Beef Lo Mein with Pak Choi
Inspired by techniques from Serious Eats and America's Test Kitchen.
This version follows the classic chicken lo mein method but uses velveted flank steak and onion instead of chicken, shiitake and carrot, with water in place of stock in the sauce.
Always check the labels of the products you use.
Method
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Why this label?
32.6 g protein for 553 kcal = 5.9 g per 100 kcal, so protein gives about 24% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 1.4 g saturated fat per 100 g, 6.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 273 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot (at least 4 litres)
- colander
- wok (35 cm) or large non-stick frying pan (30 cm)
- wok spatula or tongs
- small bowls for the prepared ingredients
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 553 kcal |
| Protein | 32.6 g |
| Carbohydrate | 65.1 g |
| of which sugars | 3.6 g |
| of which free sugars | 1 g |
| Fat | 17.9 g |
| of which saturates | 3.8 g |
| Fibre | 1.9 g |
| Salt | 2.34 g |
Protein per 100 kcal
5.9 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
