Beef Lo Mein Recipe

 There’s something irresistibly satisfying about twirling tender noodles coated in a savory, slightly sweet sauce, studded with juicy strips of beef and colorful vegetables. This Beef Lo Mein brings the beloved Chinese takeout favorite right into your own kitchen, and the best part is it tastes even better than what you’d get from a restaurant. Lo mein, which translates to tossed noodles, is all about that perfect combination of chewy noodles, flavorful protein, crisp vegetables, and a glossy sauce that coats every strand. This recipe comes together in less than 30 minutes, making it faster than ordering delivery and infinitely more rewarding. Whether you’re craving comfort food on a busy weeknight or want to impress dinner guests with your cooking skills, this Beef Lo Mein delivers restaurant-quality results with simple ingredients you can find at any grocery store.

Serving Quantity: 4 servings

Cooking Time: 25 minutes (plus 15 minutes prep and marinating time)

Nutrition Information (per serving):

1. Calories: 520
2. Protein: 32g
3. Fat: 18g
4. Carbohydrates: 56g
5. Fiber: 4g
6. Sugar: 8g
7. Sodium: 980mg

1. Gather Your Ingredients

For the beef marinade:

1. One pound flank steak or sirloin, thinly sliced against the grain
2. Two tablespoons soy sauce
3. One tablespoon cornstarch
4. One tablespoon vegetable oil
5. One teaspoon sesame oil

For the lo mein sauce:

1. Quarter cup soy sauce
2. Two tablespoons oyster sauce
3. One tablespoon hoisin sauce
4. One tablespoon brown sugar
5. One tablespoon rice vinegar
6. One teaspoon sesame oil
7. Half teaspoon ground ginger
8. Quarter teaspoon black pepper

For the noodles and vegetables:

1. Twelve ounces lo mein noodles or dried spaghetti
2. Three tablespoons vegetable oil, divided
3. Four garlic cloves, minced
4. One tablespoon fresh ginger, minced
5. One red bell pepper, thinly sliced
6. One cup snap peas or snow peas
7. Two medium carrots, julienned or thinly sliced
8. Three green onions, cut into 2-inch pieces
9. Two cups napa cabbage or regular cabbage, shredded

For garnish:

1. Two tablespoons sesame seeds, toasted
2. Two green onions, thinly sliced
3. Red pepper flakes (optional)

2. Marinate the Beef

Place the thinly sliced beef in a medium bowl. The key to tender beef is slicing it against the grain into strips about one-quarter inch thick. Add two tablespoons of soy sauce, one tablespoon of cornstarch, one tablespoon of vegetable oil, and one teaspoon of sesame oil to the beef. Mix everything together with your hands or a spoon, making sure every piece of beef is well coated. The cornstarch helps tenderize the meat and creates a light coating that will give you a nice sear. Let the beef marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator if you have time. The longer it marinates, the more flavorful it becomes.

3. Prepare the Sauce

In a small bowl, whisk together quarter cup of soy sauce, two tablespoons of oyster sauce, one tablespoon of hoisin sauce, one tablespoon of brown sugar, one tablespoon of rice vinegar, one teaspoon of sesame oil, half a teaspoon of ground ginger, and quarter teaspoon of black pepper. Stir until the sugar is completely dissolved and the sauce is smooth. This sauce is what gives lo mein its signature flavor, with that perfect balance of salty, sweet, and umami. Taste it and adjust if needed, adding more soy sauce for saltiness or more sugar for sweetness. Set the sauce aside until you’re ready to use it.

4. Cook the Noodles

Bring a large pot of water to a boil over high heat. Add the lo mein noodles and cook according to package directions, usually about 4 to 6 minutes, until they’re just tender but still have a slight chew. If you’re using dried spaghetti as a substitute, cook it for about 8 to 10 minutes until al dente. Fresh lo mein noodles cook much faster, usually in just 2 to 3 minutes. Drain the noodles in a colander and rinse them briefly under cold water to stop the cooking process. Toss them with one tablespoon of vegetable oil to prevent sticking and set them aside.

5. Cook the Beef

Heat a large wok or deep skillet over high heat until it’s very hot and almost smoking. Add one tablespoon of vegetable oil and swirl it around to coat the pan. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Let the beef sear without moving it for about 1 to 2 minutes until it develops a nice brown crust on the bottom. Flip the pieces and cook for another 1 to 2 minutes until the beef is just cooked through but still tender and juicy. Don’t overcook it or the beef will become tough and chewy. Transfer the cooked beef to a plate and set it aside.

6. Stir-Fry the Vegetables

In the same wok, add another tablespoon of vegetable oil over high heat. Add the minced garlic and ginger, stirring constantly for about 20 to 30 seconds until fragrant but not burned. Immediately add the sliced red bell pepper, snap peas, and julienned carrots. Stir-fry for 2 to 3 minutes, tossing the vegetables constantly with a spatula or wooden spoon. The vegetables should become crisp-tender, meaning they’re cooked but still have a nice crunch. Add the shredded cabbage and green onion pieces, stir-frying for another 1 to 2 minutes until the cabbage wilts slightly but maintains some texture.

7. Combine Everything

Add the cooked noodles to the wok with the vegetables and toss everything together using tongs or two spatulas. Pour the prepared lo mein sauce over the noodles and vegetables, tossing continuously for about 1 to 2 minutes to ensure every strand of noodle is coated with sauce. The sauce should cling to the noodles and create a glossy coating. Add the cooked beef back to the wok along with any juices that have accumulated on the plate. Toss everything together for another minute until the beef is heated through and evenly distributed throughout the noodles.

8. Serve and Garnish

Transfer the beef lo mein to a large serving platter or divide it among four individual plates or bowls. Sprinkle the toasted sesame seeds over the top for a nutty flavor and nice crunch. Garnish with thinly sliced green onions and red pepper flakes if you like a bit of heat. Serve immediately while the noodles are hot and the vegetables are still crisp. Lo mein is best enjoyed fresh, as the noodles can absorb too much sauce and become mushy if they sit too long.

Tips for Perfect Results

1. Slice the beef as thin as possible for the most tender results. Partially freezing the meat for 30 minutes before slicing makes it much easier to cut thin, even pieces.
2. Always slice beef against the grain, which means cutting perpendicular to the direction of the muscle fibers. This shortens the fibers and makes the meat more tender.
3. Use a wok if you have one, as the high, sloped sides make tossing ingredients easier and the shape concentrates heat for proper stir-frying.
4. Have all your ingredients prepped and ready before you start cooking. Stir-frying happens very quickly, and you won’t have time to chop vegetables once you begin.
5. Cook over high heat throughout the entire process. High heat is essential for proper stir-frying and prevents the vegetables from steaming instead of searing.
6. Don’t overcrowd the pan when cooking the beef. If you add too much at once, it will steam rather than sear and won’t develop that delicious caramelized crust.
7. Fresh lo mein noodles from the refrigerated section of Asian grocery stores work best, but dried Chinese egg noodles or even spaghetti make perfectly acceptable substitutes.
8. Customize the vegetables based on what you have available. Broccoli, mushrooms, baby corn, or bok choy all work wonderfully in lo mein.
9. For extra flavor, add a teaspoon of Chinese five-spice powder or a splash of Shaoxing wine to the sauce.
10. Leftover lo mein can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or broth to refresh the noodles, as microwaving can make them gummy.