Beef and Spinach Lo Mein

Beef And Spinach Lo Mein Recipe

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Samantha Bideau


This is a great recipe but the beef can be a little tough. I usually add some vinegar to the marinade. Then let it marinade for 30 minutes to 1 hour.


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5 servings


  • 1/4 c
    hoisen sauce
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
  • 2 tsp
    sesame oil
  • 1 clove
    garlic, minced
  • 1/8 tsp
    crushed red pepper flakes
  • 1 lb
    beef round steak, thinly sliced
  • 6 oz
    uncooked spaghetti
  • 4 tsp
    canola oil, divided
  • 1 can(s)
    (8oz) water chestnuts, drained
  • 1/4 c
    sliced onion
  • 10 oz
    fresh spinach
  • 1
    sweet red pepper

How to Make Beef and Spinach Lo Mein


  1. In a small bowl, combine the hoisen sauce, soy sauce, wter, sesame oil, garlic, and pepper flakes.
  2. Pour 1/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 10 minutes. Set remaining marinade aside.
  3. Cook spaghetti according to package directions
  4. Meanwhile, in a large skillet, stir-fry beef in 3 teaspoon canola oil in batches for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
  5. Drain spaghetti and set aside.
  6. In the skillet, stir fry water chestnuts, red pepper, and onions in remaining oil until onions are tender.
  7. Stir in the spinach, spaghetti, and reserved marinade. Cook and stir for 2-3 minutes or until spinach is wilted. Return beef to pan; heat through

Printable Recipe Card

About Beef and Spinach Lo Mein

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian

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