Beef Lo Mein brings that beloved takeout flavor right to your kitchen, and once you see how easy it is, you’ll wonder why you ever waited for delivery. There’s something magical about the sizzle of beef hitting a hot wok and the way those noodles soak up every bit of savory sauce.
I remember the first time I made lo mein at home – I was skeptical it could match our favorite Chinese restaurant. But after a few tries, I discovered the secret: high heat, quick cooking, and not overthinking it. Now it’s my go-to for those nights when we’re craving something satisfying but don’t want to spend an hour in the kitchen. My grandkids request it almost as often as my Sunday pot roast. The best part? You control the vegetables, the sauce, and the quality of beef. Time to heat up that wok.
Why Beef Lo Mein Belongs in Your Recipe Box
Growing up in the Midwest, stir-fry wasn’t part of my mother’s repertoire, but when I discovered it years later, I fell in love with how it combines the comfort of a hearty meal with the speed of modern cooking. This beef lo mein recipe has become a weeknight hero in my kitchen because it delivers on every front.
- Ready in under 40 minutes from start to finish, making it perfect for busy evenings
- Uses simple ingredients you can find at any grocery store – no specialty shopping required
- Feeds the whole family with tender beef, colorful vegetables, and satisfying noodles in one dish
- Tastes better than takeout because you control the sodium and freshness of ingredients
- Works with what you have since vegetables and proteins are easily adaptable
- Creates minimal cleanup with most cooking happening in a single wok or skillet
I’ve served this to picky eaters and adventurous diners alike, and it always gets cleaned up. There’s something about those slippery noodles coated in savory sauce that just works.
Ingredient Spotlight
Lo mein noodles form the foundation of this dish, with their thick, chewy texture that holds sauce beautifully – I prefer fresh noodles from the refrigerated section, but dried lo mein or even spaghetti works in a pinch.
Beef flank steak gives you tender, flavorful meat when sliced thinly against the grain. I always choose flank because it’s affordable and cooks quickly without getting tough.
Bell peppers in mixed colors bring sweetness, crunch, and visual appeal – red, yellow, and orange peppers add the most vibrant look to your bowl.
Carrots, julienned provide that classic lo mein texture and a touch of natural sweetness. Cutting them into thin matchsticks ensures they cook quickly and evenly.
Green onions serve double duty as both a cooking ingredient and a fresh garnish. I use half during cooking and save half for topping.
Low-sodium soy sauce delivers that essential umami and saltiness without overwhelming the dish – using low-sodium lets you control the final seasoning.
Oyster sauce adds depth and a subtle sweetness that makes the sauce cling to the noodles. This is the secret ingredient that separates good lo mein from great lo mein.
Sesame oil finishes everything with a nutty aroma that screams authentic Asian flavor – just a little goes a long way.
How to Make Beef Lo Mein
Step 1. I always start by prepping everything before I turn on the heat – slice your beef thinly against the grain, julienne those carrots, slice the bell peppers and green onions, because once you start cooking, it moves fast.
Step 2. Bring a large pot of water to boil and cook your lo mein noodles according to package directions until they’re al dente. Betty’s tip: reserve half a cup of that starchy pasta water before draining – it helps the sauce coat everything beautifully.
Step 3. Heat your cooking oil in a wok or large skillet over medium-high heat until it shimmers, then add the sliced beef in a single layer and let it sear for 3 to 4 minutes without moving it too much – you want that nice brown color.
Step 4. Remove the browned beef from the wok and set it aside on a plate. This prevents overcooking while you work on the vegetables.
Step 5. In that same wok with all those flavorful beef bits, toss in your bell peppers, carrots, and half the green onions, stirring constantly for 3 to 4 minutes until they’re tender-crisp. I’ve learned that vegetables should still have some snap to them.
Step 6. Return your cooked noodles and beef to the wok, then pour in the soy sauce, oyster sauce, sesame oil, and that reserved pasta water. Toss everything together vigorously for about 2 minutes until the sauce coats every strand.
Step 7. Plate your beef lo mein immediately while it’s piping hot and garnish with the remaining fresh green onions. Through years of making this, I’ve found it tastes best straight from the wok.
Keeping This Beef Lo Mein Fresh
I typically store leftover beef lo mein in an airtight container in the refrigerator where it keeps well for up to 3 days. The noodles will absorb some of the sauce as they sit, which honestly makes them even more flavorful the next day. My family actually fights over the leftovers for lunch.
For reheating, I prefer using a wok or large skillet over medium heat with a splash of water or extra soy sauce to loosen things up – this brings back that fresh-cooked texture much better than the microwave. If you’re in a hurry, the microwave works fine – just add a tablespoon of water, cover the container loosely, and heat in 1-minute intervals, stirring between each one.
Betty’s method for freezing: While you can freeze lo mein for up to 2 months in freezer-safe containers, I’ll be honest – the noodles can get a bit mushy when thawed. If you do freeze it, reheat directly from frozen in a covered skillet with a little water, stirring frequently until heated through.
Perfect Partners for Beef Lo Mein
- Egg rolls or spring rolls provide that crispy contrast to the soft, saucy noodles and make the meal feel like a complete takeout experience
- Asian cucumber salad with rice vinegar and sesame seeds cuts through the richness with refreshing crunch and tanginess
- Steamed edamame sprinkled with sea salt adds protein and a fun finger-food element that my grandkids love
- Hot and sour soup makes this a fuller meal while adding warming spices – perfect for cooler evenings
- Stir-fried bok choy with garlic brings extra vegetables to the table and stays true to the Asian flavor profile – similar to how I prepare my crispy chilli beef with quick-cooked vegetables
- Simple steamed broccoli dressed with a little soy sauce keeps things light while adding nutrition, much like the vegetable sides I serve with Mongolian beef meatballs
My family’s go-to is serving this lo mein with egg rolls and a quick cucumber salad – it feels special without requiring extra cooking time. If you’re looking for more Asian-inspired beef dishes, my sticky Mongolian meatballs and broccoli pairs beautifully with this for a complete feast.
FAQs
I recommend chicken, pork, or shrimp as excellent alternatives – just adjust cooking times since chicken and pork take similar time to beef, while shrimp only needs 2 to 3 minutes.
To prevent this issue, use fresh or dried Chinese egg noodles, linguine, or even spaghetti – the texture will be slightly different but still delicious.
The best approach I’ve tested is slicing against the grain when the meat is slightly frozen (easier to get thin slices) and not overcooking it – 3 to 4 minutes max.
Beef Lo Mein
Ingredients
Equipment
Method
- Prepare all ingredients by slicing the beef thinly against the grain, julienning the carrots, and slicing the bell peppers and green onions.
- Bring a large pot of water to boil and cook lo mein noodles according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat cooking oil in a wok or large skillet over medium-high heat. Add sliced beef in a single layer and cook for 3 to 4 minutes until browned. Remove and set aside.
- In the same wok, add bell peppers, carrots, and half of the green onions. Stir-fry for 3 to 4 minutes until tender-crisp.
- Return cooked noodles and beef to the wok. Add soy sauce, oyster sauce, sesame oil, and reserved pasta water. Toss vigorously for 2 minutes until sauce coats everything.
- Serve immediately, garnished with remaining green onions.
