This Beef Lo Mein is a flavorful stir-fry featuring tender beef and soft noodles in a savory sauce. It’s one of my family’s favorite Chinese dishes at home, always a hit at the dinner table.

I love Lo Mein dishes, and I’ve already shared recipes for Chicken Lo Mein and an Easy 15-minute Lo Mein. Today, I’m excited to share the beef version, which I make from time to time, especially before movie nights. It’s incredibly delicious with some crispy egg rolls as an appetizer, creating a truly satisfying meal.

This Beef Lo Mein Recipe is packed with flavor, featuring tender beef, soft noodles, and fresh vegetables stir-fried in a savory sauce. It’s an easy and tasty option, perfect for a quick weeknight dinner or a fun movie night at home. Simple to make and full of deliciousness, it’s sure to become a favorite in your home too.

What is Beef Lo Mein?

Beef Lo Mein is a popular Chinese dish featuring tender strips of beef stir-fried with noodles and a medley of vegetables in a savory sauce. The term “Lo Mein” translates to “stirred noodles,” referring to the cooking method where the noodles are tossed with various ingredients and seasonings.

Typically, Lo Mein is made with egg noodles that are boiled until soft and then stir-fried with beef, such as sirloin or flank steak, alongside vegetables like bell peppers, carrots, and snap peas. The dish is often seasoned with soy sauce, oyster sauce, and hoisin sauce, creating a rich, umami flavor that makes Beef Lo Mein a beloved choice for a quick and satisfying meal.

Ingredients

For the Beef:

• 1 pound (450g) beef sirloin or flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (for marinating)

For the Lo Mein:

• 8 ounces (225g) Lo Mein noodles (or spaghetti as a substitute)
• 2 tablespoons vegetable oil (for cooking)
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup snap peas or snow peas
• 4 green onions, cut into 2-inch pieces

For the Sauce:

• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/4 cup beef broth or water

How to make Beef Lo Mein

Step 1:

Combine the thinly sliced beef with soy sauce, cornstarch, and vegetable oil in a bowl. Mix well to coat the meat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.

Step 2:

Boil the Lo Mein noodles according to the package instructions. Drain them, rinse with cold water, and set aside.

Step 3:

Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and beef broth in a small bowl. Set aside.

Step 4:

Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated beef. Stir-fry for 2-3 minutes until the beef is browned and cooked through. Remove the beef from the wok and set aside.

Step 5:

In the same wok, add another tablespoon of oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add the bell pepper, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 6:

Return the cooked beef to the wok. Add the cooked noodles and pour in the prepared sauce. Toss everything together for 2-3 minutes until the noodles are heated through and well coated with the sauce.

Step 7:

Sprinkle the sliced green onions over the Lo Mein and give it one final toss. Serve immediately while hot.

Additional tips

• Use Fresh Noodles if Possible: Fresh Lo Mein noodles have a more authentic texture and flavor. If you can find them in an Asian market, they’re worth the extra effort. Just be sure to cook them according to the package instructions, as they often require less cooking time than dried noodles.

• Slice Beef Against the Grain: When slicing your beef, make sure to cut against the grain. This will result in more tender pieces of beef that are easier to chew. If you’re unsure, look for the lines of muscle fiber running through the meat and slice perpendicular to them.

• Don’t Overcook the Noodles: Al dente is key! Overcooked noodles can become mushy and lose their bounce. Drain them while they’re still firm, as they will continue to cook slightly when mixed with the stir-fry.

• Keep the Wok Hot: A hot wok is crucial for getting that perfect sear on the beef and for stir-frying the vegetables quickly. If your wok cools down, the ingredients might steam instead of stir-frying, which can lead to soggy vegetables and tough beef.

• Add a Touch of Heat: If you enjoy a bit of spice, add some red pepper flakes or a dash of chili oil to your sauce. This will give your Beef Lo Mein a slight kick that complements the savory flavors.

What to serve with Beef Lo Mein

I like to serve Beef Lo Mein with crispy egg rolls and a side of hot and sour soup if you want to create a well-rounded, satisfying meal. The crunchy texture of the egg rolls complements the soft noodles perfectly, while the tangy soup adds a nice contrast to the rich flavors of the Lo Mein. If you’re looking to add a fresh element, try a light Chinese cucumber salad that provides a cool, crisp bite, balancing out the warm, savory main dish.

Also, steamed dumplings are perfect if you want something hearty yet not too heavy. Their soft, chewy texture pairs wonderfully with the Lo Mein, offering a comforting addition to the meal. For a fun twist, Crab Rangoon adds a creamy, crunchy element that everyone will love.

How to store

To store Beef Lo Mein, let it cool to room temperature before transferring it to an airtight container. This helps prevent condensation and keeps the noodles from becoming soggy. Store the container in the refrigerator where it will stay fresh for up to 3-4 days.

When reheating, either use a microwave or a stovetop. For the microwave, cover the container with a microwave-safe lid or plastic wrap and heat in short intervals, stirring between. On the stovetop, add a splash of water or broth to the pan to help loosen the noodles and evenly heat the dish.

FAQ

Can I use a different type of noodle for Beef Lo Mein?

• Yes, if you can’t find Lo Mein noodles, you can substitute them with spaghetti, linguine, or even rice noodles. Just adjust the cooking time as needed.

What type of beef is best for Beef Lo Mein?

• Sirloin or flank steak works best for Beef Lo Mein because they are tender and cook quickly. Slice the beef thinly against the grain for the best texture.

Can I make Beef Lo Mein ahead of time?

• Yes, Beef Lo Mein can be made ahead and stored in the refrigerator for up to 3-4 days. Just reheat it properly to maintain its flavor and texture.

How do I prevent the noodles from getting mushy?

• Avoid overcooking the noodles. Cook them until al dente, then rinse with cold water and toss with a bit of oil to prevent sticking.

Can I add extra vegetables to Beef Lo Mein?

• Absolutely! Feel free to add vegetables like broccoli, bok choy, or bell peppers to suit your taste and add more nutrition.

Is it possible to make Beef Lo Mein gluten-free?

• Yes, you can use gluten-free soy sauce and substitute regular noodles with gluten-free alternatives such as rice noodles or gluten-free pasta.

How can I make Beef Lo Mein spicier?

• To add spice, incorporate red pepper flakes, chili oil, or a splash of sriracha into the sauce. Adjust the amount based on your preferred level of heat.

Conclusion

Now you have it—your go-to Beef Lo Mein recipe that’s sure to impress! With its savory beef, tender noodles, and vibrant vegetables, this dish offers a perfect balance of flavors and textures. Whether you’re making it for a weeknight dinner or a special occasion, this easy-to-follow recipe ensures a delicious and satisfying meal.

Beef Lo Mein Recipe

Recipe by Wasian CookeryCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

This Beef Lo Mein is a flavorful stir-fry featuring tender beef and soft noodles in a savory sauce. It’s one of my family’s favorite Chinese dishes at home, always a hit at the dinner table.

Ingredients

• For the Beef:

• 1 pound (450g) beef sirloin or flank steak, thinly sliced

• 2 tablespoons soy sauce

• 1 tablespoon cornstarch

• 1 tablespoon vegetable oil (for marinating)

• For the Lo Mein:

• 8 ounces (225g) Lo Mein noodles (or spaghetti as a substitute)

• 2 tablespoons vegetable oil (for cooking)

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 1 red bell pepper, thinly sliced

• 1 cup shredded carrots

• 1 cup snap peas or snow peas

• 4 green onions, cut into 2-inch pieces

• For the Sauce:

• 1/4 cup soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon sesame oil

• 1 teaspoon sugar

• 1/4 cup beef broth or water

Directions

• Combine the thinly sliced beef with soy sauce, cornstarch, and vegetable oil in a bowl. Mix well to coat the meat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.
• Boil the Lo Mein noodles according to the package instructions. Drain them, rinse with cold water, and set aside.
• Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and beef broth in a small bowl. Set aside.
• Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated beef. Stir-fry for 2-3 minutes until the beef is browned and cooked through. Remove the beef from the wok and set aside.
• In the same wok, add another tablespoon of oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add the bell pepper, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
• Return the cooked beef to the wok. Add the cooked noodles and pour in the prepared sauce. Toss everything together for 2-3 minutes until the noodles are heated through and well coated with the sauce.
• Sprinkle the sliced green onions over the Lo Mein and give it one final toss. Serve immediately while hot.

Notes

• When slicing your beef, make sure to cut against the grain. This will result in more tender pieces of beef that are easier to chew. If you’re unsure, look for the lines of muscle fiber running through the meat and slice perpendicular to them.