Spicy Beef Lo Mein

Spicy Beef Lo Mein

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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.

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.


  • 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.

Crispy Honey Garlic Tofu

Crispy tofu in a spicy honey garlic sauce served over a bed of snap peas.
Course Main Course, Side Dish



  • 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


  • 2 tbsp Olive Oil
  • ½ block Extra Firm Tofu cubed



  • 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.


  • Cut tofu into cubes so that they are about about 1inch by 1inch.
  • In a medium non-stick frying pan or skillet, heat 2tbsp of olive oil over high heat. Once hot, add tofu.
  • Cook tofu for about 10 minutes turning the tofu every couple minutes until all sides are brown and crispy.
  • Once done, remove from heat and toss in sauce. Serve over a bed of snap peas or white rice, top with sesame seeds and enjoy!
  • 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!

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