This Beef Lo Mein is packed with bold flavors and satisfying textures. The tender beef pairs perfectly with chewy noodles and fresh vegetables, all coated in a savory sauce that balances salty, slightly sweet, and umami notes.
You’ll also appreciate how quickly it comes together. In about 30 minutes, you can have a restaurant-quality meal on the table without the extra cost or wait. Plus, it’s easy to customize with your favorite vegetables or spice level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces lo mein noodles (or spaghetti) 1 pound flank steak or sirloin, thinly sliced against the grain 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 teaspoon cornstarch 2 tablespoons vegetable oil 3 cloves garlic, minced 1 cup sliced mushrooms 1 red bell pepper, thinly sliced 1 cup shredded carrots 1 cup snow peas 3 green onions, sliced 1 teaspoon sesame oil Salt and black pepper, to taste
Directions
Cook the lo mein noodles according to package instructions. Drain and set aside.
In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, and cornstarch. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef in a single layer. Cook for 2–3 minutes per side until browned and just cooked through. Remove from the pan and set aside.
Add the remaining tablespoon of oil to the skillet. Sauté the garlic for about 30 seconds until fragrant.
Add mushrooms, bell pepper, carrots, and snow peas. Stir-fry for 3–4 minutes until tender-crisp.
Return the cooked beef to the skillet.
Add the cooked noodles and pour the sauce mixture over everything.
Toss well to coat and cook for another 2–3 minutes, allowing the sauce to thicken and evenly coat the noodles.
Drizzle with sesame oil, add sliced green onions, and season with salt and black pepper if needed. Serve hot.
Swap beef with chicken, shrimp, or tofu for a different protein option. Add broccoli, bok choy, or cabbage for extra vegetables. Stir in chili garlic sauce or red pepper flakes for heat. Use whole wheat spaghetti for a slightly healthier twist. Add a splash of rice vinegar for extra brightness.
Storage/Reheating
Store leftover Beef Lo Mein in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through. You can also microwave in short intervals, stirring between each round to ensure even heating.
FAQs
Can I use spaghetti instead of lo mein noodles?
Yes, regular spaghetti works well as a substitute if lo mein noodles are unavailable.
What cut of beef is best for Lo Mein?
Flank steak or sirloin are ideal because they are tender and cook quickly when sliced thinly against the grain.
How do I slice beef thinly?
For easier slicing, place the beef in the freezer for about 20 minutes before cutting. Use a sharp knife and slice against the grain.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Store it properly and reheat gently before serving.
How do I prevent the noodles from sticking together?
Toss the cooked noodles lightly with a small amount of oil before adding them to the skillet.
Is Beef Lo Mein spicy?
This version is not spicy, but you can easily add heat with chili sauce or red pepper flakes.
Can I make this gluten-free?
Yes, use gluten-free tamari instead of soy sauce and gluten-free noodles.
What vegetables are traditional in Lo Mein?
Common vegetables include carrots, cabbage, bean sprouts, mushrooms, and green onions.
Can I double this recipe?
Yes, simply double the ingredients. Make sure to cook in batches if your pan is not large enough.
What’s the difference between Lo Mein and Chow Mein?
Lo Mein uses soft, boiled noodles that are tossed with sauce, while Chow Mein typically features stir-fried, sometimes crispy noodles.
Conclusion
Beef Lo Mein is a comforting, flavor-packed dish that’s easy enough for weeknights yet satisfying enough to rival your favorite takeout spot. With tender beef, vibrant vegetables, and perfectly coated noodles, this homemade version delivers big flavor with minimal effort. Once you make it yourself, it may just become a regular addition to your dinner rotation.
This Beef Lo Mein recipe is a quick and flavorful takeout favorite made with tender sliced beef, fresh vegetables, and soft noodles tossed in a rich, savory sauce. Ready in just 30 minutes, this easy homemade lo mein delivers bold Asian-inspired flavors perfect for busy weeknight dinners.
Ingredients
8 ounces lo mein noodles (or spaghetti)
1 pound flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup snow peas
3 green onions, sliced
1 teaspoon sesame oil
Salt and black pepper, to taste
Instructions
Cook lo mein noodles according to package instructions. Drain and set aside.
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, and cornstarch until smooth. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add sliced beef in a single layer and cook for 2–3 minutes per side until browned and just cooked through. Remove and set aside.
Add remaining oil to the skillet. Sauté garlic for 30 seconds until fragrant.
Add mushrooms, bell pepper, carrots, and snow peas. Stir-fry for 3–4 minutes until tender-crisp.
Return cooked beef to the skillet.
Add drained noodles and pour sauce over the mixture.
Toss everything together and cook for 2–3 minutes until sauce thickens and coats noodles evenly.
Drizzle with sesame oil, stir in green onions, adjust seasoning with salt and pepper if needed, and serve hot.
Notes
Slice beef thinly against the grain for maximum tenderness.Slightly undercook noodles to prevent them from becoming mushy when tossed with sauce.Prep all ingredients before cooking, as stir-frying moves quickly.For extra flavor, marinate the beef in 1 tablespoon soy sauce for 10–15 minutes before cooking.
