Easy Beef Lo Mein (30 Minutes)

Name: Easy Beef Lo Mein (30 Minutes)
Prep time: 23 min
Cook time: 7 min
Total time: 30 min
Ingredients: 14 oz lo mein noodles (fresh, refrigerated kind); 1/2 lb flank steak; 1 3/4 cups cabbage (thinly sliced); 1/3 cup carrot (julienned); 1/2 cup red bell pepper (julienned); 1/4 cup water (room temperature); 4 green onions (cut into 1-inch-long pieces); 1 tbsp vegetable oil (or any neutral oil); 1/2 tbsp regular soy sauce (or light soy sauce); 1/2 tbsp Shaoxing Wine (or dry sherry); 2 tsp cornstarch; 1/4 tsp baking soda; 1 tbsp vegetable oil (or any neutral oil); 3 garlic cloves (minced); 1.5 tbsp regular soy sauce (or light soy sauce); 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 2 tsp sesame oil (toasted kind); 1 tsp white granulated sugar; 1 tsp cornstarch; 1/4 cup chicken stock (low-sodium)

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Chewy lo mein noodles, tender beef, and crisp vegetables tossed in a savory sauce. This easy beef lo mein recipe is ready in just 30 minutes using one pan. I velvet the beef with baking soda so it stays tender and juicy during stir-frying.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
More Like This
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Beef lo mein is a Chinese restaurant and takeout favorite featuring thick egg noodles stir-fried with beef, vegetables, and a savory sauce. I started making it at home to save about $20 on weekly takeout, and it quickly became a favorite for my husband and me.

I've cooked homemade beef lo mein countless times, tweaking the recipe until I got it right. My early versions tasted a little flat, so I adjusted the sauce until it had more savory depth while staying balanced and not overly salty.

When I make this for dinner, I briefly blanch the fresh noodles for just 30 seconds to loosen them without overcooking, keeping them chewy. I also cook the beef separately so it browns evenly without overcooking while the vegetables stay crisp-tender. Finally, I toss everything in the sauce until it thickens and coats the noodles evenly.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Main ingredients for beef lo mein, including fresh egg noodles, flank steak, cabbage, carrots, bell pepper, green onions, water, and oil.

Fresh Lo Mein Noodles: Use thick, fresh yellow lo mein noodles, usually sold refrigerated at Asian grocery stores. Miki noodles or thick udon noodles also work, but prepare them according to package directions. I don't recommend dried egg noodles because they lack the same thick, chewy texture and tend to stick together.
Flank Steak: My preferred cut because it's easy to slice thinly against the grain and becomes tender when velveted. Sirloin tip or hanger steak also works.
Green Cabbage: Napa cabbage also works.
Carrot: Bean sprouts also work, but add them near the end of cooking to keep them crisp.
Red Bell Pepper: Orange or yellow bell pepper also works.
Green Onions
Water: Helps briefly steam the vegetables until crisp-tender.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Beef Marinade

Regular Soy Sauce: Seasons the beef with a savory, salty flavor. Light soy sauce also works. Low-sodium soy sauce works too.
Shaoxing Wine: A Chinese rice wine that adds savory depth to the beef. Dry sherry also works.
Cornstarch: Forms a thin coating that helps reduce moisture loss during stir-frying. Potato starch also works.
Baking Soda: Tenderizes the beef during the short marinade.
Vegetable Oil: Helps keep the beef slices separate during stir-frying. Or use a neutral cooking oil.

Lo Mein Sauce

Garlic Cloves: Use fresh garlic for the best flavor.
Regular Soy Sauce: Provides the main savory, salty base of the noodle sauce. Light soy sauce or low-sodium soy sauce also works.
Dark Soy Sauce: Adds deeper color to the noodles. I prefer Pearl River Bridge Superior Dark Soy Sauce for its thick consistency and rich color. Mushroom dark soy sauce also works.
Oyster Sauce: Adds rich, savory depth and a subtle sweetness to the noodle sauce. Vegetarian stir-fry sauce also works.
Toasted Sesame Oil: Adds a rich, nutty flavor to the savory noodle sauce.
White Granulated Sugar: Balances the saltiness of the soy sauces and oyster sauce. Cane sugar also works.
Cornstarch: Thickens the sauce so it coats the noodles. Potato starch also works.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Avoid overcooking the beef: Cook it until just done since it will cook briefly again when tossed with the noodles and sauce.
Don't overblanch the noodles: Blanch fresh lo mein noodles for about 30 seconds to loosen them without making them mushy.
Prepare everything first: Have all ingredients ready before stir-frying to prevent overcooking the beef, noodles, and vegetables.
Use a large pan: Helps moisture evaporate quickly so the beef browns instead of steaming.
Don't overcook the vegetables: Stir-fry briefly until crisp-tender so they retain a slight crunch.
Slice the beef thinly: Partially freeze for about 45-60 minutes, then slice against the grain for more tender beef.

Instructions

Below are step-by-step instructions on how to make beef lo mein:

Sliced flank steak mixed with beef marinade ingredients in a bowl.

Marinate the beef: Slice the flank steak against the grain at a 45-degree angle into 1⁄4-inch-thick pieces. Transfer to a large bowl and mix with the beef marinade ingredients. Marinate for about 15-20 minutes.

Beef lo mein sauce ingredients whisked together in a bowl.

Prepare the sauce: In a small bowl, whisk together the lo mein sauce ingredients until the sugar and cornstarch are dissolved. Set aside.

Fresh lo mein noodles blanched in boiling water until loosened.

Blanch the noodles: Bring a large pot of water to a boil. Blanch the fresh lo mein noodles for about 30 seconds, just until loosened. Rinse under cold water, drain thoroughly, and toss with 1 teaspoon (5 ml) of vegetable oil to prevent sticking.

Marinated beef stir-fried in a wok until lightly browned.

Cook the beef: Heat vegetable oil in a large wok or pan over medium-high heat. Add the marinated beef in an even layer and cook for about 2-3 minutes until lightly browned and just cooked through. Remove from the pan and set aside.

Carrots, red bell peppers, and cabbage stir-fried until crisp-tender.

Stir-fry the vegetables: Add the carrots, red bell peppers, cabbage, and water to the same pan. Stir-fry for about 1-2 minutes until crisp-tender.

Beef lo mein noodles tossed with beef, vegetables, and savory sauce in a wok.

Combine everything: Add the noodles and stir the sauce again before pouring it into the pan. Toss until the sauce thickens and coats the noodles evenly. Return the beef to the pan, add the green onions, and toss briefly until combined. Serve immediately.

Storage & Reheating

Refrigerator: Store leftover beef lo mein in an airtight container in the refrigerator for up to 4 days.
Freezer: I don't recommend freezing beef lo mein because the noodles and vegetables can become mushy after thawing.
Reheating: Microwave in 1-minute intervals, stirring between intervals until heated through. Or reheat in a large pan over medium heat with a splash of water for about 3-4 minutes, tossing occasionally until hot.

Pairing Suggestions

Serve this takeout-style beef lo mein with:

Garlic Bok Choy: Tender, crisp greens tossed in a savory garlic sauce.
Egg Rolls: Crispy rolls filled with vegetables for a takeout-style meal.
Hot and Sour Soup: A tangy, spicy soup that pairs well with the savory noodles.

FAQ

What's the difference between lo mein and chow mein?

Lo mein typically uses thicker, chewy egg noodles tossed with sauce, while chow mein uses thinner noodles that are stir-fried, sometimes until crispy.

Can I substitute chicken for beef?

Yes! Substitute the beef with thinly sliced boneless, skinless chicken breast. Use the same marinade and cook the chicken to an internal temperature of 165°F (74°C) before combining it with the noodles and vegetables.

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