Tender pieces of beef, crunchy bok choy, and a deliciously light Asian-inspired sauce make these beef and bok choy noodles a perfect weeknight recipe.
Why order takeout if beef and bok choy noodles can be on your dinner table in under 20 minutes?
Every busy person has a few delivery places up their sleeve… or in the app on their smartphone.
But what if you could make your favorite Chinese delivery option even faster than the guy can show up at your house!?
Bonus: you’ll know EXACTLY what goes into these noodles when you’re the one making them.
Not hoping the restaurant went light on the oil this time, and you can add in as many extra veggies as you wish.
Or you can add no veggies at all besides the crunchy bok choy. Your call.
Whatever it is, you’re gonna go crazy for this insanely easy recipe.
Because the real easiness lies in the fact that you don’t have to seek out traditional lo mein noodles if they’re not readily available in your area; you can just use regular pasta noodles from a standard Western grocery store.
Traditional lo mein is made with a wheat-based noodle, so subbing a thin noodle-like angel hair or spaghettini still gets you a very similar texture you’d find in a more authentic beef lo mein recipe.
Completed with a light, Asian-inspired sauce that includes meaty cremini mushrooms, these beef and bok choy noodles are a great weeknight recipe repertoire to keep in your back pocket.
Beef and Bok Choy Noodles
- 1 pound hanger steak
- 8 ounces cremini mushrooms
- 1 bok choy
- 2 cloves garlic
- 12 ounces udon noodles
- 1 tablespoon vegetable oil
- ¼ cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons light brown sugar
- 3 tablespoons oyster sauce
- ⅓ cup beef broth
- 3 teaspoons ground ginger
- Slice the beef thinly, if necessary, and transfer to a resealable bag or container
- Slice the mushrooms and bok choy and transfer to a resealable bag or container.
- Combine the sauce until the sugar and ground ginger and store in a resealable container.
- The ingredients will store in the fridge for up to 4 days. The beef and sauce will store in the freezer for up to 3 months. Do not freeze the mushrooms.
Prepare From Prepped:
- Thaw the ingredients as necessary
- Cook the ingredients according to the instructions in Steps 4-11.
Make From Fresh:
- Slice the beef thinly, against the grain, and set aside.
- Cut the mushrooms and bok choy and set aside.
- Mince the garlic and set aside.
- Cook the noodles according to the instructions on the package, then drain and set aside.
- While the noodles are cooking, mix the soy sauce, minced garlic, brown sugar, ground ginger, and oyster sauce together in a small bowl until the sugar and ground ginger has dissolved. Stir in the beef broth.
- While the noodles are cooking, heat the vegetable oil in a large saucepan set over medium heat. Heat until the oil is hot and shimmering.
- Add the beef to the pan and sear brown on both sides.
- Add the mushrooms and bok choy to the pan and cook, stirring occasionally, until the mushrooms have started to soften and the bok choy is beginning to wilt, about 3 minutes.
- Add the sauce mixture and stir to combine, then bring to a simmer.
- Add the noodles to the pan and stir to combine. Let cook, stirring occasionally, for another 5-8 minutes or until the sauce has thickened slightly and the mushrooms have softened all the way through.
- Remove and serve hot.