Beef Lo Mein

Quick and delicious stir-fry combining tender flank steak, colorful vegetables, and savory noodles in a mouthwatering sauce, ready in under 40 minutes.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 420

Ingredients Equipment Method Notes

Ingredients

8 oz lo mein noodles
8 oz beef flank steak thinly sliced against the grain
1 cup bell peppers mixed colors, sliced
1 cup carrots julienned
4 green onions sliced
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 tablespoons cooking oil for stir-frying

Equipment

Large pot for boiling noodles
Wok or large skillet
Knife and cutting board

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.

Notes

For best results, slice beef against the grain while slightly frozen for easier, thinner slices. Use high heat for proper stir-fry technique. Don't overcook vegetables to maintain their crunch and color.