A few years ago I went to Echo in Palm Beach, a restaurant that just blew me away with their food. I tried A LOT that night but the one thing that stuck out to me was their Lo Mein noodles because of how spicy they were. After that night I started experimenting with Asian influenced food, which lead me to making my Garlic Honey Siracha Sauce. This sauce is a perfect sauce to go over chicken, noodles, beef, veggies and tofu.
The Sauce
The Garlic Honey Siracha Sauce is a sweet and spicy sauce that I use in almost all of my Asian dishes. It is a concentrated sauce that combines soy sauce, honey, garlic, siracha and water. If you don’t like the heat, you can still make this sauce by skipping the siracha sauce and adding more honey. This will create a sweet garlic sauce.
Heat 2 tbsp. olive oil in a small pan over medium heat. 
Add 2-3 large garlic cloves or 4-5 small ones. Minced or pressed. 
In a separate sauce pan, add 1/4 cup low sodium soy sauce. 
Add 1/8 cup honey or 1/4 cup honey for a more sweet sauce. 
Add 2 tbsp siracha sauce. If you don’t like spice, skip this step or add just a teaspoon. 
Move sauce pan to stove top and heat on medium-high heat. Add fragrant garlic oil and bring to a boil until thickened. Stirring frequently.
The Noodles
You can find lo mein noodles at most grocery stores in the international isle or the pasta isle. I tend to use KA-ME Wide LoMein Noodles.
Recommendations:
- Cook Time – You will want to pay special attention to the cook time of these noodles because they cook much faster than your traditional pasta. Once the water is boiling, they only take about 4 minutes to cook fully.
- Stir – These noodles will stick together very easily so I recommend that you add half of the batch first, stir and then add the remaining noodles. You will also want to continue to stir them while they cook to prevent them from sticking together.
The Veggies
The key to the veggies is cooking them on high heat before you combine all the ingredients. You want the edges of the veggies to be slightly crisp but retain the crunchiness of the vegetable. In order to do that, you need to turn up the heat and reduce cooking time. In a large skillet or frying pan, a wok will do as well, heat the oil up first so it is scorching hot. Then you throw in the veggies. If you have a lot of veggies I also recommend doing them in two batches to prevent them from becoming soggy.
Spicy Beef Lo Mein
Wide lo mein noodles with beef and packed full of veggies.
Sauce
- ¼ cup Low Sodium Soy Sauce
- ⅛-¼ cup Honey
- 4-5 Small Garlic Cloves
- 2 tbsp Siracha
- 2 tbsp Olive Oil
- ¼ cup Water
Lo Mein Veggies
- ½ cup White Onion
- ½ cup Red Bell Pepper
- ¼ cup White or Bella Mushroom Caps (sliced)
- ½ cup Snap Peas
- ½ cup Broccoli
- 2 tbsp Sesame Oil
- 1 Carrot
- 1 8oz can Water Chestnuts
Lo Mein Beef
- 12 oz Skirt Steak
- 1 tbsp Olive Oil
Lo Mein Noodles
- 1 Pack KA-ME Wide Lo Mein Noodles
- 1 tbsp Olive Oil
Assembly
- 1 tbsp Olive Oil
- Sesame Seeds (optional )
Sauce
Heat 2 tbsp olive oil over medium heat and add minced or pressed garlic cloves. Stir until fragrant but do not burn garlic. 1-2 minutes.
In a small sauce pan, combine soy sauce, honey, siracha, water and hot garlic oil. Heat on medium-high heat and bring to a boil. Boil and stir consistently until sauce is bubbling and thickened. 5-8 minutes.
Once thickened, set aside.
Lo Mein Noodles
Bring a pot of water to a boil and place half the Lo Mein noodles in the pot, stir to break them up and then add the remaining noodles.
Cook for 4-5 minutes, stirring consistently to prevent sticking. One cooked al dente, drain and lightly drizzle about 1tbsp of olive oil to prevent sticking and set aside.
Lo Mein Beef
Cut the skirt steak into long strips that are about 1/4 inch thick.
In a large skillet or frying pan, add 1tbs olive oil over medium-high heat and add beef.
Add 1tbsp of the sauce and let cook until cooked through and then let simmer while you cook the veggies.
Veggies
Cut the onion and bell pepper julian style.
Slice mushrooms so that you have about 4-5 slices from each mushroom. Roughly chop the broccoli, cut the carrot into thin slices and drain the water chestnuts.
On high heat, add 2 tbsp sesame oil in a large skillet, wok or frying pan and add all veggies. Sauté until edges are lightly browned or burnt but the veggies are still semi firm and set aside.
Assembly
In a large non-stick frying pan or wok, heat 1tbsp of olive oil over high heat and add noodles.
Flip noodles every few seconds until some of them look crispy.
Add sautéed veggies, remaining sauce and beef with the juices.
Cook on high heat until all juices are soaked in the noodles or evaporated and then using tongs, continue to flip the noodles so that the noodles on the bottom do not burn. Do this for about 10 minutes and then divide into bowls, top with sesame seeds and enjoy!
thefoodiefloridian 