Tangy Steak & Bell Pepper Lo Mein
with Tomato & Red Onion
- Soy
- Wheat
- Sesame
Put down the takeout menu—this noodle stir-fry is ready in minutes! Thinly sliced steak is seasoned and seared in a flash, then tomato, bell pepper, red onion, and scallion cook to crisp-tender perfection. It’s all tossed with springy lo mein noodles in an umami-packed soy and Sriracha-infused sauce, then showered with fresh scallion greens.
Ingredients
10 ounce
Bavette Steak
1 teaspoon
Garlic Powder
1 tablespoon
Cornstarch
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 unit
Tomato
1 unit
Green Bell Pepper
1 unit
Red Onion
2 unit
Scallions
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Sriracha
1 unit
Ketchup
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. • Pat steak* dry with paper towels; thinly slice against the grain. • In a medium bowl, combine garlic powder, half the cornstarch, half the soy sauce, a small pinch of salt, and pepper (all the cornstarch and all the soy sauce for 4 servings). Add steak; toss until coated. • Set aside until ready to use in Step 4.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
• While noodles cook, wash and dry produce. • Cut tomato into 1⁄2-inch wedges. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and thinly slice scallion greens; cut scallion whites into 1-inch batons.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook, stirring occasionally, until a crust forms, 4-6 minutes (steak will finish cooking in the next step). Turn off heat; transfer to a plate. Wipe out pan.
• Heat another drizzle of oil in pan used for steak over medium heat. Add tomato, bell pepper, onion, and scallion whites; cook, stirring occasionally, until browned and tender, 4-6 minutes. • While veggies cook, in a small bowl, whisk together sweet soy glaze, Sriracha, ketchup, stock concentrate, and 1/3 cup water (1⁄2 cup for 4 servings). • Add steak, noodles, and sauce mixture to pan with veggies. Cook, stirring constantly, until sauce has thickened and steak is cooked through, 1-2 minutes. (For 4, transfer veggies to a large bowl. Finish cooking steak, noodles, and sauce in pan as instructed; transfer to bowl with veggies and toss to combine.) • Taste and season with salt and pepper if desired.
Divide lo mein between plates and top with scallion greens. Serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sauce and steak marinade drew strong praise, though a number of customers found the ketchup flavor too forward — reduce it or swap in tomato paste for a more balanced, savory result 🍲. Some found the dish a touch sweet; others loved the sweet-and-spicy combo.
- Ease of prep: The recipe has several steps but moves quickly once you're set up; marinating the steak and prepping all the vegetables before you start cooking makes the process much smoother.
- Suggestions: Add extra Sriracha if you want more heat, and consider water chestnuts or crunchy noodle bits on top for texture. Use a colored bell pepper instead of green to avoid it overpowering the dish, and add an extra tomato if you enjoy a more pronounced tomato flavor.
- Leftovers: The dish reheats reasonably well, though the noodles can dry out slightly — a small splash of water or soy sauce when reheating helps.
- Steak tips: Slice the bavette steak thinly against the grain and trim visible fat and tendons before marinating for the most tender result; searing at high heat in a very hot pan gives the best crust.
Reviews from our home cooks
This was amazing. I marinated the meat for a few hours, cooked it real fast at high heat before putting it aside. I left the tomatoes out of the veg process and sautéed them on their own at the end. I added them at the end with the green onion as a garnish. The beef was so tender and packed with flavor, the veg and sauce was delicious and the noodles had a great texture.
Good one-pan option - satisfying and well seasoned - bell pepper was a bit "over the hill" but usable
Totally worth the upcharge!! Great quality meat and fantastic complex flavor with a simple & easy to follow recipe
So easy to prepare and fun. The flavors were delicious and the profile deep.
This was very good; the Babette Steak was so tender and the meal was really delicious. Much better than takeout!
I wish there was something crunchy like water chestnuts or crunchy noodle bits on top to make the meal not so soft
So good, was a bit more spicy than I expected but next time I'll just leave out the Sriracha sauce, otherwise very good.
We really enjoy the Asian-influenced options - this was a winner with outstanding beef and good spice combination.
Good but was sent the world's smallest bell paper and the biggest onion possible. Considering the name is steak and BELL PEPPER lo mein it should have been the other way around.
Tasty, not entirely what our palate desires. Sauce was good, too much onion with a whole onion, directions may have been unclear if we were only supposed to use half. Still not bad.
