Beef Lo Mein

5 from 22 votes

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!

Prep Time30

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

Beef Marinade

1 lb flank steak
1/2 tsp kosher salt
1/4 tsp white pepper
1/4 tsp baking soda
1 tbsp shaoxing wine
1 tbsp light soy sauce
1/2 tbsp cornstarch
1/2 tbsp neutral oil

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

2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1/4 tsp white pepper
1/2 tbsp white sugar
1/2 tbsp cornstarch
1 tbsp water
1/4 tsp msg

Noodles + Oil

16 oz lo mein noodles
1/2 tsp sesame oil
3 tbsp neutral oil

US Customary - Metric

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

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

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.

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!

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.

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!

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!

Nutrition