Description
This Beef Lo Mein recipe is a delicious and satisfying takeout-style dish you can easily make at home. Tender slices of marinated flank steak stir-fried with colorful vegetables and tossed with perfectly cooked noodles in a savory, slightly sweet sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that combines rich flavors and hearty textures typical of Chinese-American cuisine.
Ingredients
Scale
Noodles
- 12 ounces lo mein noodles (or spaghetti)
Beef Marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 2 medium carrots, julienned
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (for garnish)
- 1/4 teaspoon red pepper flakes (optional)
Additional Oil for Cooking
- 3 tablespoons vegetable oil (divided)
Instructions
- Cook Noodles: Prepare the lo mein noodles according to the package instructions. Once cooked, drain them thoroughly and set aside to keep warm.
- Marinate Beef: In a medium bowl, mix the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon vegetable oil. Toss well so all slices are coated evenly. Let this marinate for 10 to 15 minutes to tenderize and enhance flavor.
- Prepare Sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, hoisin sauce, and sesame oil until smooth. Set aside.
- Cook Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Spread the marinated beef in a single layer to allow even browning. Cook for 2 to 3 minutes until the beef is browned but not fully cooked through. Remove beef from wok and set aside.
- Sauté Vegetables and Aromatics: Add the remaining 2 tablespoons vegetable oil to the same pan. Quickly sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Add the sliced red bell pepper, julienned carrots, and broccoli florets. Stir-fry these vegetables for 3 to 4 minutes until they are crisp-tender but still vibrant.
- Combine All Ingredients: Return the beef to the pan alongside the cooked noodles. Pour the prepared sauce over everything. Toss all components together carefully for 2 to 3 minutes, ensuring the noodles and beef are evenly coated and heated through.
- Garnish and Serve: Sprinkle sliced green onions on top, add red pepper flakes if using, and serve the dish hot immediately for the best taste and texture.
Notes
- For extra flavor and variety, consider adding mushrooms, snow peas, or bok choy to the stir-fry.
- Adjust the sweetness or saltiness of the sauce by adding a bit more hoisin sauce or soy sauce depending on your preference.
- Leftovers reheat well in a skillet with a splash of soy sauce to restore moisture and flavor.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
