Past Recipes
Beef Lo Mein

Beef Lo Mein with Snow Peas and Scallions

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When the Chinese food craving strikes, Chef Michelle’s got a go-to order: stir-fried beef lo mein noodles, slicked with a delectable sticky sauce. This take on the takeout classic has that same slurp-worthy sauciness, minus the greasy feeling afterward. Snow peas lend bright color and, along with bean sprouts, add just enough crunch to offset the richness of seared steak in a soy ginger glaze.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • snow peas
    • 8 ounces
    • snow peas
  • scallions
    • 2
    • scallions
  • ginger
    • 1/2 ounce
    • ginger
  • low-sodium soy sauce
    • 1/3 cup
    • low-sodium soy sauce
  • linguine
    • 8 ounces
    • linguine
  • dark soy sauce
    • 1/4 cup
    • dark soy sauce
  • Shaoxing rice wine
    • 1 1/2 tablespoon
    • Shaoxing rice wine
  • sugar
    • 1 teaspoon
    • sugar
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • steaks
    • 2
    • steaks
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • mung bean sprouts
    • 2 ounces
    • mung bean sprouts

What You’ll Need

  • canola oil
  • kosher salt
  • 8" medium pot
  • zester or box grater (optional)
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium pot of water to boil over high heat. Rinse snow peas. Rinse scallions and trim and discard roots. Thinly slice 1 and set aside for serving; halve remaining scallion lengthwise, then cut crosswise into 2-inch strips. Trim and discard ginger skin, then finely grate to yield 1 teaspoon and place in a medium bowl. Reserve 1 tablespoon low-sodium soy sauce in a small bowl for steak; add remainder to bowl with ginger.

  2. Cook Noodles and Make Stir-Fry Sauce

    Cook Noodles and Make Stir-Fry Sauce

    Season pot of boiling water generously with salt. Add linguine and cook until al dente, about 7 minutes. Meanwhile, add dark soy sauce, Shaoxing rice wine, sugar, and crushed red pepper (skip or use half for less heat) to bowl with ginger for stir-fry sauce. Whisk to combine, then set aside. Once al dente, drain and rinse linguine under cold water for 30 seconds to stop cooking.

  3. Cook Steak

    Cook Steak

    Pat steaks dry with paper towel. Halve lengthwise, then cut crosswise into ¼-inch thick slices. Heat sesame oil in a large pan over medium-high heat. When oil is shimmering, add sliced steak in a single layer and sear, flipping, until browned on all sides, about 3 minutes total. Add reserved 1 tablespoon soy sauce and stir to coat steak, 1-2 minutes more. Using a slotted spoon, transfer steak to a plate and set aside.

  4. Stir-Fry Noodles

    Stir-Fry Noodles

    Discard any juices in pan from steak, return pan to medium-high heat, and add 1 teaspoon canola oil. When oil is shimmering, add bean sprouts (a slightly brown color is natural—these sprouts were grown organically!). Add snow peas, 2-inch scallion strips, cooked linguine, and stir-fry sauce. Cook, stirring, until sauce is thickened and noodles are coated, 4-5 minutes. Return steak to pan and toss with noodles to warm through.

  5. Plate Noodles

    Plate Noodles

    Divide beef lo mein between plates and garnish with thinly sliced scallion. Dig in!

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