Tangy Steak & Bell Pepper Lo Mein
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Tangy Steak & Bell Pepper Lo Mein

Tangy Steak & Bell Pepper Lo Mein

with Tomato & Red Onion

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.

Protein Smart
Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

10 ounce

Bavette Steak

1 teaspoon

Garlic Powder

1 tablespoon


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

4.5 ounce

Lo Mein Noodles

(Contains Wheat)

1 unit


1 unit

Green Bell Pepper

1 unit

Red Onion

2 unit


4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

1 teaspoon


1 unit


1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories690 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate82 g
Sugar26 g
Dietary Fiber7 g
Protein38 g
Cholesterol70 mg
Sodium2250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Medium Bowl
Large Pan
Small Bowl


Start Prep

• 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.

Cook Noodles

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

Finish Prep

• 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.

Cook Steak

• 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.

Make Lo Mein

• 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°.