Saucy Beef Lo Mein

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 27%
  • Fat: 11.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.7g
  • Carbohydrate: 42.2g
  • Fiber: 2.1g
  • Cholesterol: 43mg
  • Iron: 4.5mg
  • Sodium: 737mg
  • Calcium: 41mg

Ingredients

  • Steak:
  • 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
  • Sauce:
  • 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
  • Vegetables:
  • 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)

Preparation

  1. 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.
  2. To prepare sauce, combine 1/2 cup soy sauce, water, and next 6 ingredients (water through broth); stir with a whisk.
  3. 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.
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