Beef Lo Mein is a quick and flavorful Chinese-inspired noodle dish made with tender slices of beef, crisp vegetables, and chewy noodles tossed in a savory homemade stir fry sauce. Perfect for busy weeknights, this restaurant-style meal is ready in just 20 minutes and brings bold flavor and satisfying texture to your dinner table.
Why You’ll Love This Recipe
This Beef Lo Mein recipe is better than takeout—it’s faster, fresher, and incredibly customizable. You’ll love the combination of seared, juicy beef with vibrant vegetables and slurp-worthy noodles coated in a rich, umami-packed sauce. The stir fry sauce is easy to make with pantry staples, and the whole dish cooks in one pan, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Main Ingredients
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400 grams (14 oz) fresh Lo Mein noodles (or cooked egg noodles)
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250 grams (9 oz) beef sirloin, tenderloin, rump, or any tender cut
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3–4 mushrooms, sliced
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2–3 spring onions, cut into 2-inch pieces
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1 bell pepper, julienned
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2–3 cabbage leaves, thinly sliced
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5–6 snow peas
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1 small carrot, julienned
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2 tablespoons vegetable oil
Sauce Mix
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2 tablespoons light soy sauce
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1 tablespoon sesame oil
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2 teaspoons dark soy sauce
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4 tablespoons oyster sauce
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1 tablespoon sugar
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1 tablespoon rice vinegar
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¼ teaspoon white pepper
Beef Marinade
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1 tablespoon of the sauce mix
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1 teaspoon cornstarch
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¼ teaspoon baking soda
Directions
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Prepare the Noodles:
Blanch fresh Lo Mein or cooked egg noodles in hot water for 1–2 minutes. Drain well, toss with a small amount of sesame oil, and set aside. -
Make the Sauce:
In a small bowl, mix together all the sauce ingredients. Set aside. -
Prep the Ingredients:
Wash and cut all the vegetables as directed. Slice the beef thinly against the grain. -
Marinate the Beef:
In a small bowl, mix the beef with 1 tablespoon of the sauce mix, cornstarch, and baking soda. Let marinate for 10–15 minutes. -
Sear the Beef:
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes without moving, then stir-fry for another 1–2 minutes until browned and nearly cooked through. -
Stir-Fry the Vegetables:
Add the harder vegetables first (like carrots and cabbage) and stir-fry for 1–2 minutes. Then add the remaining vegetables and stir for another 1–2 minutes until just tender. -
Combine Everything:
Push the ingredients to the sides of the wok to create a space in the center. Add the noodles and pour the prepared sauce over everything. Toss everything together thoroughly for 2–3 minutes until well combined and heated through. -
Serve:
Remove from heat and transfer to serving plates. Garnish with extra chopped spring onions or a drizzle of chili oil if desired. Serve immediately.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
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Chicken Lo Mein: Swap the beef for thinly sliced chicken breast or thigh.
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Shrimp Lo Mein: Use peeled and deveined shrimp instead of beef for a seafood version.
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Vegetarian Option: Skip the meat and double the veggies or add tofu. Use a vegetarian oyster sauce alternative.
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Spicy Kick: Add chili flakes or a spoonful of chili garlic sauce for heat.
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Noodle Alternatives: Use ramen noodles, soba, or spaghetti in place of Lo Mein if needed.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet or wok over medium heat with a splash of water or oil to refresh the noodles. You can also microwave in 30-second intervals until warmed through.
FAQs
Can I use dried noodles instead of fresh Lo Mein?
Yes, cook dried Lo Mein or egg noodles according to package instructions and drain before using.
What’s the difference between light and dark soy sauce?
Light soy sauce adds saltiness and flavor, while dark soy sauce adds color and a deeper, slightly sweeter taste.
Do I need to use oyster sauce?
Oyster sauce gives the dish depth and umami. If needed, you can substitute with hoisin sauce or a vegetarian oyster sauce.
Can I skip the baking soda in the marinade?
Baking soda helps tenderize the beef. You can omit it, but the texture may be slightly firmer.
How do I keep the beef tender?
Slice the beef thinly against the grain and marinate it for at least 10 minutes for the best texture.
Can I make this ahead of time?
This dish is best served fresh, but you can prep the sauce, veggies, and beef in advance to save time.
Can I double the recipe?
Yes, but stir-fry in batches to avoid overcrowding the pan, which can steam rather than sear the ingredients.
Is Lo Mein healthy?
Lo Mein can be a balanced meal, especially when packed with vegetables and lean protein. Adjust oil and sauce quantities to suit your dietary needs.
What kind of pan is best for making Lo Mein?
A wok is ideal, but a large nonstick or stainless steel skillet will also work.
Can I freeze leftover Lo Mein?
It’s not recommended as the noodles and vegetables may lose texture, but you can freeze in an emergency and reheat thoroughly.
Conclusion
Beef Lo Mein is a quick, delicious, and satisfying dish that brings the bold flavors of Chinese cuisine straight to your kitchen. With tender beef, crisp vegetables, and savory noodles tossed in a flavorful sauce, this one-pan meal is perfect for busy weeknights or when you’re craving takeout without the delivery wait. Customize it with your favorite proteins and veggies for a dish that never gets old.
Print
Beef Lo Mein
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Halal
Description
Beef Lo Mein is a flavorful Chinese stir-fry made with tender slices of beef, fresh vegetables, and chewy noodles tossed in a savory homemade sauce. It’s a quick and satisfying main course perfect for weeknight dinners.
Ingredients
- 400g (14 oz) Fresh Lo Mein noodles or cooked egg noodles
- 250g (9 oz) Beef sirloin, tenderloin, rump, or any tender cut
- 3–4 mushrooms, sliced
- 2–3 spring onions, cut into 2” pieces
- 1 bell pepper, julienned
- 2–3 cabbage leaves, thinly sliced
- 5–6 snow peas
- 1 small carrot, julienned
- 2 tbsp vegetable oil
- Sauce Mix:
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tsp dark soy sauce
- 4 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- ¼ tsp white pepper
- Beef Marinade:
- 1 tbsp sauce mix (from above)
- 1 tsp corn starch
- ¼ tsp baking soda
Instructions
- Blanch noodles in hot water for 1–2 minutes. Drain, toss with a little sesame oil, and set aside.
- Mix all sauce ingredients in a small bowl and set aside.
- Wash and slice all vegetables. Cut beef into thin slices against the grain.
- Marinate the beef with 1 tbsp of the sauce mix, corn starch, and baking soda for 10–15 minutes.
- Heat a wok or pan over medium-high heat. Add 2 tbsp vegetable oil and sear beef slices for 1–2 minutes on each side until browned.
- Add vegetables to the pan, starting with harder ones like carrots and cabbage. Stir-fry for 1–2 minutes.
- Push ingredients to the side and add noodles and remaining sauce mixture to the center. Toss everything together and stir-fry for 2–3 minutes until well combined and heated through.
- Transfer to serving plates. Garnish with chopped spring onions or chili oil if desired. Serve immediately.
Notes
- Use fresh Lo Mein noodles for best texture, but cooked egg noodles work as a substitute.
- Cut beef against the grain for maximum tenderness.
- Adjust spice and vegetables to your preference — mushrooms, snow peas, or baby corn all work well.
Nutrition
- Serving Size: 1 serving
- Calories: 687
- Sugar: 10g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg
