Thick noodles stir fried with tender beef and crisp vegetables in a savory sauce. This quick and easy beef lo mein is a great main dish that also works as a complete meal! Made in only 30 minutes in one pan and it's better-than-takeout!
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What is Beef Lo Mein?
Beef Lo Mein is made of thick noodles tossed in a savory sauce with fresh vegetables and tender beef.
It's a popular takeout dish that you can find at most Chinese restaurants and there are many variations of lo mein from chicken to vegetable lo mein!
Ingredients & Substitutes
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 substitute with Miki noodles, udon noodles, or spaghetti noodles and prepare according to package directions.
- Flank steak: this is the best cut for stir fries as it has less muscle fibres. Or substitute with skirt steak, flat iron steak, sirloin tri steak, and hanger steak.
- Water: to help cook the vegetables faster
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Vegetables
- Green Cabbage: or substitute with napa cabbage, bok choy, or yu choy sum
- Carrot: or substitute with snap or snow peas, celery and bean sprouts
- Red bell peppers: or substitute with any colored bell peppers
- Green onions
Beef Marinade
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
- Cornstarch: or substitute with potato starch. This makes the beef more moist!
- Baking soda: the key ingredient to tenderizing the beef so don't skip it!
- Neutral oil
Noodle Sauce
- Garlic
- Regular soy sauce
- Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
- Sesame oil: omit if you're allergic
- White granulated sugar: or substitute with brown sugar
- Cornstarch: or substitute with potato starch to thicken the sauce
- Low-Sodium Chicken stock: or substitute with beef broth or vegetable stock.
Expert Tips
- To thinly slice beef, freeze it for 45-60 minutes until it's hard on the exterior and then slice on a bias with a sharp knife
- Prepare ingredients in advance prior to cooking!
- Don't skip the baking soda or cornstarch in the beef marinade! They make the beef super tender!
- Do not over blanch the noodles if you don't want soggy noodles! Once they're loosened, strain immediately.
- Don't overcook the noodles! Once they're tossed with the other ingredients, remove off heat.
Instructions
Below are step-by-step instructions on how to make beef lo mein:
Slice and Marinate Beef
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.
Create Sauce & Blanch Noodles
In a small bowl, combine Sauce ingredients as listed above. Set aside.
In a large pan filled with enough water, bring to a boil. Blanch egg noodles in boiling hot water until loosened, about 20 to 30 seconds.
Strain Noodles & Fry Beef
In a colander, strain noodles and rinse them under cold running water. Strain out any excess water. Set aside.
In a large pan 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.
Toss Veggies, Noodles and Sauce
Add carrots, red bell pepper, cabbage followed by water. Cook until vibrant, about 30-60 seconds.
Toss in noodles and sauce. Stir fry until there is no more sauce in the bottom 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
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing this beef lo mein as the vegetables will become mushy.
Pairing Suggestions
Beef Lo Mein serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- fried rice
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Lemon Chicken, Honey Walnut Shrimp, Bang Bang Shrimp, Chinese Braised Tofu and more!
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, feel free to substitute the beef with thinly sliced chicken, pork, shrimp or firm tofu.
📖 Recipe
Quick & Easy Beef Lo Mein
Ingredients
- 0.88 lb fresh lo mein noodles or sub with thick wheat noodles like udon
- ½ lb flank steak *See notes for substitutes
- ¼ cup water to cook veggies
- 1 tablespoon vegetable oil or any neutral oil for frying
Vegetables:
- 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
Beef Marinade:
- ½ tablespoon regular soy sauce
- ½ tablespoon Shaoxing Wine
- 2 teaspoon cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon vegetable oil or any neutral oil
Sauce:
- 3 cloves garlic minced
- 1.5 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sesame oil toasted
- 1 teaspoon white granulated sugar or brown sugar
- 1 teaspoon cornstarch
- ¼ cup chicken stock unsalted (or substitute with beef stock or vegetable stock)
Instructions
- 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: to thinly slice beef, freeze it for 45-60 minute fully exposed and when the exterior is hardened, slice 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 pan 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 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!
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 🙂