Szechuan-style beef lo mein may only be a thing that exists in my fantasies, but with a little creative thinking and fearless flavor combinations, anything is possible. I’ve never met a steak I didn’t like, and, not unusual for me, I was DYING for Szechuan. My food motto? The hotter and spicier, the better.
Taking my love of all things Szechuan beef and combining it with tasty, filling noodles felt like just the sort of dinner I needed in my life. So I gathered my beef and veggies, grabbed a package of stir-fry rice noodles, and got to work creating my masterpiece.
It’s amazing what a few spices mixed with veggies and meat can do to a girl’s soul. The warming spices from the Szechuan plus the heartiness of the beef make this a meal everyone will love and feel good eating. I mean, is there anything better than homemade? Especially when it’s done in under an hour?
Here’s what you’ll need for dinner tonight:
Szechuan-style Beef Lo Mein
For the noodles:
- 1 package stir fry noodles
- warm water to cover
For the beef:
- 1.5 lbs. steak (I used NY Strip)
- 1 tablespoon liquid aminos or soy sauce (I use Bragg’s brand because it’s wheat-free)
- 1 tablespoon white wine
- 3 tablespoons cornstarch
- 3 tablespoons oil
For the veggies:
- 3 celery stalks, julienned
- 1/2 cup shredded carrots
- 3 green onions, sliced into 1/2 inch pieces, whites and all
- 1 inch fresh ginger, grated
For the sauce:
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon 5 spice
- 2 cloves garlic, minced
- 2 tablespoons packed brown sugar
- 1 tablespoon Sriracha
- 4 tablespoons liquid aminos (or soy sauce)
- 1 tablespoon vinegar
- 2 tablespoons water
- Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.
- Mix all your ingredients for the sauce in a bowl.
- Next put the oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)
- Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate.
- Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.
- Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), remove from skillet and set aside.
- Toss noodles into skillet, turn down heat, and add your Szechuan sauce. Cook until noodles are colored well and throw veggies and meat back into skillet.
- Serve and enjoy!
All recipes and picture rights reserved by Kerri Maniscalco unless stated otherwise.