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Beef Lo Mein Recipe - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)
  • 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)
  • 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

Method
 

  1. 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.
  2. Make the sauce: In a small bowl, whisk together all sauce ingredients until smooth. Taste and adjust salt or sweetness as needed.
  3. 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.
  4. Heat the pan: Set a large skillet or wok over high heat. Add 1 tbsp oil until shimmering.
  5. 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.
  6. 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.
  7. 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.
  8. Combine noodles and beef: Return the beef and any juices to the pan. Add the noodles. Pour in the sauce.
  9. 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.
  10. 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.