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When you want authentic Asian food look no further. This Spicy Beef Lo Mein is all you need! As usual my friends at America’s Test Kitchen have come through again!

I’ve made quite a few lo mein recipes looking for just the right flavor and ingredients. Some had way too much five spice in them, some were way too spicy, some not no where near spicy enough.

This recipe uses Asian Chili Garlic sauce. That is what gives it it’s spiciness. I used 1 tablespoon, what the recipe call for, but may use a hint more next time. You want to be careful when adding.

The original recipe called for pork. I didn’t have any, but did have an Angus strip steak n the fridge so I used that. I just sliced really thin and cut those pieces into thirds to come up with tiny pieces. You can use boneless country style pork ribs or pork tenderloin in place of the beef. The original recipe called for Shittake mushrooms, scallions and a small head of Napa cabbage. I also added some thin pieces of red bell pepper. I only added a half of the cabbage because it looked like way too much raw. In the finished product you can barely see the cabbage.

This is the type dish you can add anything you like. If you don’t like mushrooms replace with carrots. Replace the scallions with sliced onion. The options are endless.

As with most Asian recipes, it is much easier to get all you ingredients prepared and ready for cooking.

If possible, use a cast iron or really heavy pan for cooking. It will create the best sear on the protein.

If you are in the mood for really really good Lo Mein look no further. Get cooking!

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