Beef Lo Mein Recipe

Beef Lo Mein is a classic Chinese dish featuring tender beef, savory noodles, and a medley of vegetables all tossed in a flavorful sauce. This quick and easy stir-fry is perfect for busy weeknights or as a delicious alternative to takeout. Packed with bold flavors and vibrant colors, this one-pan dish will satisfy the whole family!

Ingredients You’ll Need

For the Beef:

• ½ lb beef sirloin or flank steak (thinly sliced against the grain)
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

For the Noodles:

• 8 oz lo mein noodles (or spaghetti as a substitute)

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 tbsp sesame oil
• 1 tsp sugar
• ¼ cup chicken or beef stock

For the Stir-Fry:

• 2 tbsp vegetable oil
• 3 cloves garlic (minced)
• 1-inch piece of ginger (minced)
• 1 medium carrot (julienned)
• 1 cup broccoli florets
• 1 red bell pepper (thinly sliced)
• 2 green onions (cut into 1-inch pieces)
• 1 cup bean sprouts (optional)

Step-by-Step Directions

Step 1: Marinate the Beef

1. In a bowl, mix the sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes while preparing the other ingredients.

Step 2: Cook the Noodles

1. Bring a large pot of water to a boil and cook the lo mein noodles according to the package instructions. Drain and set aside.
2. Toss the cooked noodles with a small drizzle of sesame oil to prevent sticking.

Step 3: Prepare the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), sesame oil, sugar, and chicken stock. Set aside.

Step 4: Stir-Fry the Beef

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
2. Add the marinated beef and stir-fry for 2–3 minutes until browned. Remove the beef from the pan and set aside.

Step 5: Cook the Vegetables

1. Add the remaining tablespoon of vegetable oil to the pan.
2. Sauté garlic and ginger for 30 seconds until fragrant.
3. Add the carrots, broccoli, and bell pepper. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
4. Add the green onions and bean sprouts (if using), and cook for another minute.

Step 6: Combine Everything

1. Return the beef to the pan and add the cooked noodles.
2. Pour the prepared sauce over the mixture and toss everything together until well-coated and heated through.

Step 7: Serve

1. Transfer the Beef Lo Mein to a serving platter or individual bowls.
2. Garnish with additional green onions or sesame seeds, if desired, and serve immediately.

Serving & Storage Tips

Serving:

• Serve Beef Lo Mein hot and fresh, as it tastes best right out of the wok.
• Pair it with egg rolls or a side of steamed dumplings for a complete meal.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm gently in a skillet over medium heat, adding a splash of water or stock to loosen the sauce if needed.
• Freeze: Beef Lo Mein can be frozen for up to 2 months. Thaw in the fridge overnight and reheat as directed.

Helpful Notes

1. Choose the Right Noodles: Traditional lo mein noodles are ideal, but spaghetti or linguine works as a substitute.
2. Slice Beef Thinly: Cutting against the grain ensures tender slices of beef.
3. Customize Vegetables: Swap in snow peas, snap peas, mushrooms, or zucchini for a personalized twist.
4. Boost Heat: Add a teaspoon of chili oil or sriracha for a spicy kick.

Tips from Well-Known Chefs

1. Ken Hom: “Cook your noodles al dente so they hold their texture in the stir-fry.”
2. Ching-He Huang: “For the perfect stir-fry, make sure your wok is hot before adding ingredients. High heat is key to achieving the right flavor.”
3. Martin Yan: “Use fresh, seasonal vegetables for the best flavor and texture in your lo mein.”

Frequently Asked Questions

1. Can I use a different protein?

Yes! Chicken, shrimp, pork, or tofu all work well as substitutes for beef.

2. What’s the difference between lo mein and chow mein?

Lo mein uses soft, boiled noodles, while chow mein typically involves crispy, pan-fried noodles.

3. What if I don’t have oyster sauce?

Replace it with an equal amount of hoisin sauce or soy sauce with a pinch of sugar.

4. Can I make this gluten-free?

Yes, use gluten-free tamari instead of soy sauce and rice noodles in place of lo mein noodles.

5. What’s the best oil for stir-frying?

Neutral oils like vegetable oil, canola oil, or peanut oil are great for high-heat cooking.

6. Can I make this dish vegetarian?

Absolutely! Skip the beef and add tofu or extra vegetables. Use vegetable stock in the sauce.

7. Do I need a wok?

No, a large skillet works well, though a wok allows for easier tossing of ingredients.

8. Can I make the sauce in advance?

Yes, prepare the sauce up to 2 days ahead and store it in the refrigerator until ready to use.

9. How do I prevent noodles from sticking?

Toss cooked noodles with a small amount of sesame oil after draining.

10. Can I double the recipe?

Yes, but stir-fry in batches to avoid overcrowding the pan, which can lead to steaming rather than stir-frying.