Beef Lo Mein

Beef Lo Mein. Scrumptious thick noodles stir fried with tender beef strips, colorful vegetables in a savory sauce. A delicious beef lo mein that is better than most Chinese restaurants! A 30-minute meal.

This delicious Chinese food serves well as a complete meal, main dish, or as a side dish. It's one of those noodle dishes that will satisfy the whole family on a busy weeknight! 

What is Beef Lo Mein?

Beef Lo Mein is a popular Chinese takeout dish. You can find this delicious food at most Chinese restaurants. It's 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 that ultra tender beef! 

Easy Beef Lo Mein Recipe

Beef Lo Mein is one of those easy meals that comes together quickly in the pan. The cooking process takes less than 7 minutes. Most of the time goes towards preparing the ingredients.

If it's your first time making this dish, not to worry, I share step-by-step instructions, visuals and a video along with simple tips to make this a delicious meal! 

Ingredients

You’ll need the below ingredients for Beef Lo Mein. 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).
  • Depending on the brand, sometimes these Chinese egg noodles can be called chow mein noodles. However, sometimes Chow Mein Noodles are usually thin in texture. Ideally, we want thick noodles. 
  • Substitutes: Miki noodles, udon noodles, or spaghetti noodles will work but please follow package directions in preparing these noodles.
  • As a last resort or if you're gluten free, rice noodles may work.  

• 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. 

Vegetables:

• 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. 

Beef Marinade:

• 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. 

Sauce:

• Garlic
• 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 or low sodium 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: different from hoisin sauce, this gives our homemade lo mein sauce that depth of flavor! The main difference is that hoisin is sweet like a barbecue sauce and oyster sauce is savory and salty. 
• Sesame oil: provides a nutty taste and aroma.
• 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.

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 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. 

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. 

Toss back in cooked beef and green onions. Remove off heat. Enjoy! 

Storage

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. 

FAQ

What other cuts of meat can I use instead of flank steak?

Another cut of beef you may use includes 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. 

What other vegetables can I use for this beef lo mein?

• Broccoli
• Snap peas
• Snow peas
• Bean sprouts
• Celery
• Mushrooms
• Onions

What are some simple tips to make the best noodles? 

• 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. 
• Use tongs to help you cook toss everything together.
• Do not overcook your noodles as they are already cooked. You are simply mixing the noodles with the other ingredients just until they're mixed. 

Other recipes you may enjoy!

If you enjoyed this Beef Lo Mein recipe, you may like these other recipes: 

• 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