Saucy Beef Lo Mein



8 servings (serving size: 1 cup)

Recipe from

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Nutritional Information

Calories 375
Caloriesfromfat 27 %
Fat 11.1 g
Satfat 4 g
Monofat 4 g
Polyfat 1.7 g
Protein 25.7 g
Carbohydrate 42.2 g
Fiber 2.1 g
Cholesterol 43 mg
Iron 4.5 mg
Sodium 737 mg
Calcium 41 mg


1 (1 1/2-pound) flank steak
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
4 garlic cloves, minced
1/2 cup low-sodium soy sauce
1/4 cup water
2 1/2 tablespoons cornstarch
3 tablespoons rice vinegar
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can fat-free, less-sodium chicken broth
1 tablespoon vegetable oil, divided
2 cups (1-inch) sliced green onions
3 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 cups fresh bean sprouts, rinsed and drained
6 cups hot cooked wide lo mein noodles or fettuccine (about 12 ounces uncooked)


To prepare steak, trim fat. Cut steak diagonally across grain into thin slices. Combine 1 tablespoon sugar, 2 tablespoons soy sauce, 1 1/2 tablespoons vinegar, and 4 garlic cloves in a large zip-top bag. Add steak; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag; discard marinade.

To prepare sauce, combine 1/2 cup soy sauce, water, and next 6 ingredients (water through broth); stir with a whisk.

To prepare vegetables, heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add steak; cook 7 minutes or until steak loses its pink color. Remove steak with a slotted spoon; set aside. Wipe pan clean with a paper towel. Heat 1 1/2 teaspoons oil in pan. Add onions, ginger, and 2 garlic cloves; stir-fry 1 minute. Stir in sauce and bean sprouts; bring to a boil. Cook 1 minute. Stir in steak and noodles; toss well.