Beef Lo Mein

Name: Beef Lo Mein
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g flank steak (thinly sliced against the grain); 300 g lo mein noodles (fresh or dried egg noodles); 3 tbsp soy sauce; 2 tbsp oyster sauce; 2 tsp sesame oil; 1 tsp brown sugar; 1 tsp cornstarch; 2 tbsp vegetable oil (divided); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (large, thinly sliced); 150 g cabbage (thinly shredded); 3 pcs green onion (cut into 2-inch pieces); 1 pinch salt; 1 pinch black pepper; 2 tbsp water (for sauce)

RATING

4.6/5(187)

TASTE SCORE

9/10

Chewy egg noodles tossed with tender strips of beef and crisp vegetables in a savory, umami-packed sauce. This takeout favorite comes together in one wok in under 30 minutes, perfect for a quick weeknight dinner.

PREP

15m

COOK

10m

SERVES

1 CUP

603 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, and 2 tablespoons water until smooth.
2.Set the sauce aside near the stove.
boil · ~4 min
Cook the lo mein noodles.
1.Bring a large pot of water to a rolling boil.
2.Add lo mein noodles and cook according to package directions until al dente.
3.Drain well and toss with a few drops of oil to prevent sticking.
TIPDon't overcook the noodles — they'll finish in the wok.
prep · ~1 min
Season the beef.
1.Pat the sliced flank steak dry with paper towels.
2.Season with a pinch of salt and black pepper.
TIPSlicing against the grain keeps the beef tender — look for the long muscle fibers and cut across them.
fry · ~3 min
Sear the beef.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until smoking.
2.Add beef slices in a single layer and sear without moving for 1 minute.
3.Stir-fry for another 1-2 minutes until browned and just cooked through.
4.Remove beef to a plate and set aside.
TIPWork in batches if needed — overcrowding steams the beef instead of searing it.
saute · ~4 min
Stir-fry the vegetables.
1.Add the remaining 1 tablespoon oil to the wok.
2.Add garlic and ginger, stir-frying for 30 seconds until fragrant.
3.Add carrots and bell pepper, stir-fry for 2 minutes.
4.Add cabbage and green onions, stir-fry for 1 minute until vegetables are crisp-tender.
TIPKeep the vegetables moving — high heat and quick cooking keeps them crunchy.
mix · ~2 min
Combine noodles, beef, and sauce.
1.Return the cooked beef to the wok with the vegetables.
2.Add the drained noodles.
3.Pour the prepared sauce over everything.
4.Toss vigorously with tongs for 1-2 minutes until everything is well coated and heated through.
TIPUse tongs to lift and toss the noodles — it distributes the sauce evenly.
serve
Serve immediately.
Divide the beef lo mein among serving plates or bowls. Serve hot, garnished with extra sliced green onions or a drizzle of sesame oil if desired.
TIPLo mein is best enjoyed fresh off the wok while the noodles are still glossy and hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice flank steak against the grain for maximum tenderness; look for the muscle fibers and cut perpendicular to them.
2
Pat the beef dry before seasoning to ensure a good sear, not steamed meat.
3
Work in batches when searing the beef to avoid overcrowding the wok and losing the high heat.
4
Cook noodles just until al dente — they will finish cooking in the wok and absorb the sauce.
5
Toss the cooked noodles with a few drops of oil to prevent them from sticking together while you prepare the rest.
6
Have all ingredients prepped and within reach before you start stir-frying — this dish comes together in minutes.

RECIPE VARIATIONS

Adapt it for your goals.

chicken lo mein

Chicken lo mein

Substitute boneless chicken thighs or breast for the beef. Slice thin and cook the same way for a lighter takeout favorite.

vegetarian / vegan

Vegetarian / vegan

Replace beef with extra firm tofu or shiitake mushrooms, and swap oyster sauce for mushroom-based stir-fry sauce to keep the umami without animal products.

spicy lo mein