Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This thirty-minute Chinese dish is made of Flank steak, crunchy green beans, grated carrot in an incredibly delicious sauce. Easy, quick, and bursting with amazing flavours! Boost the already delicious and satisfying flavour of this dish with a splash of sriracha sauce. Not a big fan of rice noodles? Substitute it with thin spaghetti and this will taste as great!
My husband is obsessed with noodles! Anything with noodles (any varieties), he’ll gladly devour. It is amusing how he can eat noodles every single day. This Beef Lo Mein quickly made its way to his top favourites. I found this recipe online and I first thought of him. Made this straight away and have been making this twice a week since then.
Ingredients
12 ounces flank steak cut against the grain then sliced into bite-size strips
12 ounces rice noodles
2 1/2 c. green beans trimmed and cut
1 carrot grated
3 garlic cloves minced
1 tsp ginger peeled & grated
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
1/4 red pepper flakes
1/4 black pepper
2 tbsp extra virgin olive oil
1 tbsp sesame oil
How to make 30 Minute Beef Lo Mein
Step 1: Following the package instruction, cook the rice noodles.
Step 2: Heat 2tbsp olive oil in a skillet. Once the oil is hot, add the 12 ounces of flank steak strips to the skillet and cook until completely cooked. Stir in 3 minced garlic cloves, 1 grated carrot, and 2 1/2 cup green beans and continue to cook for another 3 minutes.
Step 3: Meanwhile, whisk half a cup of low sodium soy sauce, half a cup brown sugar, a tsp grated ginger, 1/4 tsp each red pepper flakes and black pepper, and a tbsp sesame oil in a mixing bowl.
Step 4: To the skillet, add the cooked rice noodles and the sauce on top. Stir and heat until the rice noodles are heated through.
Step 5: Drizzle with sesame oil and serve. Enjoy!
Nutrition Facts:
Calories: 362kcal | Carbohydrates: 37g | Protein: 21g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 1131mg | Potassium: 587mg | Fiber: 3g | Sugar: 30g | Vitamin A: 3022IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 3mg
Ingredients
- 12 ounces flank steak cut against the grain then sliced into bite-size strips
- 12 ounces rice noodles
- 2 1/2 c. green beans trimmed and cut
- 1 carrot grated
- 3 garlic cloves minced
- 1 tsp ginger peeled & grated
- 1/2 c. low-sodium soy sauce
- 1/2 c. brown sugar
- 1/4 red pepper flakes
- 1/4 black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp sesame oil
Instructions
Step 1: Following the package instruction, cook the rice noodles.
Step 2: Heat 2tbsp olive oil in a skillet. Once the oil is hot, add the 12 ounces of flank steak strips to the skillet and cook until completely cooked. Stir in 3 minced garlic cloves, 1 grated carrot, and 2 1/2 cup green beans and continue to cook for another 3 minutes.
Step 3: Meanwhile, whisk half a cup of low sodium soy sauce, half a cup brown sugar, a tsp grated ginger, 1/4 tsp each red pepper flakes and black pepper, and a tbsp sesame oil in a mixing bowl.
Step 4: To the skillet, add the cooked rice noodles and the sauce on top. Stir and heat until the rice noodles are heated through.
Step 5: Drizzle with sesame oil and serve. Enjoy!
