Beef Lo Mein. Scrumptious thick noodles stir fried with tender beef strips, colorful vegetables in a savory sauce. This serves well as a complete meal or main dish. Ready in 30 minutes!
What is Beef Lo Mein?
Beef Lo Mein is a popular Chinese takeout dish that you can find at most Chinese restaurants. This Chinese dish is known for its thick noodles coated in a delicious savory sauce with fresh vegetables and tender beef. There are many variations of lo mein, such as chicken lo mein, broccoli lo mein, or vegetable lo mein. But this is my personal favorite thanks to that ultra tender beef! It's one of those noodle dishes that will satisfy the whole family on a busy weeknight and quickly comes together.
I love making this dish as it's so satisfying in taste. The veggies, tender beef, noodles and sauce really compliment each other in taste and in texture. I've made many noodle recipes for this blog and this one takes the cake!
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Fresh lo mein noodles or thick wheat flour noodles: these are fresh noodles made of egg, wheat flour, water and/or salt. They are thick wheat flour noodles that yellow in color. It's also fine if the noodles do not contain eggs (like Miki noodles).
- Substitutes: Miki noodles, udon noodles, or spaghetti noodles will work but please follow package directions in preparing these noodles.
- Flank steak: I find this cut is the best beef for any Chinese stir fries as it's so tender. Tip: freeze thawed beef for 60 minutes exposed so it's easier to cut thinly.
- Substitutes for flank steak: other cuts of beef that will work include skirt steak, flat iron steak, flap steak or aka sirloin tri steak, tri-tip steak, and hanger steak.
- New York strip steak may work but remove any thick pieces of fat or it will make the beef chewy.
- Cold water, to stir fry the veggies.
- Neutral oil, for frying: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Cabbage: normal green cabbage works best but feel free to substitute with napa cabbage, bok choy, yu choy or choy sum or any Asian leafy green.
- Carrot: if you're allergic, feel free to sub with any crisp vegetables. Substitutes: bean sprouts, snow peas, snap peas,
- Red pepper: or any bell peppers of different color will work. Red bell pepper just gives a lovely color to this dish.
- Green onions: we'll be using both the green onion whites and the green parts. No separation required.
- Regular soy sauce: aka all-purpose soy sauce. The label will simply say "soy sauce". This is different from dark soy sauce, which is darker in color and thicker in viscosity. You may also substitute with light soy sauce.
- Shaoxing Wine: or substitute with rice vinegar or Dry Sherry Wine.
- Cornstarch: or substitute with potato starch, tapioca starch, or glutinous rice flour. The starch helps to retain the moisture in the beef and from the oil.
- Baking soda: a small amount is effective enough to tenderize the beef.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Regular soy sauce
- Dark soy sauce: this gives our dish color and is much thicker and darker in color compared to regular soy sauce.
- Oyster sauce: this gives it that umami flavor. If you don't like oyster, substitute with vegetarian stir fry sauce. This is not to be confused with Hoisin sauce, which looks similar.
- Sesame oil
- White granulated sugar: or substitute with brown sugar
- Cornstarch: or substitute with potato starch, tapioca starch, or glutinous rice flour. This starch is the best way to thicken the sauce so it can stick to our soft noodles.
- Chicken stock, unsalted: or substitute with unsalted beef broth, or vegetable stock.
How to Make Beef Lo Mein
Thinly slice flank steak against the grain into ¼-inch-thick pieces.
Tip: an easy way to make thin slices is to freeze thawed beef for 60 minutes uncovered and then cut with a sharp knife.
Transfer sliced beef to a large bowl. Add marinade ingredients as listed and mix into beef. Set aside to marinate for 15 minutes at room temperature.
In a small bowl, combine Sauce ingredients as listed above. Set aside.
Blanch Egg Noodles
In a large wok or large pot filled with enough water, bring to a boil. Blanch egg noodles in boiling hot water until loosened, about 20 to 30 seconds.
Strain & Rinse Noodles
In a colander, strain noodles and rinse them under cold running water. Strain out any excess water. Set aside.
In a wok or large skillet on medium-high heat add 1 tablespoon vegetable oil, or any neutral oil. Once oil is hot, fry beef until cooked. Remove and set aside.
Add carrots, red bell pepper, cabbage followed by ¼ cup water. Cook until vibrant, about 30-60 seconds.
Toss in Noodles & Sauce
Add noodles and sauce mixture. Toss everything together until noodles are coated in sauce and there is no more sauce on the base of the pan, about 1-2 minutes. The sauce will thicken a bit so they can easily coat the noodles.
Add Beef & Green Onions
Toss back in cooked beef and green onions. Remove off heat. Enjoy!
Storage & Reheating
These stir-fried noodles will last up to 3-4 days stored in an airtight container in the fridge. To reheat, pan fry on the stove top on medium heat and add a splash of water to help loosen the noodles or microwave for 2-3 minutes.
- A great way to make thin cuts into the beef is by freezing the thawed beef for 60 minutes until it's hard on the exterior and using a sharp knife.
- Combine the sauce mixture before you begin cooking.
- Blanch egg noodles for 30 seconds and rinse them under running cold water so they become springy. Do not boil or overcook them in the hot water.
- Use tongs to help you cook toss everything together.
- Do not over fry your noodles as they are already cooked. You are simply mixing the noodles with the other ingredients just until they're mixed.
What other vegetables can I use for this beef lo mein?
- Snap peas
- Snow peas
- Bean sprouts
Other recipes you may enjoy!
- Chicken Chow Mein
- Spicy Vegetable Lo Mein
- Panda Express Chow Mein
- Easy Cantonese Soy Sauce Chow Mein
- Crispy Chow Mein Noodles
- Shanghai Fried Noodles
- Beef and Broccoli Noodles
Quick & Easy Beef Lo Mein
- 0.88 lb fresh thick egg noodles or sub with any thick wheat flour noodles
- ½ lb flank steak *See notes for substitutes
- ¼ cup cold water to cook veggies
- 1 tablespoon vegetable oil or any neutral oil for frying
- 1 ¾ cups cabbage thinly sliced
- ⅓ cup carrot julienned
- ½ cup bell pepper julienned
- 4 green onions chopped into 1.5 inch long pieces
- Thinly slice flank steak against the grain into ¼-inch-thick pieces. Transfer sliced beef to a large bowl. Add marinade ingredients as listed and mix into beef. Set aside to marinate for 15 minutes at room temperature. Tip: an easy way to make thin slices is to freeze thawed beef for 60 minutes uncovered and then cut with a sharp knife.
- In a small bowl, combine Sauce ingredients as listed above. Set aside.
- In a large wok or pot filled with enough water, bring to a boil. Blanch fresh egg noodles in boiling hot water until loosened, about 20 to 30 seconds.
- Strain noodles and rinse them under cold running water. Strain out any excess water. Set aside.
- In a large wok or large skillet on medium-high heat, add 1 tbsp. vegetable oil or any neutral oil. Once oil is hot, fry beef until cooked. Remove and set aside.
- Add carrots, red bell pepper, cabbage, followed by ¼ cup cold water. Cook until vegetables are vibrant, about 30-60 seconds.
- Add in noodles, followed by sauce mixture. Toss everything together until noodles are coated in sauce and there is no more sauce on the base of the pan. Note: The sauce will thicken a bit so they can easily coat the noodles.
- Toss back in cooked beef and green onions. Once mixed, remove off heat. Enjoy!