Printer Friendly

3-4 serv.

20 min.


Cashew Peppered Beef Lo Mein

By: CJ Frazier


  • 1 tbsp minced Garlic
  • 1 tbsp minced Ginger
  • Green, and Red Bell Peppers
  • Green Onion
  • 1 tsp Sesame oil
  • 1/4 Cup Rice Vinegar
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Chicken broth
  • 1 tbsp Sriracha
  • 2 tbsp Sugar
  • 1 tbsp Corn starch
  • 2 bags of Chow Mein Egg Noodles (pre cooked)
  • Crispy Chow Mein Noodles
  • Salted Cashews
  • Thin Sliced Ribeye Beef


  1. Pre heat your Blackstone Griddle to high heat
  2. In mixing bowl add your sauce ingredients and mix. 1/4 Cup Chicken stock, 1/4 Cup Rice Vinegar, 1 tbsp Sriracha, 1/4 Soy Sauce, 2-3 tbs Ponzu, 1 tsp Sesame Oil, 1 tbsp Minced Garlic, 1 tbsp Minced Ginger, 1 tbsp Corn Starch, 2 tbsp Sugar. Once you’ve mixed up all your sauce ingredients, set this aside.
  3. Let’s chop up our Red and Green Bell Peppers. Be sure to remove the pith and seeds. You can chop these up whatever size you like, but I recommend a large chop.
  4. The griddle should smoking hot at this point so it’s time to cook our thin sliced Ribeye. Now you can buy your steak sliced, or you can slice it your self. If you do slice it yourself I recommend putting the ribeye in the freezer for about 20 minutes. This will firm up the beef making it easier to slice. Also, don’t trim off the fat, that’s going to be great flavor you don’t want to miss out on. Add 1-2 tbs of Olive Oil to your griddle top and place your steak in the oil. Toss the steak around to coat it in the olive oil. We want to get a quick sear, but don’t want to cook the steak so long to overcook it.