Generally, I have a stockpile of recipes waiting in the wings to share with you. I have my little planner where I organize what I am going to share and when. Usually, that works really well. It keeps me from posting a zillion of the same types of recipes in one week and helps ensure that there is a bit of variety here. However, sometimes I have a recipe that is so great I have to grab my white out and rearrange my whole planner. This Steak Lo Mein is so darn good I couldn’t wait to share. So, I bumped a granola bar recipe to next week because I think you need to make this. Like, right now.
I used to be really intimidated by Asian foods. Have you taken a good look at the ethnic food section at the grocery? It is full of different oils, spices, and sauces. Most of which, I have no idea how to use, some of them I can’t even pronounce. Eventually, one day I decided to take the plunge. I purchased a handful of things and decided to experiment. Those basic ingredients were sesame oil, sriracha, rice vinegar and of course soy sauce. It was this group of ingredients, plus a few extra that I used to create the Spicy Kung Pao Chicken that I shared a while back. This Steak Lo Mein uses those ingredients but the sauce is richer and sweeter. It is the perfect combo to pair with pan seared steak, peppers and onions and freshly cooked noodles. Top this with some sesame and red pepper flakes and you have perfection!
A huge plus is that this is a filling, healthy meal that is easy enough to prepare on a weeknight. The sauce takes just a minute to mix up, slice the vegetables and steak (or purchased already cut steak like we did with the Philly Cheese Steak Wraps), throw it in a warm skillet to cook for a couple minutes, boil some noodles and you have a 30 minute meal on your hands!
- 1 (12 ounce package) of spaghetti noodles, I used Barilla gluten free
- 1 pound sliced steak (flank or top round work well)
- 1 green bell pepper, seeded and sliced
- 1 white onion, sliced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons of honey
- 2 tablespoons of sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons sriracha (just use one if you prefer a mild taste)
- sesame seeds and red pepper flakes to taste (optional)
- Bring a large pot of water to boil, cook noodles according to package directions.
- Meanwhile mix the soy sauce, vinegar, sriracha, honey, oil and garlic together in a small measuring cup or bowl. Stir until mixture is smooth. Set aside.
- When noodles are tender, drain and rinse with warm water. Place back into pot and drizzle sauce over noodles. Toss to coat. Cover noodles and keep warm. Be careful not to let them harden.
- Heat one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color.
- Stir steak and cook 2-3 minutes more, remove from skillet and set aside.
- Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook for approximately 5 minutes or until tender.
- Add cooked steak, peppers and onion to noodle mixture.
- Toss mixture so that everything is evenly coated with sauce.
- Top with sesame seeds and red pepper flakes if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 110mgSodium: 1008mgCarbohydrates: 28gFiber: 2gSugar: 12gProtein: 35g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.