Szechuan Beef Lo Mein

Szechuan Beef Lo Mein

Szechuan Beef Lo Mein

Serve this spicy Asian one-dish meal with a chilled cucumber salad and fresh pineapple spears. Partially freezing the steak makes it easier to cut into strips.


Makes 4 servings


1 boneless beef top sirloin steak (about 1 pound)
4 cloves garlic, minced
2 teaspoons minced fresh ginger
3/4 teaspoon red pepper flakes, divided
1 tablespoon vegetable oil
1 can (about 14 ounces) vegetable broth
1 cup water
2 tablespoons reduced-sodium soy sauce
1 package (8 ounces) frozen mixed vegetables for stir-fry
1 package (9 ounces) refrigerated angel hair pasta
1/4 cup chopped fresh cilantro (optional)


  1. Cut beef in half lengthwise, then crosswise into thin slices. Toss beef with garlic, ginger and 1/2 teaspoon red pepper flakes.
  2. Heat oil in large nonstick skillet over medium-high heat. Add half of beef to skillet; stir-fry 2 minutes or until meat is barely pink in center. Remove from skillet; set aside. Repeat with remaining beef.
  3. Add vegetable broth, water, soy sauce and remaining 1/4 teaspoon red pepper flakes to skillet; bring to a boil over high heat. Add vegetables; return to a boil. Reduce heat to low; simmer, covered, 3 minutes or until vegetables are crisp-tender.
  4. Uncover; stir in pasta. Return to a boil over high heat. Reduce heat to medium; simmer, uncovered, 2 minutes, separating pasta with two forks. Return beef and any accumulated juices to skillet; simmer 1 minute or until pasta is tender and beef is heated through. Sprinkle with cilantro, if desired.

Nutritional Information

Serving Size: 1-1/2 cups Beef Lo Mein
Calories 476
Calories from Fat 39 %
Total Fat 20 g
Saturated Fat 7 g
Cholesterol 145 mg
Carbohydrate 40 g
Fiber 3 g
Protein 32 g
Sodium 749 mg

Dietary Exchange

Starch 2
Vegetable 2
Meat 3
Fat 2-1/2

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