Beef and Veggie Lo Mein

Beef and Veggie Lo Mein

Skip getting takeout and make this delicious and easy Asian-inspired recipe at home. This recipe from our friend OmahaFoodieFinds uses the petite tender cut, a small shoulder muscle that is shaped like the tenderloin and very tender when left whole or cut into medallions.


  • 1 package of Raikes Beef Co. petite tenders
  • 12 oz package of lo mein noodles
  • 1/2 c chopped cabbage
  • 1/2 c chopped celery
  • 1/4 c julienned carrots
  • 1/4 c julienned yellow onion
  • 1/2 c chopped baby Bella mushrooms
  • 1 tsp mirin
  • 1 Tbsp fresh tarragon (to garnish)
For marinade and sauce (set half aside for later):

  • 6 Tbsp soy sauce
  • 2 Tbsp ginger paste
  • 1 tsp salt 1 tsp white pepper
  • 2 Tbsp sugar
  • 3 Tbsp water
  • 4 Tbsp olive oil
  • 2 Tbsp tarragon
  • 2 Tbsp minced garlic
  • 2 Tbsp orange marmalade
  • 1 Tbsp corn starch
  • Fish sauce to taste

Cooking Instructions

Mix all marinade ingredients together and pour over beef. Put in fridge and rotate every half hour for 2 hours.

Sear beef all sides with oiled pan until internal temperature reaches 130F or desired doneness. Set aside and let rest for 5-10 minutes.

Cook lo mein noodles according to package.

Sauté vegetables in wok starting with onions and carrots with olive oil for 3 minutes. Then add mushrooms, celery and cabbage and cook till tender.

Add in cooked noodles and incorporate vegetables throughout dish.

Add 1 tsp mirin to sauce and pour over noodles and veggies and combine.

Slice up beef to approx 1/4 inch thick and lay on top of noodles, then garnish with fresh tarragon and serve.


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