Beef Lo Mein – Restaurant Quality! (VIDEO)

5 from 17 votes
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Beef and noodles are such an amazing combination, and this Beef Lo Mein is no exception! In my opinion, Lo Mein is one of the most versatile stir-fry dishes on the planet. You can make it with pretty much any vegetables you’d like, and in this case, super tender beef is paired with a medley of crisp vegetables and a savory sauce that is incredibly delicious!

I absolutely love making this dish when I have friends or family over, and every single one of them had said this is the best Beef Lo Mein they’ve ever had! The noodles are chewy and paired with the crisp vegetables and tender beef, and I’m so excited to share my recipe with you all!

Watch the Beef Lo Mein Recipe Video Below!

Beef Lo Mein Plated Close Up

Ingredients for Restaurant Quality Beef Lo Mein, at Home!

Beef Marinade

  • 1 lb flank steak – you can also substitute with cuts like skirt steak, flat iron, or top round steak;
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
  • 1/4 tsp baking soda – Baking soda is used as a tenderizing agent for the beef.
  • 1 tbsp shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
  • 1 tbsp light soy sauce – You will need “light” (not “low sodium”) or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
  • 1/2 tbsp cornstarch – The coating of cornstarch will form a beautiful crust when the beef is cooked quickly in the pan.
  • 1/2 tbsp neutral oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not work with the flavors of Chinese cooking.

Vegetables + Aromatics

  • 1 carrot, medium
  • 3 cups cabbage, sliced
  • 1/2 cup white onion, sliced
  • 5 scallions, greens and whites separated
  • 5 cloves garlic, chopped

Sauce

Noodles + Oil

  • 16 oz lo mein noodles – The #1 question I always get is which noodles do I use? My favorite brand is Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!
  • 1/2 tsp sesame oil
  • 3 tbsp neutral oil

Beef Lo Mein: Recipe Instructions

1. Prepare Your Vegetables

One of my most important tips for a successful Lo Mein is to prepare all your vegetables and ingredients ahead of time! The dish comes together so quickly in the wok or pan, so it’s important to have everything beside your stove and at your disposal so they can be added quickly!

Additionally, cutting your vegetables to similar size pieces is also an important note to keep in mind. Similar size pieces will cook evenly, and ultimately result in a Beef Lo Mein that is easier to eat! I cut the carrot, onion, scallions, and cabbage into 1-2″ strips below.

Beef Lo Mein Raw Ingredients

2. Slice, Marinate, and Cook Your Beef

Slice the flank steak at an angle against the grain to create 1/4″ wide strips. Cutting at about a 45 degree angle will give the beef nice surface area, but keep it thin enough to cook quickly in the wok! Once the beef is sliced, marinate the strips with the following:

  • Kosher Salt
  • White Pepper
  • Baking Soda
  • Shaoxing Wine
  • Light Soy Sauce
  • Cornstarch
  • Neutral Oil

A small amount of baking soda is used here as a tenderizing agent to the beef, while the oil and cornstarch help coat the beef to form a beautiful crust when it is cooked quickly in the pan. This is a process called velveting.

Add the seasonings and mix them well and marinate for 20 minutes, then fry them over high heat for 2-3 minutes until the beef is cooked through and set them aside!

Beef Frying In Wok

3. Mix the Sauce

In a bowl, mix together your Beef Lo Mein sauce by combining light soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper, sugar, cornstarch, water, and msg. Set aside near the pan.

4. Cook the Lo Mein Noodles

Cook noodles 1 minute under package directions in boiling water, drain and remove. I prefer using fresh Lo Mein noodles. My favorite brand is Twin Marquis and you can find them in most Asian grocery stores such as 99 Ranch. I do not recommend buying any “pre-cooked” noodle, because they end up breaking apart when stir frying at high heat.

5. Fry the Aromatics

In the remaining oil after the beef is cooked, turn the heat to high and fry garlic for a few seconds until fragrant, then immediately add onions, scallion whites, carrot, cabbage. Stir fry for 2 minutes.

Bring the Dish Together in the Wok

Add back the cooked beef, noodles and sauce. Mix together until the sauce has thickened (thanks to the cornstarch we added), then at the last minute, add the scallion greens and finish your Beef Lo Mein with sesame oil!

Beef Lo Mein in Wok

PRO TIPS

Expert Tips for Making Beef Lo Mein at Home

CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!

SUCCESS IS IN THE PREP!
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your beef, premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.

UNDERCOOK YOUR NOODLES: Don’t forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!

RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.

CUSTOMIZE THE VEGETABLES: One of the reasons why I love Lo Mein so much is you can put basically whatever you want in it! Feel free to add other vegetables like mushrooms, celery, and bean sprouts!

Beef Lo Mein Plated Close Up

Storage and Reheating

Store any leftover Beef Lo Mein in an air tight container in the refrigerator for up to 3 days. To reheat, cover the Beef Lo Mein with a damp paper towel and reheat until the noodles and beef are warmed through. The damp paper towel with create steam to reheat (but not overcook) the noodles!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven. My KEY TIP would be to avoid crowding your pan – crowding can lead to your fried rice not cooking thoroughly and becoming mushy.

What to Serve with Beef Lo Mein?

The answer is what can you NOT serve with Beef Lo Mein! This dish is so versatile, you can eat it as a main dish or serve alongside other Chinese Take-Out dishes!

If you tried this Beef Lo Mein or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

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5 from 17 votes

Beef Lo Mein

Servings: 4
Prep: 30 minutes
Cook: 15 minutes
Beef Lo Mein in Wok
This Beef Lo Mein is a variation of a classic Chinese takeout dish with tender beef, crisp vegetables, savory sauce, and chewy lo mein noodles!

Ingredients 

Beef Marinade

Vegetables + Aromatics

  • 1 carrot, medium
  • 3 cups cabbage, sliced
  • 1/2 cup white onion, sliced
  • 5 scallions, greens and whites separated
  • 5 cloves garlic, chopped

Sauce

Noodles + Oil

Instructions 

  • Slice beef at an angle against the grain to ¼” thick strips and marinade for 20 minutes with the Beef Marinade.
  • Cut the vegetables to ½” pieces and chop garlic. Set aside near the pan.
  • In a bowl, mix together sauce by combining light soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper, sugar, cornstarch, water, and msg. Set aside near the pan.
  • Cook noodles 1 minute under package directions in boiling water, drain and remove.
  • In a wok or large pan, heat 3 tbsp of neutral oil over high heat, fry beef for 2-3 minutes (in batches) until golden brown and cooked through.
  • In the remaining oil over high heat, fry garlic for a few seconds until fragrant, then immediately add onions, scallion whites, carrot, cabbage. Stir fry for 2 minutes.
  • Add back beef, noodles, sauce then mix to combine until the sauce has thickened. Add back the scallion greens, finish with a 1/2 tsp of sesame oil, mix and enjoy!

Notes

KEY TIPS:
CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!
SUCCESS IS IN THE PREP!
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your beef, premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.
UNDERCOOK YOUR NOODLES: Don’t forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!
RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
CUSTOMIZE THE VEGETABLES: One of the reasons why I love Lo Mein so much is you can put basically whatever you want in it! Feel free to add other vegetables like mushrooms, celery, and bean sprouts!
 

Storage and Reheating

Store any leftovers in an air tight container in the refrigerator for up to 3 days. To reheat, cover with a damp paper towel and reheat until the noodles and beef are warmed through. The damp paper towel with create steam to reheat (but not overcook) the noodles!

Nutrition

Calories: 621kcalCarbohydrates: 95gProtein: 37gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 68mgSodium: 1665mgPotassium: 643mgFiber: 5gSugar: 5gVitamin A: 2749IUVitamin C: 26mgCalcium: 77mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating




20 Comments

  1. 5 stars
    A family favorite. This recipe is so easy and flavorful. I love all the tips and the pictures make it so much easier to follow. It’s in our monthly rotation.