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Instant Pot Beef Lo Mein Recipe

Name: Instant Pot Beef Lo Mein
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6
Ingredients: 1 16oz package of Pancit Canton Flour Stick Noodles (I STRONGLY recommend you use these or something very similar as they are the most Lo Mein-like consistency and you can buy in many Asian markets or in the link. If you totally can’t find these, any other Asian noodle will do – or even spaghetti if you can’t find anything else); 1 lb of flank steak, cut against the grain and into bit sized pieces; 1 tbsp of vegetable oil; 1 tbsp of sesame oil (plus more for drizzling over the noodles); 1 bunch of scallions, chopped largely; 1 tbsp of crushed garlic; ½ tbsp of minced ginger; ¼ cup of beef broth (1/4 tsp of Beef Better Than Bouillon + ¼ cup of water); 1 tbsp of Shaoxing wine (or Chinese rice wine); 3 tbsp of low-sodium soy sauce; 1 tbsp of oyster sauce; 1 tbsp of red chile paste (this isn’t spicy); 8oz of sliced mushrooms (I used shiitake, but you can use any kind really); A generous handful of snow peas; 1 14oz bag of coleslaw mix (no mayo – just the shredded cabbage and carrots); 2 tbsp of pad thai sauce; 2 tbsp of hoison sauce

Pressure Luck Cooking

Lo Mein is the spaghetti of the Chinese world and it's even better when it's made with such ease right in the Instant Pot!

Ingredients

1 16oz package of Pancit Canton Flour Stick Noodles (I STRONGLY recommend you use these or something very similar as they are the most Lo Mein-like consistency and you can buy in many Asian markets or in the link. If you totally can’t find these, any other Asian noodle will do – or even spaghetti if you can’t find anything else)

1 lb of flank steak, cut against the grain and into bit sized pieces

1 tbsp of vegetable oil

1 tbsp of sesame oil (plus more for drizzling over the noodles)

1 bunch of scallions, chopped largely

1 tbsp of crushed garlic

½ tbsp of minced ginger

¼ cup of beef broth (1/4 tsp of Beef Better Than Bouillon + ¼ cup of water)

1 tbsp of Shaoxing wine (or Chinese rice wine)

3 tbsp of low-sodium soy sauce

1 tbsp of oyster sauce

1 tbsp of red chile paste (this isn’t spicy)

8oz of sliced mushrooms (I used shiitake, but you can use any kind really)

A generous handful of snow peas

1 14oz bag of coleslaw mix (no mayo – just the shredded cabbage and carrots)

2 tbsp of pad thai sauce

2 tbsp of hoison sauce

Method

Add the vegetable and sesame oil to the Instant Pot then hit “Sauté” and “Adjust” so it’s on the “More” setting. Once the display reads “Hot” add the flank steak and stir for about 2 minutes until it’s browned on all sides. Add the garlic and ginger and stir for another minute

Add in the beef broth, Shaoxing wine, soy sauce, oyster sauce, red chile paste, scallions, mushrooms, snow peas and coleslaw mix. Stir up very well

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 4 minutes. When done, perform a quick release

While our Instant Pot is cooking, take a large pot of water and bring to a boil on your stove. Add the pancit canton noodles (probably in 2 batches as it’s a lot of noodles) and cook FOR ONE MINUTE ONLY! These are very delicate noodles and cook super quick so that is why I don’t think they should go in the pot while cooking the meat, veggies and sauce! When done, strain

Remove the lid from the Instant Pot and then add the noodles and then drizzle some additional sesame oil. Mix the noodles well with the meat, veggies and sauce in the pot and then transfer to a large serving bowl

Once in the serving bowl, add in the pad thai sauce and hoison sauce and toss and then serve!

Enjoy!

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