---
title: Chinese-Style Rib-Eye & Bell Pepper Lo Mein
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chinese-style-rib-eye-and-bell-pepper-lo-mein-69b459555369cbcaefd18f96
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Wheat, Soy, Sesame]
tags: [Easy Cleanup, One Pot, Chinese-Style, Stir-Fry, Weeknight Dinner]
rating: 4.0
rating_count: 421
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Umami-packed soy and Sriracha sauce pairs perfectly with seared steak
  - theme: Ease of prep
    text: Quick 30-minute meal that eliminates the need for takeout
image: "https://images.recipes.furrysalamander.com/chinese-style-rib-eye-bell-pepper-lo-mein.avif"
---
Bring a #medium pot{} of water to a boil and season generously with @salt{}.

Once boiling, add @lo mein noodles{8%oz} and cook, stirring occasionally, until al dente ~{6%minutes}. Drain using a #strainer{} and set aside.

While noodles cook, wash and dry produce. Core, deseed, and thinly slice @green bell pepper{1%unit} and @tomato{1%unit}. Thinly slice @red onion{1%unit}. Trim roots and separate @scallions{4%units} into whites and greens; thinly slice both.

In a #small bowl{}, combine @cornstarch{1%tbsp}, @garlic powder{½%tsp}, and @black pepper{¼%tsp}. Pat @grass-fed rib-eye steak{12%oz} dry with a #paper towel{} and season with the cornstarch mixture. Heat 1 tbsp @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add steak and cook, stirring occasionally, until a crust forms ~{5%minutes}. Turn off heat, transfer steak to a plate, and wipe out pan.

Heat 1 tbsp cooking oil in the pan over medium heat. Add tomato, bell pepper, onion, and scallion whites; cook, stirring occasionally, until browned and tender ~{5%minutes}.

In a #medium bowl{}, whisk together @chicken stock concentrate{1%unit}, @soy sauce{2%tbsp}, @sweet soy glaze{3%tbsp}, @ketchup{2%tbsp}, and @sriracha{1%tsp} until smooth. Return noodles, steak, and veggies to the pan; pour over sauce and toss to coat. Divide lo mein between plates, top with scallion greens, and serve.