Beef & Spinach Lo Mein Recipe
Beef & Spinach Lo Mein Recipe photo by Taste of Home
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Beef & Spinach Lo Mein Recipe

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4.5 41 45
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If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound beef top round steak, thinly sliced
  • 6 ounces uncooked spaghetti
  • 4 teaspoons canola oil, divided
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 green onions, sliced
  • 1 package (10 ounces) fresh spinach, coarsely chopped
  • 1 red chili pepper, seeded and thinly sliced

Nutritional Facts

1-1/3 cups: 363 calories, 10g fat (2g saturated fat), 51mg cholesterol, 652mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 28g protein Diabetic Exchanges: 1 starch, 3 lean meat, 2 vegetable, 1 fat.


  1. In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.
  2. Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.
  3. Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.
  4. Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef & Spinach Lo Mein in Country Woman April/May 2009, p36

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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schamberlain User ID: 8299832 253259
Reviewed Aug. 27, 2016

"Amazing flavors will definitely add to my rotation"

leolion User ID: 323787 253230
Reviewed Aug. 27, 2016


mlrjl User ID: 8914959 252797
Reviewed Aug. 16, 2016

"Love, love, love this recipe. Tried it tonight and the whole family loved is!"

Summersh User ID: 6640270 250410
Reviewed Jul. 13, 2016


sam.12345 User ID: 8874415 248952
Reviewed Jun. 2, 2016

"Love the freshness in recipe."

wgalgano User ID: 8667998 247178
Reviewed Apr. 16, 2016

"great flavors"

cindiak User ID: 221828 247134
Reviewed Apr. 15, 2016

"I love stir fry because it is so simple to make. The flavors were spot-on. I will definitely make it again."

hesmith31 User ID: 7598952 246786
Reviewed Apr. 8, 2016

"I love this recipe! Ton of flavor! Will make again and again!"

mfrances User ID: 4363889 245154
Reviewed Mar. 9, 2016

"This was good!!! The only ingredient I didn't use was the chili pepper. All the family enjoyed it...would make it again!"

robbrd User ID: 1292786 245140
Reviewed Mar. 8, 2016

"I basically followed the recipe but doubled the sauce ingredients and used a pound of spaghetti. For our family, 1 lb. of meat is enough so I didn't double it, even though I added spaghetti to stretch the meal to feed our family. The kids would have squawked if I doubled the spinach. I added 1/2t of chili garlic sauce to the first 6 ingredients, which kicked it up a notch but it wasn't too spicy for the kids. What leftovers we had the kids ate for an after school snack."

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