Name: Beef Lo Mein Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1/4 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tsp sesame oil; 1 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch mixed with 2 tsp water (optional); 1 lb flank steak or sirloin, thinly sliced against the grain; 8 oz lo mein noodles (or spaghetti); 1 red bell pepper, thinly sliced; 1 carrot, julienned; 1 cup snow peas or snap peas; 2 green onions, cut into 2-inch pieces; 2 tbsp oil for stir-frying (vegetable or canola)

Jump to Recipe·Leave a Review

This beef lo mein recipe is a flavorful, satisfying noodle dish that’s quick to prepare and full of savory, saucy goodness. Tender slices of beef are stir-fried with colorful vegetables and tossed with perfectly cooked lo mein noodles in a rich, umami-packed sauce. I love how it comes together in under 30 minutes and tastes just like my favorite takeout — but even fresher.

Why You’ll Love This Recipe

I love this beef lo mein recipe because it’s incredibly easy to make, yet delivers bold flavors and a great texture balance in every bite. The combination of tender beef, crisp vegetables, and chewy noodles all coated in a glossy sauce is hard to beat. It’s the kind of meal I turn to when I want comfort food fast, and I can customize it with whatever veggies I have on hand.

Ingredients

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

For the Lo Mein Sauce:

Soy sauce
Oyster sauce
Hoisin sauce
Sesame oil
Brown sugar
Garlic, minced
Ginger, minced
Cornstarch mixed with a splash of water (optional, for thickening)

For the Beef and Noodles:

Flank steak or sirloin, thinly sliced against the grain
Lo mein noodles (or spaghetti as a substitute)
Bell peppers, thinly sliced
Carrots, julienned
Snow peas or snap peas
Green onions, cut into 2-inch pieces
Oil for stir-frying (like vegetable or canola)

Directions

Cook the noodles: I start by boiling the noodles according to the package instructions, then drain and set them aside. I drizzle a little sesame oil on them to keep them from sticking.
Prepare the sauce: In a small bowl, I mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, garlic, ginger, and the cornstarch slurry if using.
Cook the beef: I heat oil in a wok or large skillet over high heat and stir-fry the beef slices until browned and just cooked through. I remove the beef and set it aside.
Stir-fry the vegetables: In the same pan, I add a bit more oil and stir-fry the bell peppers, carrots, and snow peas for a couple of minutes until just tender-crisp.
Combine: I add the noodles and beef back to the pan, pour in the sauce, and toss everything together until well coated and heated through.
Finish: I stir in the green onions just before serving for a bit of freshness and crunch.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 15 minutes to cook, so the total time is around 25 minutes.

Variations

I sometimes use chicken, shrimp, or tofu instead of beef, depending on what I have in the fridge. I also like to add mushrooms, baby corn, or broccoli for more variety. For a low-carb version, I’ve swapped the noodles with zucchini noodles or shirataki noodles. If I want more heat, I add sriracha or crushed red pepper flakes to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat with a splash of water or soy sauce to loosen up the noodles. The microwave works too, but I stir halfway through to make sure it heats evenly.

FAQs

What type of beef is best for lo mein?

I usually use flank steak or sirloin because they cook quickly and stay tender when sliced thinly against the grain.

Can I make lo mein ahead of time?

Yes, I often prep the sauce, slice the veggies, and even cook the noodles ahead of time. I just store everything separately and stir-fry when ready.

Do I have to use lo mein noodles?

No, I’ve used spaghetti, ramen, and even udon in a pinch. Any long noodle with a firm bite works well.

How do I keep the noodles from sticking?

After draining, I toss them with a bit of sesame oil and make sure to stir them quickly when adding to the pan.

Can I freeze beef lo mein?

I don’t usually recommend freezing it since the noodles can get mushy, but it can be done. I let it cool completely, store it in a freezer-safe container, and reheat it in a pan for the best texture.

Conclusion

This beef lo mein recipe is a quick and flavorful way to bring classic takeout vibes right into my kitchen. With tender beef, crisp veggies, and chewy noodles drenched in a rich sauce, it’s a meal I love to whip up whenever I need something fast, comforting, and downright delicious.