This is a quick spin on our Beef Lo Mein that cuts out the marinating time. Both recipes are delicious and will become regulars in your dinner rotation. In our Beef Lo Mein, we use a wider noodle. Either that or the type of lo mein noodles you see pictured here will work. You can also replace lo mein noodles with any kind of noodle your family loves, even just typical spaghetti. It will work in this recipe and you will love it.
Reduced Sodium Soy Sauce: It is very important that you use reduced sodium soy sauce. The regular will make the dish too salty. If you can’t find it, you can replace some of the regular soy sauce with water.Brown Sugar: We used light brown sugar, but dark would work too. It adds just the most subtle sweetness to the sauce while balancing the other flavors. Chili Sauce: This is the brand of chili sauce we use. In the recipe we call for 1 to 2 tablespoons. This sauce does add heat, so if you are sensitive to that, use only 1 tablespoon.Oyster Sauce: This sauce is made from literally cooking oysters. So if you have a shellfish allergy, you will want to swap it with Hoisin sauce. It will change the flavor, but you will still enjoy it. Otherwise there are vegetarian oyster sauces on the market.Corn Starch: This will help the sauce thicken after just a minute or two over the heat.
If you are reheating a large amount, consider making more of the sauce and adding it to a skillet with the leftovers. It’s a great way to reheat a lot without losing any moisture or flavor.
