6 servings (serving size: 1 1/3 cups)

Serve this lo mein recipe with store-bought egg rolls and fortune cookies for a quick-and-easy Asian meal.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.

Step 2

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Ratings & Reviews

HomeCookinFirst's Review

January 20, 2011
I really thought it needed more heat - I would add 3 - 4 chili peppers, crushed. I would also add a small amount of fish sauce and a little cornstarch to help the sauce stick to the ingredients.

seattlevj's Review

February 10, 2014
My husband and I loved this recipe. Chinese food without the grease!

NutsinNormal's Review

August 07, 2009
I will join the throngs who love this recipe! I added some additional vegs, as recommended by other reviews. Also used top sirloin and roasted chili paste (what I had on hand) with very good results. There was def a little whang to it, but nothing overpowering. My husb appreciated the flavors, as well as the fact that it wasn't at all greasy, the way carry-out Lo Mein can be. A new favorite in our household!

HokieSteph's Review

April 01, 2011
Seal of approval from all three kids as well as the adults. Substituted sirloin for the flank steak and used some actual Asian noodles. Great flavor, made a ton, and went together amazingly quick. Came in under $10 (not including the sauces that we keep on hand), a keeper.

Trishia64's Review

August 24, 2011
When your teenager is scraping the bottom of the dish to get every last bit, you know you've got a winner! I made a few minor adjustments to work with what I had on hand and it was delicious. It's already been added to my favorites list.

JessicaRho13's Review

June 08, 2013
I'm a bit of a lurker on this site, I don't post reviews often. However, this dish warrants one. This has become my go-to lo mein recipe, I've cooked it so many times. I've made it with beef, shrimp, chicken, and pork tenderloin. The sauce goes with almost any protein. I always sear my meat off first, remove it from the pan, and set it to the side while I saute the vegetables. I'm generous with the garlic and onions on this dish. I usually double the sauce, but cut the chile paste in half. This still gives it a nice heat, but not too much where it's painful to eat. I throw the meat back in at the very end, as it's already cooked. I live in a very small town where there are no acceptable Chinese restaurants (after coming from Portland, OR), so this really allows me to get my Chinese "fix".

KimInOhio's Review

December 29, 2008
We loved this dish. We make it with Udon noodles (found in the Chinese aisle at your regular grocery store) instead of spaghetti noodles. Nice and easy and very flavorful! I will make this one on a regular basis!

Monkeylou's Review

September 11, 2010
I made a different Cooking Light meal every day this week and this was by far the best meal we had. My husband asked when I was making this again before he even finished eating. I followed the recipe to the letter, but next time I may add more broccoli or try adding water chestnuts.

ginnybunk's Review

January 21, 2009
I loved this dish! I made it with all the specified ingredients. I sauteed the broccoli and onions longer (9 minutes) than directed but I was using a frying pan, not a wok so that may have made a difference. I would like to tenderize the flank steak next time or buy a different cut. It was slightly chewy. I'll definately make this often.

mjmayinsf's Review

June 08, 2010
Good, but not great. The sauce was a little too sweet and gingery...definitely something missing. I used chile paste and didn't find it particularly hot (my 2 year-old ate it, no problem), so I guess the heat depends upon the brand you're using. I might make this again, but I'll probably keep looking for that truly "great" chow mein recipe...