Quick Steak and Bell Pepper Lo Mein Stir-Fry

This steak and bell pepper lo mein is the perfect weeknight dinner when you’re craving something fast, flavorful and far better than takeout. Thinly sliced sirloin steak is quickly seared until golden, then tossed with tender-crisp bell pepper, red onion, tomato and scallions. The whole dish comes together in one pan with springy lo mein noodles and a savory-sweet sauce with a hint of heat.

Ready in about 30 minutes, this stir-fry is packed with umami from soy sauce and sweet soy glaze, balanced by a touch of Sriracha for warmth. It’s a satisfying meal that feels special but is simple enough for any night of the week.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

24 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 the steak dry with paper towels and thinly slice against the grain.
2. In a medium bowl, combine garlic powder, half the cornstarch, half the soy sauce, a pinch of salt and a few grinds of black pepper. Add the sliced steak and toss to coat. Set aside.
3. Once the water is boiling, add the lo mein noodles and cook until al dente, 5-7 minutes. Drain and set aside.
4. While the noodles cook, prepare the vegetables: cut the tomato into ½-inch wedges. Core and deseed the bell pepper, then dice into ½-inch pieces. Halve, peel and cut the red onion into ½-inch wedges. Trim the scallions, thinly slice the green parts and cut the white parts into 1-inch batons.
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the steak and cook, stirring occasionally, until a crust forms, 4-6 minutes. Transfer to a plate and wipe out the pan.
6. Heat another drizzle of oil in the same pan over medium heat. Add the tomato, bell pepper, onion and scallion whites. Cook, stirring occasionally, until browned and tender, 4-6 minutes.
7. While the vegetables cook, whisk together the sweet soy glaze, Sriracha, ketchup, chicken stock concentrate and ⅓ cup water in a small bowl.
8. Add the cooked steak, noodles and sauce mixture to the pan with the vegetables. Cook, stirring constantly, until the sauce thickens and the steak is cooked through, 1-2 minutes. Taste and adjust seasoning with salt and pepper if desired.
9. Divide the lo mein between plates and top with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of steak?

Yes, you can substitute the sirloin steak with chicken breast, pork tenderloin or even tofu for a vegetarian option. Adjust cooking times as needed.

What can I use instead of lo mein noodles?

You can use spaghetti, udon noodles or even ramen noodles. Cook according to package directions until al dente.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to loosen the sauce.