Beef Lo Mein Recipe

I perfected a Beef Lo Mein Recipe that outshines takeout using pantry staples and one clever trick you’ll want to know.

I’ve been chasing a takeout twin for years and this Beef Lo Mein Recipe might finally be it. Tender slices of flank steak tossed with chewy lo mein or fresh Chinese egg noodles give you that perfect contrast of meaty and springy textures, and somehow it tastes more honest than anything from a styrofoam box.

I won’t pretend I always get it right, sometimes I overdo the sauce, but when it comes together it’s addictive. This is the sort of Easy Beef dinner that makes friends ask for the recipe, and you’re gonna wanna make it again.

Ingredients

• Lo mein noodles: Soft, starchy noodles that add carbs and comfort, soak up sauces for tasty bites.
• Flank steak: Lean beef gives protein and iron, bites stay tender when sliced thin against grain.
• Garlic and ginger: Sharp aromatics boost flavor, aid digestion, and make the dish pop with warmth.
• Scallions: Fresh green onions add crunch, mild bite and color, whites cook while greens finish.
• Napa cabbage: Light leafy veg adds fiber and moisture, keeps stir fry bright and slightly sweet.
• Soy and oyster sauces: Savory umami backbone, salty sweet balance, deepens color and ties all flavors together.
• Toasted sesame oil: Powerful toasted oil, use sparingly for nutty finish and aroma that lingers.

Ingredient Quantities

• 12 oz (340 g) lo mein or fresh Chinese egg noodles
• 1 lb (450 g) flank steak thinly sliced against the grain
• 1 tbsp low sodium soy sauce for the beef marinade
• 1 tsp cornstarch for the beef marinade
• 1 tsp Shaoxing wine or dry sherry optional
• 2 tbsp vegetable oil divided
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 3 scallions thinly sliced whites and greens separated
• 1 medium carrot julienned about 1 cup
• 1 red bell pepper thinly sliced
• 2 cups Napa cabbage or baby bok choy thinly sliced
• 1 cup bean sprouts optional
• 3 tbsp low sodium soy sauce for the sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce optional
• 1/4 cup beef or chicken broth or water
• 1 tsp sugar
• 1 tsp cornstarch for the sauce slurry
• 1 tsp toasted sesame oil
• Salt and black pepper to taste
• Sesame seeds or extra sliced scallions for garnish optional

How to Make this

1. Slice the flank steak thinly against the grain and toss with 1 tbsp low sodium soy sauce, 1 tsp cornstarch and the Shaoxing wine if using; let sit 10 to 15 minutes while you prep everything else.

2. Cook the lo mein or fresh egg noodles per package directions, drain and rinse quickly under warm water so they dont stick, toss with a tiny drizzle of oil and set aside; reserve a splash of noodle water in case the sauce needs thinning.

3. Whisk the sauce: 3 tbsp low sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin if using, 1/4 cup beef or chicken broth (or water), 1 tsp sugar and 1 tsp toasted sesame oil; in a small cup mix the 1 tsp cornstarch slurry with about 1 tbsp cold water and add to the sauce.

4. Heat a wok or large skillet over high heat until very hot, add 1 tbsp vegetable oil, spread the steak in a single layer and sear quickly 1 to 2 minutes until browned but still slightly pink inside; do it in batches if needed, then remove steak to a plate.

5. Add the remaining 1 tbsp oil to the wok, toss in the minced garlic, minced ginger and the white parts of the scallions and stir for about 20 seconds until fragrant but not burned.

6. Add the julienned carrot and sliced red bell pepper, stir fry 1 to 2 minutes, then add the sliced Napa cabbage or baby bok choy and optional bean sprouts and cook another minute until veggies are bright and just tender.

7. Push the veggies to the edge, add the cooked noodles and pour the sauce over everything, return the steak to the wok and toss constantly so the sauce coats all the noodles and meat; if sauce seems too thick add the reserved noodle water or a splash more broth.

8. Cook 1 more minute until the sauce thickens and everything is heated through, taste and season with salt and black pepper if needed.

9. Turn off heat, stir in the scallion greens, sprinkle sesame seeds or extra scallions on top if you want and serve immediately.

Equipment Needed

1. Wok or large skillet, gets super hot for searing and stir frying
2. Large pot for boiling the lo mein noodles
3. Colander or fine strainer to drain and rinse the noodles
4. Sharp chef’s knife for slicing the steak thin and julienning veg
5. Cutting board (one for meat if you want to keep things safer)
6. Tongs or chopsticks plus a sturdy spatula for tossing everything together
7. Small bowl and a whisk or fork for mixing the sauce and cornstarch slurry
8. Measuring spoons and a 1/4 cup measure for the sauces and broth

FAQ

Beef Lo Mein Recipe Substitutions and Variations

• Lo mein noodles: if you dont have them use spaghetti or udon noodles, rice noodles work in a pinch but they cook faster and get softer.
• Flank steak: swap for skirt steak or sirloin, or use chicken breast or firm tofu for a lighter or vegetarian version.
• Oyster sauce: replace with hoisin plus a splash of soy for similar sweetness, or use a mushroom-based vegetarian “oyster” sauce.
• Cornstarch (slurry): arrowroot or tapioca starch work the same, or mix 1 tsp all-purpose flour with water if thats all you got.

Pro Tips

1) Slice and prep like a pro: freeze the flank steak for 15 to 20 minutes so it firms up, then slice very thin against the grain. Pat the slices almost bone dry before you marinate so they sear instead of steam, and let the meat sit at least 20 to 30 minutes if you can.

2) Don’t overcook the noodles: undercook them just a little so they finish in the wok with the sauce, that way they soak up flavor but wont go mushy. Toss them with a tiny bit of oil right after rinsing so they stay separate, and keep a few tablespoons of the noodle water for thinning the sauce.

3) High heat, small batches: get the pan screaming hot and sear the beef quickly in a single layer, do it in batches so the meat browns instead of stewing. Return everything only at the end, this keeps veggies crisp and meat tender.

4) Sauce control and finishing touches: mix the cornstarch slurry with cold water first, add it to the sauce near the end so you can control thickness, and use reserved noodle water to loosen if needed. Finish off with the toasted sesame oil and scallion greens right at the end for freshness, and taste before serving so you can add a pinch of salt or a splash of vinegar to brighten it up.