Name: Beef Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 8 oz lo mein noodles (or spaghetti); 1 lb flank steak or sirloin, thinly sliced; 3 tbsp soy sauce (divided); 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tsp sesame oil (plus extra for noodles); 2 garlic cloves, minced; 1 tsp fresh ginger, minced; 1 tsp brown sugar; 1 tsp cornstarch; 2 tbsp vegetable oil; 1 bell pepper, julienned; 1 carrot, julienned; 2 green onions, sliced; 1 cup shredded cabbage or 1 cup snow peas (optional); 2 tbsp water

Beef Lo Mein is a classic Chinese stir-fry noodle dish made with tender beef, vibrant vegetables, and soft lo mein noodles tossed in a rich, savory sauce. It’s a quick and satisfying meal that brings restaurant-style flavor right to my kitchen—and it’s ready in no time.

Beef Lo Mein

Why You’ll Love This Recipe

I love making Beef Lo Mein because it’s fast, flavorful, and endlessly customizable. The sauce is bold and garlicky, the noodles are soft and chewy, and the beef turns out juicy and tender every time. It’s a complete meal in one pan, and I can use whatever veggies I have on hand. Plus, it tastes just like takeout—but even better because I control what goes in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lo mein noodles (or spaghetti if I don’t have lo mein)
Flank steak or sirloin, thinly sliced
Soy sauce
Oyster sauce
Hoisin sauce
Sesame oil
Garlic, minced
Fresh ginger, minced
Brown sugar
Cornstarch
Vegetable oil
Bell peppers, julienned
Carrots, julienned
Green onions, sliced
Cabbage or snow peas (optional for extra crunch)

Directions

I start by cooking the noodles according to package instructions, then draining and setting them aside. I usually toss them with a little sesame oil to keep them from sticking.
I marinate the beef in a mix of soy sauce, cornstarch, and a touch of sesame oil for about 15 minutes to tenderize and add flavor.
In a small bowl, I whisk together the sauce ingredients: soy sauce, oyster sauce, hoisin sauce, brown sugar, and a splash of water.
I heat some oil in a large wok or skillet over high heat, then stir-fry the marinated beef until browned. I remove it from the pan and set it aside.
In the same pan, I add a little more oil if needed, then sauté the garlic and ginger for about 30 seconds before adding the vegetables. I stir-fry them until just tender but still crisp.
I return the beef to the pan, add the cooked noodles, and pour the sauce over everything.
I toss everything together for a couple of minutes until well-coated and heated through, then garnish with sliced green onions before serving.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes total, including prep and cooking time. It’s perfect for a weeknight dinner or quick weekend lunch.

Variations

I sometimes swap the beef for chicken, shrimp, or tofu depending on what I have. For extra veggies, I like adding mushrooms, baby corn, or bok choy. If I want it spicy, I stir in chili garlic sauce or crushed red pepper flakes. And when I’m low on noodles, I use rice noodles or even ramen in a pinch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually toss the noodles in a hot skillet with a splash of water or soy sauce to keep them moist and flavorful. It also reheats well in the microwave, but I prefer the stovetop for better texture.

FAQs

What kind of noodles should I use?

I like using fresh lo mein noodles, but dried lo mein, egg noodles, or even spaghetti work well if I boil them until just tender.

Can I make this gluten-free?

Yes, I use gluten-free tamari instead of soy sauce and check that my oyster and hoisin sauces are gluten-free. The flavor stays just as rich.

What cut of beef is best?

I use flank steak or sirloin because they’re tender and cook quickly when sliced thin against the grain.

How do I keep the noodles from getting mushy?

I always cook the noodles until al dente and rinse them briefly under cold water to stop the cooking. That helps them hold their texture when stir-fried.

Can I make this ahead?

Yes, I prep the sauce, beef, and veggies ahead of time and store them separately. When I’m ready to cook, everything comes together in under 10 minutes.

Conclusion

Beef Lo Mein is one of my go-to recipes for quick, delicious comfort food. It’s packed with flavor, easy to customize, and comes together in one pan. Whether I’m making it for a cozy night in or meal-prepping for the week, it always hits the spot—and I never get tired of those slurp-worthy noodles.