Why order takeout if this easy beef lo mein only takes 15 minutes from start to finish?!
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 this beef lo mein. No hoping the restaurant went light on the oil this time, and you can add in as many extra veggies as you wish.
Or no veggies. Your call.
Whatever it is, you’re gonna go crazy for this insanely easy recipe.
I first made this beef lo mein with my students at the Percolate Kitchen Cooking Class for Busy People. It was done so quickly that I had to come up with a second recipe to make, just so we could adequately fill the time!
In fact, that’s what’s so great about this easy beef lo mein recipe; that you can totally add in as much or as little veggies as your heart desires.
But 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 the same texture you’d find in a more authentic beef lo mein recipe.
So here’s what I would do, if I were you:
Buy a pound of hangar steak and a bottle of oyster sauce.
Get yourself some mushrooms and a box of angel hair pasta.
Make this lo mein on a night when you’re tired, you’re drained, you don’t feel like a big all-out meal. Relish in the fact that it takes 15 minutes to prepare.
If you’re feeling fancy, throw some spicy chili paste on top.
And congratulate yourself. Who needs Seamless delivery!?
Lo mein is traditionally made with wheat flour based noodles, which means substituting regular old pasta-aisle noodles will work just as well as finding specialty noodles in the Asian aisle. Try to use angel hair or spaghettini (thin spaghetti) noodles; they won’t suck up as much sauce and keep the texture well-balanced.
- 12 ounces spaghettini noodles (or angel hair)
- 1/3 cup beef broth
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoon minced garlic
- 2 teaspoons brown sugar
- 3 teaspoons ground ginger
- 3 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 pound hangar steak sliced thin against the grain
- 8 ounces cremini mushrooms sliced
- 1 large bunch bok choy ends trimmed and roughly chopped (about 4-5 small heads, or 10-12 large leaves)
Cook the noodles according to the instructions on the package, then drain and set aside.
While the noodles are cooking, mix the sauce ingredients together in a plastic container that has a tight fitting lid. Add the lid, making sure it’s secure, and then shake the contents until the sugar and ground ginger have dissolved. Set aside until needed.
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 and brown both sides.
Add the mushrooms and bok choy 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 and stir to combine, then bring to a simmer.
Add the noodles 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.
Heck yes, that sounds awesome!
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