If you’ve ever craved a steaming bowl of restaurant-quality Beef Lo Mein but hesitated at the idea of ordering out, you’re in for a treat. This irresistible dish combines tender beef, springy noodles, and a medley of colorful vegetables, all tossed in a deeply savory sauce that clings to every bite. With just 30 minutes between you and dinner, Beef Lo Mein proves you can achieve takeout-level flavor right in your own kitchen, minus the wait or delivery fee!
Ingredients You’ll Need
The beauty of Beef Lo Mein lies in its simple, everyday ingredients, each chosen to play a delicious role. From the marinated beef to the rainbow of veggies and the umami-packed sauce, here’s what you’ll need and why each part deserves a spot in your bowl:
- Lo mein noodles or spaghetti (8 ounces): These bring the perfect chewy base, but spaghetti works in a pinch if lo mein isn’t handy.
- Flank steak (1 pound, thinly sliced against the grain): Ensures ultra-tender bites and soaks up tons of flavor during marinating.
- Soy sauce (2 tablespoons, for marinating): Helps season the beef and makes it wonderfully juicy.
- Cornstarch (1 tablespoon): Gives the beef a light coating for velvety texture once cooked.
- Vegetable oil (2 tablespoons): High heat-friendly, it keeps everything from sticking and gets a lovely sear on both beef and veggies.
- Garlic cloves (3, minced): Lends the signature aroma and earthy depth Beef Lo Mein is known for.
- Fresh ginger (1 tablespoon, minced): Brings bright zip that balances the richness of the sauce.
- Red bell pepper (1, thinly sliced): Adds crunch and a sweet pop of color with every forkful.
- Shredded carrots (1 cup): Offer subtle sweetness and vibrant orange hue.
- Snow peas or snap peas (1 cup): Supply crispness and a fresh, green contrast.
- Green onions (2, sliced): Finish the dish with gentle onion flavor and flecks of green.
- For the sauce:
- Low-sodium soy sauce (1/4 cup): The salty, savory backbone of the Lo Mein sauce.
- Oyster sauce (1 tablespoon): Adds a briny richness that’s hard to replicate.
- Hoisin sauce (1 tablespoon): Brings sweet, tangy depth to the sauce.
- Sesame oil (1 tablespoon): Delivers unmistakable, toasty fragrance.
- Sugar (1 teaspoon): Balances the salt and amps up the caramelization potential.
- Water (1 tablespoon): Loosens the sauce just enough to coat every noodle and veggie.
How to Make Beef Lo Mein
Step 1: Cook the Noodles
Begin by bringing a large pot of water to a rolling boil. Drop in your lo mein noodles or spaghetti and cook until just tender, following package directions. Be sure not to overcook—those noodles need a little bite! Drain and set aside, tossing with a splash of oil to keep from sticking.
Step 2: Marinate the Beef
While the noodles are cooking, place the thinly sliced flank steak in a bowl. Add 2 tablespoons soy sauce and the cornstarch, tossing to coat every piece. Let this marinate for 10 to 15 minutes. This quick soak infuses the beef with flavor and gently tenderizes it, setting up that classic Beef Lo Mein texture.
Step 3: Sear the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer; let it sizzle undisturbed for 2 to 3 minutes, until browned and just cooked through. Don’t overcrowd the pan—cook in batches if needed for those perfect caramelized edges. Transfer the beef to a plate and set aside.
Step 4: Stir-Fry the Vegetables
In the same skillet or wok, add the remaining tablespoon of oil. Toss in the garlic and ginger, letting them bloom for a few seconds before adding the bell pepper, carrots, and snow peas. Stir-fry everything briskly for 2 to 3 minutes so the veggies stay crisp-tender and beautifully bright.
Step 5: Make and Add the Sauce
In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and water. The result is a luscious, savory sauce that harmonizes all the flavors in your Beef Lo Mein.
Step 6: Toss It All Together
Return the seared beef and drained noodles to the skillet. Pour the sauce over, and toss everything with tongs until the noodles are glossy and evenly coated, and everything’s heated through. Finish by mixing in the green onions for a pop of color and savoriness. Serve your Beef Lo Mein piping hot, straight from the wok.
How to Serve Beef Lo Mein
Garnishes
A sprinkle of sliced green onions is classic for Beef Lo Mein and gives each bite a gentle bite of freshness. You can also add toasted sesame seeds for a little crunch or a drizzle of chili oil for a spicy finish. If you have fresh cilantro or thinly sliced red chilis on hand, both make bold, beautiful toppings that take your bowl over the top.
Side Dishes
Beef Lo Mein is a star on its own, but it pairs wonderfully with other Asian-inspired side dishes. Think light cucumber salad, steamed or roasted broccoli, or simple edamame for something green. Egg rolls or crispy spring rolls also add a fun, textural contrast, rounding out your homemade takeout feast.
Creative Ways to Present
For extra flair, serve Beef Lo Mein in deep noodle bowls, nestling a tangle of noodles atop the veggies and beef. If you’re hosting friends, try laying out toppings and letting everyone build their own bowl with extra herbs, sauces, or even a jammy soft-boiled egg. Little touches like chopsticks, takeout-style boxes, or tiny dipping bowls of chili crisp turn a weeknight dinner into a party.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Beef Lo Mein, let it cool completely before transferring to an airtight container. Stored in the refrigerator, it stays fresh for up to 3 days. This makes it a perfect candidate for next-day lunch or a head start on busy nights.
Freezing
For longer storage, you can freeze Beef Lo Mein. Portion leftovers into freezer-safe bags or containers, pressing out as much air as possible. Freeze for up to 2 months. Just remember, the texture of noodles and veggies may soften a bit after thawing, but the flavor remains spot on.
Reheating
Reheat Beef Lo Mein gently in a skillet or wok over medium heat, adding a splash of water to loosen the sauce if needed. You can also microwave individual portions, though a quick stir halfway through helps everything heat evenly. Be careful not to overheat so the beef stays tender and the veggies remain vibrant.
FAQs
Can I use a different cut of beef for Beef Lo Mein?
Absolutely! While flank steak is the classic choice for tenderness, sirloin or even skirt steak work nicely if sliced thin. The key is cutting against the grain and not overcooking for that signature melt-in-your-mouth texture.
I don’t have oyster sauce. What can I use instead?
If you’re out of oyster sauce, try using extra soy sauce with a splash of Worcestershire sauce for similar savoriness. Mushroom stir-fry sauce is a great vegetarian alternative too.
Are there gluten-free options for Beef Lo Mein?
Definitely! Use gluten-free tamari or coconut aminos in place of soy sauce, and swap in rice noodles or certified gluten-free spaghetti. Double-check your hoisin and oyster sauces for gluten as well.
Can I make Beef Lo Mein vegetarian?
You bet! Simply substitute the beef with firm tofu, seitan, or even extra vegetables like mushrooms and broccoli. The sauce is already veggie-friendly if you use a plant-based oyster sauce.
How can I make the Beef Lo Mein spicier?
For extra heat, toss in some chili garlic sauce or a pinch of red pepper flakes when stir-frying the veggies. A drizzle of sriracha or chili crisp when serving also gives every bite a spicy kick.
Final Thoughts
With its bold flavors, quick cooking time, and endless customization, Beef Lo Mein is the kind of dish you’ll find yourself making again and again. There’s something incredibly satisfying about twirling saucy noodles and enjoying all those colorful veggies with every bite. Give it a try—you might just skip the takeout menu for good!
Print
Beef Lo Mein Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for Beef Lo Mein that rivals your favorite Chinese takeout. Tender beef, crisp vegetables, and flavorful noodles tossed in a savory sauce.
Ingredients
Lo Mein:
- 8 ounces lo mein noodles or spaghetti
Beef:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce (for marinating)
- 1 tablespoon cornstarch
Vegetables:
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snow peas or snap peas
- 2 green onions, sliced
For the sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- Cook Noodles: Cook noodles according to package directions, drain, and set aside.
- Marinate Beef: Toss sliced beef with 2 tablespoons soy sauce and cornstarch. Let marinate for 10–15 minutes.
- Cook Beef: Heat 1 tablespoon of oil in a skillet or wok, sear the beef for 2–3 minutes until browned. Remove and set aside.
- Stir-Fry Vegetables: In the same pan, stir-fry garlic, ginger, bell pepper, carrots, and peas for 2–3 minutes.
- Prepare Sauce: Whisk together all sauce ingredients in a bowl.
- Combine Ingredients: Return beef to the pan, add noodles, pour in the sauce, and toss everything together until heated through.
- Finish and Serve: Stir in green onions and serve hot.
Notes
- You can substitute beef with chicken, shrimp, or tofu.
- Add more vegetables like broccoli or mushrooms for extra nutrition.
- Use fresh lo mein noodles for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying, Stovetop
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: About 2 cups
- Calories: 520
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 70 mg
