Beef & Spinach Lo Mein
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon and it’s now a favorite go-to meal.
Denise Patterson Bainbridge, Ohio
Beef & Spinach Lo Mein Recipe
Beef & Spinach Lo Mein
¼ cup hoisin sauce
2 Tbsp. soy sauce
1 Tbsp. water
2 tsp. sesame oil
2 garlic cloves, minced
¼ tsp. crushed red pepper flakes
1 lb. beef top round steak, thinly sliced
6 oz. uncooked spaghetti
4 tsp. canola oil, divided
1 can (8 oz.) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 oz.) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced
In a small bowl, mix the first six (6) ingredients. Remove ¼ cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.
Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1 ½ teaspoon canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1 ½ teaspoons oil and remaining beef mixture.
Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Returned beef to pen; heat through.
Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. 5 serving
(Recipe for Beef & Spinach Lo Mein was in www.tasteofhome.com, 2014)
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