Since I’ve been helping out the folks, I’ve been “forced” to step up and find creative ways to use up extra steak. This time, it’s Steak Lo Mein and it HAS to be my best “secondary” steak dish, ever. Hands down.
Yep. My favorite octogenarians (the folks) have been at it again! More steak. That’s proven to me that you CAN have steak on a budget: buy on sale, make it the centerpiece of a meal the first night, then come up with something marvelous, like this Steak Lo Mein, to use the rest.
The tender steak, the rich, silky noodles and the lovely fresh veggies all flavored by the salty sweet deliciousness. And who knew how fast and easy Lo Mein is to make? Not me! Duh! At least until now. So now I’m sharing with you.
Steak Lo Mein is SUPER fast and easy. And when I say fast, I mean 20 minutes or so, faster than take out fast. And when I say simple, its chop up some steak and veggies, stir fry them, add the noodles and sauce simple.
Plus, making your Steak Lo Mein at home means you’re no longer going to have that guilt that comes along with take out. Best of all, you’ll load it up with just what you like, and you’ll have it at a fraction of the cost.
Steak Lo Mein
Steak & Marinade:
- 4 to 6 ounces steak, cut across the grain into thin strips (see note if using leftover steak)
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing wine
- pinch of salt
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- Pinch of sugar
The rest of the team:
- 8 ounces fresh lo mein noodles or about 4 ounces dried, or substitute another type of pasta (like linguine) if necessary.
- 2 to 3 tablespoon oil
- 1 small onion, vertically sliced
- 3 cloves garlic, minced
- 1 carrot, peeled and julienned
- 1/2 red bell pepper, julienned
- 1 jalapeno pepper, sliced or substitute another available pepper
- 2 cups thinly sliced cabbage, preferably Napa
- 1/2 cup sliced mushrooms
- 1 cup bean sprouts, rinsed
- 1/2 cup snow peas
- a good pinch black pepper
- 2 tablespoons sesame seeds
- 1 or 2 green onions, green part only, thinly sliced for garnish
- lime for garnish, if desired
For the beef: Add the sliced beef to a bowl and marinade from 5 to 30 minutes at room temperature with the marinade ingredients: 1 tablespoon soy sauce, 1 tablespoon shaoxing wine, pinch of salt.
For the noodles: If using fresh, open and set aside. If using a dried noodle, cook according to package directions, drain and rinse well with cool water. Set aside.
Prepare all vegetables and have them ready in separate piles.
Heat a tablespoon oil to almost smoking and add beef. Sear and set aside.
Add a little more oil and add onions to the pan, stirring until almost tender. Add the garlic, carrots, bell & jalapeno peppers, cabbage, and mushrooms to the pan. Cook, stirring for two to three minutes, until vegetables are tender.
Add the noodles, beef, bean sprouts and snow peas to the pan, along with the seasoning sauce. Cover and cook for about a minute to heat through. Remove the lid and carefully toss from the bottom up. Sprinkle with black pepper and cook for about another minute, carefully stirring (use a fork or a chopstick) to mix everything together.
Serve with the lime, sesame seeds and green onion for garnish.
- Use whatever vegetables you like, in the amounts you like: Red pepper, hot peppers, carrots, spinach, bok choy, mushrooms, snap peas, snow peas, onions, cabbage, broccoli, bean sprouts, or just about anything else you’d like.
- If using leftover steak, marinade at room temperature, but do not add until the end of the recipe, when the noodles and beef are added.
- The mushroom soy is worth seeking out for this recipe, if you don’t have shaoxing wine, use a little sherry or mirin. The other ingredients should be available in most groceries.