Beef Lo Mein Noodles recipe

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Ingredients

1 (16 ounce) package fresh Chinese egg noodles
1 tablespoon grapeseed oil
2 cloves garlic, minced
10 ounces beef skirt steak, cut into thin strips
1 (8 ounce) package portobello mushrooms, quartered
1 carrot, peeled and sliced diagonally
1 red bell pepper, julienned
½ cup snow peas
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons liquid aminos
1 tablespoon chopped green onion, or to taste

Nutrition Info

484.4 calories
carbohydrate: 66.8 g
cholesterol: 82.8 mg
fat: 14.4 g
fiber: 4.2 g
protein: 24.7 g
saturatedFat: 3.3 g
servingSize: -
sodium: 520.7 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.

  2. Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.

  3. Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.

  5. Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

Recipe Yield

4 servings

Recipe Note

Strips of tender beef accompanied by a flavorful sauce, noodles, and vegetables are done in under an hour. I buy my lo mein noodles at a local Asian food store. Feel free to use linguine if you're not able to find fresh lo mein noodles. I prefer steaming the vegetables and cooking the meat in my Instant Pot® for fast preparation.

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