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Spicy Garlic Beef Lo Mein
A 32-minute Chinese-American dinner for 4 — 620 calories per serving.
per serving, estimated
Tender sliced flank steak and chewy lo mein noodles tossed in a bold, garlicky chili sauce with crisp vegetables — a satisfying one-pan Chinese-American dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds flank steak (thinly sliced against the grain)
- 12 ounces fresh lo mein noodles
- 6 garlics (minced)
- 1 tablespoon fresh ginger (grated)
- 2 red fresno chiles (thinly sliced)
- 5 scallions (cut into 1-inch pieces, whites and greens separated)
- 3 cups napa cabbage (roughly chopped)
- 6 ounces shiitake mushrooms (stems removed, caps sliced)
- 1 cup bean sprouts
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- ¼ cup low-sodium beef broth
- ½ teaspoon white pepper
- ½ teaspoon Kosher salt
- 1 tablespoon toasted sesame seeds (for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 2 tablespoons chili garlic sauce, 1 tablespoon toasted sesame oil, ¼ cup low-sodium beef broth, and 2 teaspoons cornstarch until smooth; set aside. 4 min
- Pat the 1½ pounds of flank steak dry, then toss with ½ teaspoon white pepper and ½ teaspoon kosher salt. 3 min
- Mince the 6 garlic cloves and grate 1 tablespoon fresh ginger. 4 min
- Thinly slice the 2 red Fresno chiles, cut the 5 scallions into 1-inch pieces (keeping whites and greens separated), roughly chop 3 cups napa cabbage, and slice the 6 oz shiitake mushroom caps. 8 min
- Cook the 12 oz fresh lo mein noodles in a large pot of boiling salted water for 2–3 minutes until just tender, drain, and toss with a drizzle of neutral oil to prevent sticking. 5 min
- Timing-sensitive step. Heat 2 tablespoons neutral oil in a large wok or skillet over high heat until shimmering and just smoking, then sear the seasoned flank steak slices in a single layer for 2 minutes without stirring, then toss and cook 1 minute more until browned; transfer to a plate. 4 min
- Timing-sensitive step. Add the remaining 1 tablespoon neutral oil to the wok, then stir-fry the garlic, ginger, Fresno chiles, and scallion whites over high heat for 1 minute until fragrant. 2 min
- Timing-sensitive step. Add the shiitake mushrooms and napa cabbage to the wok and stir-fry for 3 minutes until the mushrooms are golden and the cabbage is just wilted. 3 min
- Timing-sensitive step. Return the beef to the wok, add the cooked noodles, pour the sauce over everything, and toss constantly over high heat for 2 minutes until the sauce coats the noodles and thickens slightly. 2 min
- Remove from heat, fold in 1 cup bean sprouts and the scallion greens, then divide among bowls and garnish with 1 tablespoon toasted sesame seeds (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.