Quick Steak and Bell Pepper Lo Mein with Sriracha Soy Sauce

This steak and bell pepper lo mein is a fast, flavorful stir-fry that comes together in about 30 minutes. Thinly sliced sirloin is quickly seared, then tossed with tender-crisp bell peppers, red onion and tomato in a savory-sweet sauce with a hint of heat. It’s a satisfying meal that beats takeout any night.

The sauce combines soy sauce, sweet soy glaze, ketchup and Sriracha for an umami-packed coating that clings to every noodle. Serve topped with fresh scallion greens for a pop of color and freshness.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Pat steak dry with paper towels; thinly slice against the grain. In a medium bowl, combine garlic powder, half the cornstarch, half the soy sauce, a pinch of salt and pepper. Add steak; toss until coated. Set aside.
2. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While noodles cook, wash and dry produce. Cut tomato into ½-inch wedges. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Trim and thinly slice scallion greens; cut scallion whites into 1-inch batons.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add steak and cook, stirring occasionally, until a crust forms, 4-6 minutes. Transfer to a plate. Wipe out pan.
5. Heat another drizzle of oil in the same pan over medium heat. Add tomato, bell pepper, onion and scallion whites; cook, stirring occasionally, until browned and tender, 4-6 minutes. Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, ketchup, stock concentrate and ⅓ cup water. Add steak, noodles and sauce mixture to pan with veggies. Cook, stirring constantly, until sauce has thickened and steak is cooked through, 1-2 minutes. Taste and season with salt and pepper if desired.
6. Divide lo mein between plates and top with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the steak with chicken, pork or tofu. Adjust cooking time as needed.

What can I use instead of lo mein noodles?

Spaghetti or udon noodles work well as substitutes. Cook according to package directions.

Can I make this dish ahead of time?

This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water.