Take on the takeout with an easy recipe for Beef Lo Mein that’ll be on your dinner table in 30 minutes or less! It’s the perfect combination of tender beef slices, veggies and noodles all tossed in a savory, sweet, umami-packed sauce. With a short ingredient list and a super-fast method of preparation, this lo mein recipe is guaranteed to become a staple on your busy weeknight menu.
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When it comes to Chinese takeout dishes, beef lo mein is one of my all-time favorites. Tender beef slices, flavorful veggies and perfectly cooked noodles all tossed in a savory sauce? Yes, please!
With just a few simple ingredients and some basic cooking techniques, you can recreate this restaurant favorite from the comfort of your own kitchen. Unlike a lot of beef lo mein recipes you’ll find, I’ve kept the ingredient list to a minimum. For the savory sauce, you’ll need just four ingredients but I promise it’s packed with flavor and perfectly balanced. And for the stir-fry, you’ll need just a handful of ingredients, too.
I love recreating takeout favorites to show you how easy it can be to whip up restaurant-quality meals at home. So, whether you’re a seasoned home cook or just dipping your toes into the world of Asian cuisine, this beef lo mein recipe is the perfect place to start. Get ready to impress your taste buds and elevate your dinner game!
This Beef Lo Mein Is:
- A quick, 30-minute noodle stir-fry recipe.
- Bursting with savory flavors, tender beef and crisp vegetables.
- Completely customizable. Want to add more veggies? Go for it! Want to make it spicier? Add some chili flakes or hot sauce. Just use this recipe as your base and get creative!
- Even better than your favorite Chinese takeout spot.
- Made in a wok or a large skillet – no special equipment needed.
Unlike Cantonese-style that is lighter, less saucy and usually made with soft egg noodles, my American-style beef lo mein stars a savory-sweet sauce, wheat noodles and stir-fried veggies.
The sauce is really what gives this dish it’s classic flavors, so don’t try to substitute any of the ingredients. However, when it comes to the noodles, protein and veggies, you can swap in whatever you have in your pantry and fridge.
For the Sauce:
- Low-sodium soy sauce: Adds an umami-rich, savory flavor to your dish. To prevent your stir-fry from becoming too salty, it’s better to opt for low-sodium soy sauce.
- Hoisin sauce: Brings a robust, sweet and savory element to the dish.
- Oyster sauce: Its umami-packed profile adds depth of flavor and richness to the sauce. If you’re vegetarian or allergic to shellfish, substitute vegetarian oyster sauce.
- Sesame oil: Adds an unmistakable Asian flair to your dish. A little amount of this nutty and aromatic ingredient goes a long way.
For the Lo Mein:
- Lo mein noodles: You can usually find these in the International aisle of most major supermarkets. While not authentic, you can also substitute linguine or spaghetti.
- Oil: Used for sautéing. Opt for a neutral-flavored oil that can withstand a little heat, such as olive oil, avocado oil or vegetable oil.
- Minced garlic: For an aromatic, flavorful base.
- Scallions: You’ll need the white and green parts of these mild green onions for flavor and a pop of color.
- Flank or ribeye steak: Any cut of beef that’s relatively lean and easy to slice will work best in this recipe, so use your preferred option. You’ll need 1 pound.
- Veggies: Shredded carrots and broccoli are my favorites for this homemade lo mein, but snow peas, spinach, mushrooms, Napa cabbage, bell peppers, bamboo shoots or whatever vegetables you have on hand would be delicious, too.
See the recipe card for full information on ingredients and quantities.
Stir-frying is a super fast cooking method that requires a little bit of prep work before you begin. Once you fire up the flames, everything moves quickly, so it’s important to have all your ingredients prepped and ready to go.
Pro Tip: The easiest way to slice any steak super-thin is to cover it in plastic wrap and freeze it for 10 to 20 minutes until it is very chilled but not frozen solid. Once chilled, simply remove the plastic wrap and use your sharpest knife to cut against the grain.
- Prepare the lo mein sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce and sesame oil. Set the sauce aside.
- Cook your noodles. Whether you’re using traditional lo mein noodles or spaghetti, it’s important to follow the directions on the package to cook your pasta al dente, meaning firm to bite with a slight resistance when chewed.
- Cook the garlic, white parts of the scallions and beef. Add oil to a large skillet or wok set over medium heat. Once the oil is hot, add the garlic and scallions (just the white parts!) and cook, stirring, until fragrant, about 2 minutes. Increase the heat to medium-high and add the steak. Cook, stirring, for 1 to 2 minutes.
- Add the remaining veggies and cook. Add the carrots, broccoli and green parts of the scallions and cook, stirring, until crisp-tender, about 2 minutes.
- Add the noodles and prepared sauce. Toss to combine and serve immediately.
- No wok? No problem! A large skillet will work great for this recipe, too.
- Use high heat. Stir-fry the beef over high heat to achieve a nice sear and lock in the juices. This will give your beef lo mein that signature wok-charred flavor.
- Use frozen vegetables. My number 1 tip for using frozen veggies in stir-fry is to ensure you account for the extra water they release if you don’t thaw them ahead of time. As the frozen veggies cook, they’ll release water, and as long as your pan is not covered and you’re using medium-high heat, that water should evaporate quickly.
- Switch up the protein! Try my chicken lo mein recipe or swap in tofu, shrimp, or pork instead.
- Leftovers are great for lunch the next day. If you happen to have any leftovers, store them in an airtight container in the refrigerator. They’ll taste delicious for up to 3 days.
Chow Mein vs. Lo Mein: What’s the Difference?
Just in case you’re curious, here’s a brief explanation of these two classic Chinese noodle dishes:
Chow mein typically features crispy noodles that are stir-fried until crunchy on the outside and tender on the inside. It often includes a mix of vegetables, meat and sometimes seafood, all stir-fried together to create a flavorful dish.
On the other hand, lo mein consists of soft, boiled noodles that are tossed in a savory sauce at the end of the cooking process. The texture is softer compared to chow mein, with the noodles absorbing the flavors of the sauce and ingredients.
Both dishes are delicious in their own way and worth trying!
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Ingredients
For the sauce:
- 3 Tablespoons low-sodium soy sauce
- 3 Tablespoons hoisin sauce
- 2 Tablespoons oyster sauce
- 1 teaspoon sesame oil
For the lo mein:
- 8 oz. uncooked lo mein noodles (See Kelly’s Notes)
- 1 Tablespoon extra-virgin olive oil
- 1 1/2 Tablespoons minced garlic
- 4 scallions, green parts cut into 1-inch pieces and white parts chopped
- 1 pound flank or ribeye steak, sliced into 1/4-inch-thick pieces (See Kelly’s Notes)
- 1 cup shredded carrots
- 1 cup broccoli florets
Instructions
Make the sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce and sesame oil. Set the sauce aside.
Make the lo mein:
- Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions. Drain the noodles and set them aside.
- Add the olive oil to a large skillet or wok set over medium heat. Once the oil is hot, add the garlic and white parts of the scallions and cook, stirring, until fragrant, about 2 minutes. Increase the heat to medium-high and add the steak. Cook, stirring, for 1 to 2 minutes.
- Add the carrots, broccoli and green parts of the scallions and cook, stirring, until crisp-tender, about 2 minutes.
- Add the noodles and prepared sauce and toss to combine. Serve immediately.
Kelly’s Notes
- Lo mein noodles can usually be found in the International aisle in most major supermarkets. While not authentic, you can also substitute linguine or spaghetti.
- The easiest way to slice any steak super-thin is to cover it in plastic wrap and freeze it for 10 to 20 minutes until it is very chilled but not frozen solid. Once chilled, simply remove the plastic wrap and use your sharpest knife to cut against the grain.
- Any cut of beef that’s relatively lean and easy to slice will work best in this recipe, so use your preferred option.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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So so yummy! Made this on a whim and it didn’t disappoint. Loved how saucy it was. Adding to the recipe binder!
I’m so thrilled you enjoyed the recipe, Emilia!