Teriyaki Takeout Beef Lo Mein
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Category
Easy
Cuisine
Asian
Servings
2-3
Prep Time
20 minutes
Cook Time
15 minutes
This sweet soy and ginger blend is our love letter to Seattle-style teriyaki that has more ginger and garlic. Teriyaki Takeout is exclusively available at HEB stores in Texas.
Stir frys, poke bowl, instant noodle - Teriyaki Takeout will add a flavor boost to all. But also try on roasted veggies, dressings, marinades, sauces, chicken, fish, pork, beef, rice dishes - you name it. This ultra-versatile blend is rich with umami, soy-sesame, and has a kick of ginger, garlic, onion, brown sugar comfort, and real green onion freshness.
Keep this on your kitchen counter or pro pantry shelf to add the perfect mix of sweet soy and ginger to whatever you’re making.
Chef Tony shares his recipe for a quick and easy beef lo mein for the perfect weeknight meal.
Author:Chef Tony Reed
Ingredients
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8 oz Sirloin, Sliced
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2 Tbsp Soy Sauce, Tamari
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1 Tbsp Oyster Sauce
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1 tsp Brown Sugar
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2 cloves Garlic, Minced
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1 Tbsp Ginger, Minced
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1 Tbsp Sesame Oil
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2 Tbsp Vegetable Oil
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12 oz Lo Mein Noodles
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1/2 cup Carrots, Rondelle
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1/4 cup Beef Stock
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1 tsp Cornstarch
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1 cup Broccoli
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1/2 cup Pickled Cucumber (English), Rondelle
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2 Tbsp Teriyaki Takeout Blend
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1/4 cup Green Onion, Sliced
Directions
In a medium bowl, combine sliced sirloin, 1 Tbsp Tamari soy sauce, 1 tsp brown sugar, 1 Tbsp Teriyaki Takeout Blend, and 1 tsp vegetable oil. Mix to coat evenly and marinate for 10–15 minutes at room temperature.
In a small bowl, whisk together remaining 1 Tbsp Tamari, 1 Tbsp oyster sauce, 1 Tbsp Teriyaki Takeout Blend, ¼ cup beef stock, and 1 tsp cornstarch until smooth. Set aside to form the noodle glaze.
Cook lo mein noodles according to package directions until just tender. Drain, rinse lightly with cold water, and toss with 1 tsp sesame oil to prevent sticking.
Heat 1 Tbsp vegetable oil in a wok or large skillet over high heat. Add marinated beef and sear for 1–2 minutes per side until browned and just cooked through. Remove beef and set aside. In the same wok, add remaining 1 Tbsp vegetable oil. Add minced garlic and ginger; cook for 30 seconds until fragrant. - Add carrot rondelles and broccoli florets; stir-fry for 2–3 minutes until just tender-crisp.
Add pickled cucumber rondelles; toss briefly to warm through for 30 seconds. Do not overcook - keep them bright and slightly crisp.
Add cooked noodles and seared beef back to the wok. Pour in the prepared Teriyaki glaze and toss continuously until evenly coated and the sauce thickens and clings to the noodles, about 1–2 minutes.
Drizzle in remaining sesame oil for aroma and sheen.
Remove from heat and toss in sliced green onions just before serving. Plate immediately and garnish with additional Teriyaki Takeout Blend or sesame seeds if desired.