By Bring Beef Lo Mein to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Beef Lo Mein captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Beef Lo Mein becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Beef Marinade:
12 oz (340g) flank steak, thinly sliced against the grain
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon vegetable oil
¼ teaspoon baking soda
For the Sauce:
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
½ teaspoon sesame oil
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon white pepper
For the Stir-Fry:
1 pound (450g) fresh lo mein noodles
1 clove garlic, minced
1 medium carrot, julienned
½ red bell pepper, julienned
½ cup mushrooms, sliced
½ cup bamboo shoots, sliced
2 cups Napa cabbage, shredded
⅔ cup snow peas
2 cups mung bean sprouts
2 tablespoons vegetable oil, divided
1 tablespoon Shaoxing wine (optional; replace with water if avoiding alcohol)
2 scallions, julienned (white and green parts separated)
PREPARATION STEPS
Marinate the Beef:
In a bowl, combine sliced beef with cornstarch, soy sauce, vegetable oil, and baking soda. Mix well and let marinate for 30 minutes.
Prepare the Sauce:
In a small bowl, mix together light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper. Set aside.
Cook the Noodles:
If using fresh lo mein noodles, rinse them under hot tap water to loosen and drain thoroughly. If using dried noodles, cook according to package instructions until al dente, then drain and set aside.
Stir-Fry the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until just cooked through. Remove beef from the wok and set aside.
Stir-Fry the Vegetables:
In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and the white parts of the scallions; stir-fry until fragrant.
Add carrots, bell pepper, mushrooms, bamboo shoots, and Napa cabbage. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
Add snow peas and mung bean sprouts; stir-fry for another minute.
Combine and Serve:
Return the cooked beef to the wok. Add the prepared sauce and Shaoxing wine (or water). Stir to combine.
Add the cooked noodles and toss everything together until evenly coated and heated through.
Garnish with the green parts of the scallions before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
