Easy Beef Lo Mein (30 Minutes)

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 to tenderize it so it stays tender during stir-frying.

5 from 7 votes

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Prep Time 23

Cook Time 7

Total Time 30

Course Main Course, Side Dish

Cuisine Chinese

Servings

Calories per serving 533 kcal

Ingredients

14 oz lo mein noodles fresh, refrigerated kind
½ lb flank steak
1 ¾ cups cabbage thinly sliced
⅓ cup carrot julienned
½ cup red bell pepper julienned
¼ cup water room temperature
4 green onions cut 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
2 teaspoon cornstarch
¼ teaspoon baking soda
1 tablespoon vegetable oil or any neutral oil

Lo Mein Sauce

3 garlic cloves minced
1.5 tablespoon regular soy sauce or light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
2 teaspoon sesame oil toasted kind
1 teaspoon white granulated sugar
1 teaspoon cornstarch
¼ cup chicken stock low-sodium

Instructions

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.
In a small bowl, whisk together the lo mein sauce ingredients until the sugar and cornstarch are dissolved. Set aside.
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.
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.
Add the carrots, red bell peppers, cabbage, and water to the same pan. Stir-fry for about 1-2 minutes until crisp-tender.
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.

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