This beef lo mein is stir fried steak and vegetables tossed with egg noodles in a savory sauce. A remake of the take out favorite that tastes even better than what you would get at a restaurant!
I love to recreate some of my family’s favorite Chinese dishes at home including General Tso’s chicken, fried wontons and this easy and totally delicious lo mein.
Whenever we order Chinese takeout, my family requests beef lo mein. I decided it was time to learn to make this classic recipe at home, and it’s actually quite easy to prepare!
This lo mein works great as a main course and you can serve it alongside other Chinese dishes for a complete meal. When I am making a whole Chinese meal at home I typically start with appetizers like fried wontons and crab rangoon. I also like to have a chicken dish such as orange chicken or Mongolian chicken to go with the beef lo mein. Be sure to check out all my Asian food recipes and make your favorites!
Table of Contents
Beef Lo Mein Ingredients
To make beef lo mein you will need flank steak, sugar, sesame oil, soy sauce, cornstarch, vegetable oil, egg noodles, onion, carrots, celery, cabbage, garlic, beef broth, hoisin sauce, green onions, salt and pepper. You can find hoisin sauce in the international foods aisle of most grocery stores.
How Do You Make Beef Lo Mein?
The first step is to make a simple marinade for thinly sliced flank steak. Let the meat sit in the marinade for at least 10 minutes, then transfer the steak to a hot pan, large skillet or wok. Cook the meat until browned, then remove the steak and place onions, carrots, celery and cabbage in the pan. Cook the veggies until they’re just softened. Add the noodles and steak to the pan and toss everything together.
While the steak and veggies are cooking, in a separate bowl make the sauce by whisking together beef broth, hoisin sauce, soy sauce, sesame oil and cornstarch. Pour the sauce in the pan with the beef, noodles and veggies and bring the sauce to a simmer until thickened. Once the sauce thickens, add a sprinkling of green onions and enjoy!
Tips For The Perfect Dish
- If you have an Asian supermarket nearby, you can find a wide selection of refrigerated noodles that are suitable for lo mein. Most grocery stores also carry a selection of fresh Asian noodles in the refrigerated produce area. If you can’t find egg noodles, you can also use fresh yakisoba noodles or a dried lo mein noodle. In a pinch, you can also use spaghetti or Japanese udon noodles.
- I typically use flank steak because it’s relative inexpensive and stays tender when cooked. Other good choices include sirloin or New York strip steak.
- You can use a variety of vegetables in your lo mein including bell peppers, mushrooms, broccoli and bok choy. Feel free to use whatever vegetables you have on hand.
- You can store beef lo mein leftovers in an airtight container in a fridge for up to 3 days.
Quick Tip
Place your steak in the freezer for 20-30 minutes to firm it up. It makes it much easier to cut thin slices this way.
Recipe FAQs
I use an egg noodle here which is labeled as a Shanghai noodle. It came from the refrigerated section of my local Asian market. You want to use noodles that are relatively thick and long.
The sauce for beef lo mein is a mixture of beef broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
Lo mein and chow mein are very similar dishes. Chow mein noodles are thinner than lo mein noodles. Lo mein noodles are often sold cooked and refrigerated. They remain tender when cooked while thinner chow mein noodles be may be crispier when cooked. This lo mein recipe uses pre-cooked noodles that are heated and simmered in lo mein sauce, which results in perfectly tender noodles.
Lo mein noodles have carbohydrates and are cooked with oil so they are not particularly healthy. You can make lo mein healthier by having lots of fresh veggies cooked in your lo mein dish and by using a fiber rich noodle.
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Beef Lo Mein Variations
- Spicy: If you prefer a spicy lo mein, you can add sriracha to the sauce.
- Sweet: Looking for more of a sweet and savory combination? Try adding 1/2 teaspoon of honey to the mix.
- Meat: You can slices of chicken breast in this dish for a chicken option. You can also add shrimp by adding them to the pan with the vegetables.
- Tofu: Diced pieces of extra firm tofu work well with these noodles.
- Toppings: You can sprinkle bean sprouts or sesame seeds on this dish for an elegant presentation.
- Flavor: You can change the flavor by adding some oyster sauce.
This lo mein recipe is a great way to enjoy a classic Chinese dish in the comfort of your own home!
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Beef Lo Mein
Ingredients
For the beef
- 3/4 pound flank steak thinly sliced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
For the lo mein
- 1 tablespoon vegetable oil
- 10 ounces fresh egg noodles pre-cooked
- 1/2 cup thinly sliced yellow onion
- 1/2 cup shredded or julienned carrots
- 1/4 cup thinly sliced celery
- 1 cup shredded cabbage
- 1 teaspoon minced garlic
- 1/4 cup beef broth
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1/4 cup sliced green onion tops (only the dark green part)
- salt and pepper to taste
Instructions
For the beef
- Place the flank steak, sugar, sesame oil, soy sauce and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.
For the lo mein
- Preheat the oil in a large pan over medium high heat.
- Add the beef in a single layer. Cook for 3-4 minutes per side or until golden brown.
- Remove the beef from the pan. Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
- Add the garlic and cook for 30 seconds.
- Add the noodles to the pan, along with the beef. Toss to combine.
- In a small bowl, whisk together the beef broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
- Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.
Notes
- If you have an Asian supermarket nearby, you can find a wide selection of refrigerated noodles that are suitable for lo mein. Most grocery stores also carry a selection of fresh Asian noodles in the refrigerated produce area.
- I typically use flank steak because it’s relative inexpensive and stays tender when cooked.
- Place your steak in the freezer for 20-30 minutes to firm it up. It makes it much easier to cut thin slices this way.
This is a great recipe! I was concerned the sauce wouldn’t be enough .. but I was wrong. Fantastic!
I make this with leftover smoked tri-tip. I also make this gluten-free. So tasty!