Thick lo mein noodles stir fried with tender beef and fresh vegetables in a savory sauce. This easy beef lo mein is ready in 30 minutes and it's cheaper and better than takeout! A delicious one-pan meal that's both family-friendly and great for busy weeknights.
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Beef lo mein originates from Guangdong, China. The word 'lo mein' translates to 'mixed noodles'. It's a popular takeout dish served at Chinese restaurants, and there are many variations of it, from chicken lo mein to vegetable lo mein.
This Chinese dish is full of savory flavors and contrasting textures, thanks to the chewy noodles, juicy beef, and crisp vegetables. I love making this at home, saving about $20 in takeout, and the results are scrumptious.
Why This Recipe
- We velvet the beef with cornstarch, baking soda, and oil to protect it from high heat and keep it super tender.
- I've tested various cuts of beef, and flank steak works best - it has a looser grain, so it stays tender.
- Many beef lo mein recipes end up soggy; my method of briefly blanching fresh lo mein noodles keeps them chewy and prevents them from over-softening in the stir-fry.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Fresh Lo Mein Noodles: Thick, pre-cooked egg noodles [I recommend Twin Marquis or Fortune]. Substitutions: Use Miki noodles, spaghetti, or udon.
- Flank Steak: Recommended for its fine muscle fibers and tenderness. Substitutions: Sirloin tip steak, tri-tip steak, or hanger steak.
- Water: To quickly cook the vegetables.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Green Cabbage:Â To add crunch. Substitutions: Napa cabbage, bok choy, or yu choy sum.
- Carrot: To add crunch and color. Substitutions: Snap peas, snow peas, celery, or bean sprouts.
- Red Bell Peppers: To add color and aroma. Substitutions: Orange, yellow, or green bell peppers.
- Green Onions: To add flavor, fragrance, and color.
Beef Marinade
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
- Cornstarch: Used for velveting to keep meat juicy. Substitution: Use potato starch 1:1.
- Baking Soda: Crucial for velveting; it raises the meat's pH to tenderize fibers for a silkier texture. Do not skip.
- Neutral Oil: See notes above.
Noodle Sauce
- Garlic Cloves: To add aroma and flavor. Substitution: Jarred minced garlic.
- Regular Soy Sauce: See notes above.
- Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
- Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness. Substitution: Unsalted beef stock.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make beef lo mein:
- Prepare the beef: Thinly slice flank steak against the grain on a slight angle into ¼-inch pieces. (For easier slicing, freeze the beef for 45-60 minutes until firm.) Transfer to a bowl and toss with marinade ingredients as listed above. Let sit for 15-20 minutes.
- Make the sauce: In a small bowl, mix together the sauce ingredients and set aside.
- Blanch the noodles: Bring a large pot or wok of water to a boil. Add the noodles and blanch just until loosened, about 30 seconds. Drain, rinse under cold water, and shake off excess moisture. Set aside.
- Cook the beef: Heat vegetable oil in a large pan over medium heat. Sear the beef until just cooked through with lightly browned edges. Remove and set aside.
- Cook the vegetables: Add carrots, red bell pepper, cabbage, and the water. Stir-fry until slightly softened, about 1 minute.
- Finish: Add the noodles and sauce. Stir-fry until the liquid is absorbed. Return the beef to the pan along with green onions and toss to combine. Remove from heat and serve immediately.
Expert Tips
- Slice beef easily: Freeze for 45-60 minutes until slightly firm, then slice thinly on a bias with a sharp knife.
- Prep ahead: Have all ingredients ready before you start cooking.
- Velvet the beef: Don't skip the baking soda, oil, or cornstarch in the marinade - they keep the beef exceptionally tender.
- Blanch noodles carefully: Only cook until loosened, then drain immediately to avoid sogginess.
- Avoid overcooking: Once noodles are tossed with the sauce and other ingredients, remove from heat.
Variations
- Chicken version: Swap the beef for thinly sliced chicken thigh or breast.
- Shrimp version: Swap the beef for peeled, deveined jumbo shrimp.
- Gluten-free version: Use gluten-free spaghetti in place of lo mein noodles and cook per package directions. Replace both soy sauces with tamari, coconut aminos, or gluten-free soy sauce. Use gluten-free oyster sauce, and substitute the Shaoxing wine with dry sherry or chicken broth.
Pairing Suggestions
Beef Lo Mein pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Vegetable Dishes: Chinese Garlic Bok Choy or Chinese Garlic Gai Lan.
- Protein Dishes: Lemon Chicken, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu.
Storage
- Leftover beef lo mein can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Beef lo mein is not ideal for freezing as the vegetables and noodles will become soggy.
FAQ
Can I make beef lo mein in advance?Â
Beef lo mein can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
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📖 Recipe
Quick & Easy Beef Lo Mein
Thick lo mein noodles stir fried with tender beef and fresh vegetables in a savory sauce. This easy beef lo mein is ready in 30 minutes and it's cheaper and better than takeout! A delicious one-pan meal that's both family-friendly and great for busy weeknights.
Ingredients
- 0.88 lb lo mein noodles fresh kind
- ½ lb flank steak or sirloin tip / tri-tip / hanger steak
- 1 ¾ cups cabbage thinly sliced
- â…“ cup carrot julienned
- ½ cup bell pepper julienned
- ¼ cup water room temp or cold
- 4 green onions chopped into 1 inch long pieces
- 1 tablespoon vegetable oil or any neutral oil
Beef Marinade
- ½ tablespoon regular soy sauce or light soy sauce
- ½ tablespoon Shaoxing Wine or dry sherry / chicken stock
- 2 teaspoon cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 3 garlic cloves minced
- 1.5 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon white granulated sugar
- 1 teaspoon cornstarch
- ¼ cup chicken stock unsalted
Instructions
- Thinly slice flank steak against the grain on a slight angle into ¼-inch pieces. (For easier slicing, freeze the beef for 45-60 minutes until firm.) Transfer to a bowl and toss with marinade ingredients as listed above. Let sit for 15-20 minutes.
- In a small bowl, mix together the sauce ingredients and set aside.
- Bring a large pot or wok of water to a boil. Add the noodles and blanch just until loosened, about 30 seconds. Drain, rinse under cold water, and shake off excess moisture. Set aside.
- Heat vegetable oil in a large pan over medium heat. Sear the beef until just cooked through with lightly browned edges. Remove and set aside.
- Add carrots, red bell pepper, cabbage, and the water. Stir-fry until slightly softened, about 1 minute.
- Add the noodles and sauce. Stir-fry until the liquid is absorbed. Return the beef to the pan along with green onions and toss to combine. Remove from heat and serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 533kcal | Carbohydrates: 81g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1039mg | Potassium: 665mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3605IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 4mg
Mardel E Coven
First time making any Chinese dish from scratch and it was amazing! Now 2 weeks later I'm trying chicken! This recipe is on my homepage! Thank again can't wait to try some of your other recipes.
Christie Lai
Thank you so much making my recipe and for leaving this review, Mardel! I hope you enjoy my other recipes too.
lynn
I love this recipe! I don't marinade the beef, and sometimes I use pork or chicken and the sauce is so good that it all just works. I use all regular soy sauce. My son has some texture issues so I grate the garlic and let it sit for awhile in the sauce and then strain it out. The flavor is amazing! Everyone in the family loves it! Thank you so much!
Christie Lai
Happy to read this comment and glad it worked out well even for you and your family! Thank you so much for making my recipe and for sharing this positive review, Lynn!
Sara Danielle
I bought a package of lo mein noodles and then realized I had no idea how to make a lo mein dish! So I found your Beef Lo Mein recipe on TikTok, came here for the details and made it for dinner. The family loved it and I’ll keep it in the recipe book. And thanks for the tip on freezing the beef to make slicing easier!
Christie Lai
Woo hoo! Thank you so much for making my recipe and for leaving this positive review, Sara! Happy that it's going into the recipe book.
Diana
Going to try this! Yummmy, glad I found this recipe plus, the video is super helpful!!
Christie Lai
I am so glad to hear that my video is helpful and I really hope you enjoy my beef lo mein recipe, Diana!
Dita Branta
So good! Actually, all your recipes are gorgeous. Thank you so much for sharing them!
christieathome
Thank you so much for your very kind words, Dita! I am so happy you enjoy so many of my recipes. Appreciate your support! 🙂
Lori
Another EXCELLENT recipe Christie!!!! This was so delicious! Better than take out! Nailed it with flavor! I used purple cabbage because that's what I had on hand. I also increased the garlic because I love garlic. 10 out of 10! 100% recommend this recipe!
christieathome
Thank you so much for making my recipe, Lori! I truly appreciate your support. I am also so happy that it was a 10/10 with cabbage! Glad you enjoyed it and have a lovely day! 🙂
Chan
Excellent!!! Yesterday a friend send me this recipe she's craving noodles so i cook it today and she really like your beef lo mein. I used olive oil instead of neutral oil and for the noodles i used brown spaghetti pasta, for regular soy sauce i used low sodium soy sauce. Its amazing taste and she likes it! Thank for your recipe!
😘😘😘
christieathome
Thanks so much for making my recipe, Chan! I am so glad it was excellent. Happy that both you and your friend enjoyed it with the substitutions 🙂
Lori
2-6-25 : I made this again but subbed boneless skinless chicken thighs. The marinade basically "velvets" the chicken and it is so delicious! Having made this twice now with two different proteins, I think I prefer the chicken! Yum!
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with us! So glad you enjoyed it!