy chow mein noodles add texture.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- Use a timer when cooking noodles to avoid overcooking and mushiness when reheating.
- For variation, try chicken or shrimp in separate recipes.
