Beef Lo Mein Recipe – Quick, Flavorful, and Weeknight-Friendly
Beef lo mein hits all the right notes: tender noodles, savory beef, crisp veggies, and a glossy, slurp-worthy sauce. It’s a takeout favorite you can absolutely make at home with just a skillet and a few pantry staples. The best part is how fast it comes together—most of the time is spent on prep, not cooking.
If you love big flavor without a lot of fuss, this is your kind of recipe. It’s flexible, budget-friendly, and perfect for busy evenings or an easy weekend meal.
Why This Recipe Works
- Fast cooking, high flavor: Thinly sliced beef and quick-cooking noodles mean dinner in under 30 minutes with restaurant-level results.
- Balanced sauce: A mix of soy sauce, oyster sauce, and a touch of sugar delivers that classic lo mein depth—savory, slightly sweet, and umami-rich.
- Great texture: Stir-frying keeps the vegetables crisp-tender while the noodles stay bouncy, not soggy.
- Flexible and forgiving: Swap veggies, adjust heat, and use the noodles you have. The method stays the same and still tastes great.
Ingredients
- 8–10 oz lo mein noodles (fresh or dried; spaghetti or ramen can substitute in a pinch)
- 12 oz flank steak or sirloin, thinly sliced against the grain
- 2 tbsp neutral oil (canola, peanut, or vegetable), divided
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 cups shredded green cabbage (or baby bok choy)
- 1 cup snow peas or snap peas, trimmed
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3–4 green onions, sliced (whites and greens separated)
Beef Marinade:
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tsp Shaoxing wine or dry sherry (optional)
- 1/4 tsp white pepper (optional)
Lo Mein Sauce:
- 3 tbsp low-sodium soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp dark soy sauce (for color and depth; optional but recommended)
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tsp sugar or honey
- 1/3 cup low-sodium beef or chicken broth (or water)
- 1 tsp cornstarch (to lightly thicken)
- 1 tsp sesame oil
How to Make It
- Prep the beef: Slice the beef thinly against the grain.
Toss with the marinade ingredients until evenly coated. Let it sit for 10–15 minutes while you prep everything else.
- Make the sauce: In a small bowl, whisk together all sauce ingredients until smooth. Taste and adjust salt or sweetness as needed.
- Cook the noodles: Boil according to package directions until just al dente.
Drain, rinse briefly under cool water to stop cooking, and toss with a drizzle of oil to prevent sticking.
- Heat the pan: Set a large skillet or wok over high heat. Add 1 tbsp oil until shimmering.
- Sear the beef: Spread the beef in a single layer. Let it sear undisturbed for 45–60 seconds, then stir-fry until just browned but still slightly pink.
Remove to a plate.
- Stir-fry the aromatics: Add the remaining 1 tbsp oil. Add garlic, ginger, and the white parts of the green onions. Stir for 20–30 seconds until fragrant.
- Cook the vegetables: Add carrots, bell pepper, cabbage, and snow peas.
Stir-fry 2–3 minutes until crisp-tender. Don’t overcook; they should keep some bite.
- Combine noodles and beef: Return the beef and any juices to the pan. Add the noodles.
Pour in the sauce.
- Toss to coat: Use tongs to toss everything over medium-high heat for 1–2 minutes until the noodles are evenly coated and glossy, and the sauce slightly thickens.
- Finish and serve: Turn off the heat. Stir in the green onion tops. Taste and adjust with a splash of soy sauce or a pinch of sugar.
Serve hot.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days. Cool completely before sealing.
- Reheating: Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave in 30–45 second bursts, stirring in between.
- Freezer: Not ideal, as noodles can turn mushy.
If you must freeze, portion and freeze up to 1 month. Thaw overnight in the fridge and reheat gently.
Health Benefits
- Lean protein: Flank steak offers iron, zinc, and B vitamins. Thin slices keep portions reasonable without losing satisfaction.
- Veggie-packed: Cabbage, peppers, carrots, and peas bring fiber, vitamin C, vitamin A, and antioxidants.
- Better control: Making it at home lets you manage sodium, oil, and added sugar compared to takeout.
- Balanced plate: Carbs from noodles, protein from beef, and a mix of vegetables make a well-rounded meal.
Swap in whole wheat spaghetti for extra fiber.
Pitfalls to Watch Out For
- Overcooked noodles: Cook just to al dente. They’ll finish in the pan and soak up sauce without turning soft.
- Crowded pan: If your pan is small, stir-fry beef in batches to keep it searing instead of steaming.
- Skipping marinade: Even 10 minutes helps the beef brown better and stay tender.
- Watery sauce: Measure cornstarch, bring the sauce to a quick simmer while tossing, and don’t overload the pan with moisture-heavy veggies.
- Low heat: High heat is key for that light char and wok-kissed flavor. Preheat your pan well.
Alternatives
- Protein swaps: Use chicken thigh, pork tenderloin, shrimp, or firm tofu.
For tofu, press and pan-sear until golden before adding.
- Noodle options: Fresh lo mein or yakisoba are great. Dried lo mein, ramen (discard the seasoning packet), or spaghetti works in a pinch.
- Sauce tweaks: Add chili crisp or sriracha for heat. Swap hoisin for a touch of brown sugar if needed.
Use mushroom stir-fry sauce to keep it richer without more salt.
- Veggie variations: Try broccoli florets, mushrooms, baby corn, bean sprouts, or spinach. Use what you have and keep the total volume similar.
- Gluten-free: Choose gluten-free tamari, GF oyster sauce, and rice noodles or GF spaghetti.
FAQ
What’s the difference between lo mein and chow mein?
Lo mein uses softer, stir-fried noodles tossed in sauce, while chow mein is typically crisper, with noodles pan-fried until slightly crunchy. The flavors can overlap, but the textures are different.
Can I make this without oyster sauce?
Yes.
Use more soy sauce plus a bit of hoisin and a splash of mushroom or vegetarian stir-fry sauce for depth. The flavor won’t be identical, but it will still be delicious.
How do I keep the beef tender?
Slice against the grain as thinly as possible, marinate with a little cornstarch and soy, and cook quickly over high heat. Avoid overcooking—pull it once it’s just browned.
Which cut of beef works best?
Flank steak, sirloin, or skirt steak all work well.
They have good flavor and stay tender when sliced thin and cooked hot and fast.
Can I make this ahead?
You can prep and slice everything and mix the sauce up to a day ahead. Cook fresh for the best texture. Leftovers reheat well, but freshly cooked noodles are best.
Do I need a wok?
A wok is great for high heat and tossing, but a large, heavy skillet works fine.
Preheat thoroughly and avoid overcrowding.
How spicy is this recipe?
As written, it’s mild. Add red pepper flakes, chili oil, or sliced fresh chilies to taste if you want heat.
What if my noodles clump?
Rinse briefly after boiling and toss with a little oil. If they still clump in the pan, add a splash of broth and gently loosen with tongs.
Can I reduce the sodium?
Use low-sodium soy sauce and broth, and avoid adding extra salt.
Taste at the end and adjust gradually.
How can I make it vegetarian?
Swap the beef for crispy tofu or tempeh and use vegetarian oyster sauce or more soy with a dash of mushroom sauce. It keeps the same savory profile.
Final Thoughts
This beef lo mein recipe is all about speed, flexibility, and big, satisfying flavor. With a simple marinade, a balanced sauce, and a hot pan, you’ll get tender beef, vibrant veggies, and glossy noodles that taste like your favorite takeout—only fresher.
Keep the core method, swap in whatever you’ve got, and make it your own. Once you try it, it will earn a regular spot in your weeknight rotation.
Ingredients
Method
- Prep the beef: Slice the beef thinly against the grain. Toss with the marinade ingredients until evenly coated. Let it sit for 10–15 minutes while you prep everything else.
- Make the sauce: In a small bowl, whisk together all sauce ingredients until smooth. Taste and adjust salt or sweetness as needed.
- Cook the noodles: Boil according to package directions until just al dente. Drain, rinse briefly under cool water to stop cooking, and toss with a drizzle of oil to prevent sticking.
- Heat the pan: Set a large skillet or wok over high heat. Add 1 tbsp oil until shimmering.
- Sear the beef: Spread the beef in a single layer. Let it sear undisturbed for 45–60 seconds, then stir-fry until just browned but still slightly pink. Remove to a plate.
- Stir-fry the aromatics: Add the remaining 1 tbsp oil. Add garlic, ginger, and the white parts of the green onions. Stir for 20–30 seconds until fragrant.
- Cook the vegetables: Add carrots, bell pepper, cabbage, and snow peas. Stir-fry 2–3 minutes until crisp-tender. Don’t overcook; they should keep some bite.
- Combine noodles and beef: Return the beef and any juices to the pan. Add the noodles. Pour in the sauce.
- Toss to coat: Use tongs to toss everything over medium-high heat for 1–2 minutes until the noodles are evenly coated and glossy, and the sauce slightly thickens.
- Finish and serve: Turn off the heat. Stir in the green onion tops. Taste and adjust with a splash of soy sauce or a pinch of sugar. Serve hot.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
