Beef Lo Mein Recipe

Name: Beef Lo Mein
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz dried lo mein noodles or 12 oz fresh; 1 lb flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 2 tablespoons dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/2 teaspoon sesame oil; 1/4 cup chicken or beef broth; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 red bell pepper, thinly sliced; 2 cups shredded green cabbage; 2 green onions, sliced

Chinese · Main course · 30 min total

Beef Lo Mein recipe videos

This Beef Lo Mein features tender beef and vegetables tossed with chewy egg noodles in a savory, slightly sweet sauce. It's a quick and satisfying weeknight dinner that rivals your favorite takeout.

20
min prep

10
min cook

4
servings

480
kcal/serving

Ingredients

8 oz dried lo mein noodles or 12 oz fresh
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1/4 cup chicken or beef broth
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 red bell pepper, thinly sliced
2 cups shredded green cabbage
2 green onions, sliced

Instructions

Bring a large pot of water to a boil. Cook noodles according to package directions until al dente. Drain and rinse under cold water. Toss with a little oil to prevent sticking.
In a bowl, combine sliced beef with 2 tablespoons soy sauce and cornstarch. Toss to coat and let marinate for 10 minutes.
In a small bowl, whisk together dark soy sauce, oyster sauce, sugar, sesame oil, and broth. Set aside.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
Add remaining 2 tablespoons oil to the wok. Stir-fry garlic and ginger for 30 seconds. Add bell pepper and cabbage; stir-fry for 2 minutes until crisp-tender.
Return beef to the wok. Add the cooked noodles and pour the sauce over everything. Toss and stir-fry for 1-2 minutes until heated through and sauce coats the noodles.
Garnish with green onions and serve immediately.

Tips

For best results, slice the beef against the grain for tenderness.
Substitute chicken or pork for beef if desired.
Add a pinch of red pepper flakes for heat.
Leftovers can be stored in the fridge for up to 2 days; reheat in a skillet.

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