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Beef Lo Mein

Beef lo mein is a surprisingly easy dish to make. It is perfect for the weekend or even a weeknight dinner.

Beef lo mien on a white plate on a marble counter

When I was still living in New York, whenever got Chinese food I’d get either beef lo mein or beef and broccoli.

Friends would often get sesame chicken, and normally I’m more of a chicken girl than a beef girl – I’m picky about my beef – but when it comes to Chinese food, it’s always beef for me.

In fact, I’m pretty sure beef lo mein was what I ordered on my first trip back after moving to Israel.

So, like so many things I missed from living in the States, such as pumpkin muffins and pumpkin pie, I decided to start making it myself.

How to replace lo mein noodles

If you don’t have lo mein noodles, you can easily use spaghetti instead.

The main difference between lo mein noodles and spaghetti noodles is that lo mein noodles are egg noodles.

However, you really won’t taste much of a difference under flavorful sauce.

IS KOSHER MEAT BETTER?

Yes and no.  It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat.  What is better is the quality of the meat.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than not kosher animals due to strict kosher heath requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.

SHOULD YOU WASH MEAT?

According to the USDA you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).

study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.

HOW CAN I CLEAN MY MEAT WITHOUT WASHING IT?

If you want to clean your meat without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.

HOW TO DEFROST MEAT

IN THE FRIDGE

This method is the most highly recommended. Meat typically takes at least a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

This should take two to three hours.  Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your meat, and doesn’t do so evenly.

COOK IT FROZEN

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables so the heat can circulate around the meat.

IS IT SAFE TO REFREEZE RAW MEAT

If you have extra raw meat that you didn’t use but want to refreeze, you can as long as it was thawed in the fridge.

According to the USDA “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”

HOW TO STORE

Once cooled, place in an air tight container and refrigerate. Store for 3 to 4 days.

HOW TO FREEZE

Freeze leftovers within 3-4 days.  Place in an air tight container or resealable freezer bag. 

Freeze for up to 6 months.  After that it is safe to eat however the quality begins to degrade.

Yield: 6 servings

Beef Lo Mein

Beef lo mien on a white plate on a marble counter

Beef lo mein is an classic American-Chinese dish and this recipe makes it easy to make at home.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 8oz lo mein or spaghetti noodles
  • 1 pound beef, sliced into thin strips
  • 2 garlic cloves, minced
  • 1 cup bean sprouts

Sauce

  • 1/4 cup beef stock
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame oil

Instructions

  1. Cook the noodles as directed on the box.
  2. Saute the beef. When beef is mostly cooked add the garlic and saute lightly.
  3. Add the noodles to the beef in the saute pan.
  4. Combine beef stock, soy sauce, brown sugar, and sesame oil in a bowl.
  5. Pour the mixture over the noodles. Stir-fry for 30 seconds.
  6. Add the bean sprouts. Stir-fry for one more minute and serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 674mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 24g

Did you make this recipe?

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