Beef & Spinach Lo Mein


Beef & Spinach Lo Mein

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, 2014)