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Beef & Spinach Lo Mein

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


  • 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


  • 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.
  • 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.
  • 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.
  • Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/3 cups: 358 calories, 10g fat (2g saturated fat), 51mg cholesterol, 681mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1.500 starch, 1 fat.

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Average Rating:
  • smellymel75
    Jan 6, 2021

    Amazing. Definitely double or triple the sauce and we added a lot more veggies like broccoli zucchini summer squash shredded carrots a whole onion and baby corn. This is a keeper. Husband loved it. We’ll make this again soon.

  • squeakymouse
    Nov 13, 2020

    Devine! I quadrupled the sauce as we like saucy but it was too much for the amount of meat and veggies I had (1 lb. beef pieces, 1 red pepper--not hot, 6 oz. portabella mushrooms, 2 small sweet onions, fresh spinach, no water chestnuts on hand, 12 oz. spaghetti). Next time I'll only triple the sauce or add more meat or veggies and more hot pepper. I would also use angel hair pasta but didn't have any on hand last night. Served with sauteed green beans.

  • suejjj
    Sep 22, 2020

    We loved this! Did 1 1/2 the sauce as some reviewers recommended and added more pasta. Used mushrooms, green onions and baby bok choy stems for veggies, and subbed bok choy leaves for spinach. Only used a few drops of sesame oil (family preference). Doubt leftovers make it to morning! Thank you!

  • Debbie
    Sep 12, 2020

    This was a great dish. We used chopped broccoli, shredded carrots, mushroom, and yellow onion. The best thing about this is you can use any combination of meat and veggies to suit your taste or what you have on hand. It’s the sauce that makes it! The only change I would recommend is upping that to 1.5 times what the recipe calls for. Also, we used angel hair pasta and it was perfect. Everyone loved it and we will definitely be making this often. Thank you!

  • jzmndreams
    Jul 28, 2020

    I love this dish and make it regularly. Sometimes when I don't feel like going to the story I just use a bag of spinach and a container of fresh mushrooms, if I have any I shred carrots and throw that in too. It's perfect for when I want something easy to make.

  • Thomas
    Apr 28, 2020

    Awesome! I subbed the red chili pepper for a sweet red bell pepper for my toddler and it turned out great! Thank you for this recipe! We purchased this through the buy ingredients button as a test and I couldn't have asked for a better experience.. the things you can do in 2020!

  • ellimaye1
    Apr 8, 2020

    A keeper! I've made this twice without any leftovers. To make it go further, I used 12 oz of noodles, 1.5 the sauce, and add extra veggies (sweet red pepper and celery). Baby bok choy would be yummy too!

  • mollie
    Dec 12, 2019

    This was so good! My husband and I loved this. Def will be making this again.

  • sweetleilani
    Nov 28, 2019

    Next time I'll add Lo Mein Noodles

  • Stephanie
    Jun 17, 2019

    We loved this recipe! Followed the recipe and it is amazing.