Recipe

Beef Lo Mein

Saucy noodles, tender beef, and crisp veggies in a glossy homemade lo mein sauce.

By Matt Campbell

•

4.8

A large bowl of beef lo mein with glossy noodles, seared slices of beef, broccoli, carrots, and scallions on a wooden table with chopsticks

If takeout lo mein is your comfort food love language, this is the at-home version that actually hits. We're talking slick noodles that cling to a savory-sweet sauce, beef with browned edges, and vegetables that stay bright and crisp-tender instead of going sleepy and soft.

The secret isn't complicated. It's timing. We mix the sauce first, cook the noodles just until bouncy, then stir-fry in quick stages so everything keeps its personality. Also, you're going to taste the sauce before it hits the pan. That's not optional. That's the fun part.

Small bowls of soy sauce, oyster sauce, sesame oil, brown sugar, minced garlic, and grated ginger arranged on a kitchen counter

Why It Works

Restaurant-style sauce that is glossy, balanced, and clings to noodles without turning soupy.
Tender beef thanks to a quick cornstarch marinade that helps it stay juicy and soft.
Crisp-tender vegetables because we cook them hot and fast, then bring everything together at the end.
Flexible and forgiving: swap the veggies, change the heat level, and use what you have.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Best in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave works too, but stir halfway through and add a tiny splash of liquid so the noodles do not dry out.

Freeze: You can, but noodles soften after thawing. If you do freeze, portion into containers and freeze up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Common Questions

What noodles should I use for lo mein?

Fresh lo mein noodles are perfect if you can find them, but spaghetti works shockingly well. Use 10 to 12 ounces and cook just until al dente so it does not go mushy in the pan.

How do I keep the beef tender?

Slice against the grain, keep it thin, and do a quick marinade with cornstarch and soy sauce. That little velveting step helps the beef hold onto moisture and stay tender. Then sear it fast over high heat and pull it out before it overcooks.

Can I make this without oyster sauce?

Yes. Substitute hoisin sauce (a bit sweeter) or use extra soy sauce plus a teaspoon of brown sugar. The flavor will shift, but it will still be delicious.

Why is my lo mein watery?

Usually one of three things: you did not drain noodles well, the pan was not hot enough, or the vegetables released a lot of moisture. Use a big skillet or wok, cook hot and fast, and let excess liquid boil off before adding noodles.

Can I add spice?

Absolutely. Add chili crisp at the end, or stir in 1 to 2 teaspoons sriracha into the sauce. You can also toss in a pinch of crushed red pepper with the garlic.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Medium pot for noodles
Colander
Mixing bowl (for beef)
Small bowl or measuring cup (for sauce)
Tongs

Lo mein is one of my favorite “save the weeknight” meals because it rewards a little chaos. You can be slightly messy, slightly loud with the heat, and still land the plane. The first time I tried to nail this at home, I made the classic mistake of cooking everything at once and ended up with soft veggies and gray beef. Now I treat it like a tiny assembly line: sauce ready, noodles ready, beef seared and out, veggies quick, then everyone back in the pan for the glossy group hug at the end. It's fast, forgiving, and the leftovers are basically lunch bait.

Beef Lo Mein

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

Beef

1 lb flank steak or sirloin, sliced very thin against the grain
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp neutral oil (plus more for cooking)

Noodles

10 to 12 oz lo mein noodles, yakisoba noodles, or spaghetti

Sauce

1/3 cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce (optional, for a touch more sweetness and body)
2 tbsp water or chicken broth (plus more to loosen if needed)
2 tsp brown sugar
1 1/2 tsp toasted sesame oil
2 tsp cornstarch
3 cloves garlic, minced
1 tsp fresh ginger, grated

Stir-fry

2 tbsp neutral oil, divided
3 cups shredded cabbage (or coleslaw mix)
1 cup carrots, cut into matchsticks or thin slices
1 1/2 cups broccoli florets
4 to 6 scallions, sliced (white and green parts)
Black pepper, to taste
Sesame seeds, for serving (optional)

Thin slices of flank steak in a bowl being tossed with cornstarch and soy sauce

Instructions

Mix the sauce first. In a small bowl, whisk soy sauce, oyster sauce, hoisin (if using), water or broth, brown sugar, sesame oil, cornstarch, garlic, and ginger until smooth. Set aside. This is your “no panic later” step. Taste it now and adjust: a splash more water for less saltiness, a pinch more sugar for balance, or a little extra oyster sauce for depth.
Marinate the beef quickly. In a mixing bowl, toss sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp oil. Let it sit while you prep everything else, about 10 minutes.
Cook the noodles. Boil noodles according to package directions until just al dente.
Drain well. If you are using spaghetti or other dried noodles, rinse briefly with warm water to stop the cooking and wash off extra starch, then drain again. If you are using fresh lo mein, skip the rinse and just drain well so the sauce clings.
Toss noodles with a tiny drizzle of oil to prevent sticking.
Sear the beef. Heat a large skillet or wok over medium-high heat. Add 1 tbsp neutral oil. Spread beef in a single layer and let it sear undisturbed for 60 to 90 seconds, then toss and cook another 30 to 60 seconds until mostly cooked. Transfer to a plate.
Tip: If your pan is crowded, cook the beef in batches so it sears instead of steaming.
Stir-fry the vegetables. Add remaining 1 tbsp oil to the pan. Add broccoli and carrots first, stir-fry 2 minutes. Add cabbage and the white parts of the scallions, then stir-fry until the cabbage is just wilted but still has some crunch, about 1 to 2 minutes.
Bring it all together. Give the sauce a quick re-whisk, then pour it into the hot pan with the veggies. It will thicken fast, about 30 to 60 seconds.
Add noodles and beef. Add drained noodles and the seared beef (plus any juices) to the pan. Toss continuously with tongs until everything is glossy and evenly coated, about 1 to 2 minutes. Grind in black pepper to taste.
Note for yakisoba: Many packages are pre-steamed. Loosen them gently and keep the toss short so they do not go soft.
Finish and serve. Top with the green parts of scallions and sesame seeds if you like. Taste and adjust. More soy for salt, a tiny pinch of sugar for balance, or chili crisp for heat.

Nutrition information is estimated.

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Beef Lo Mein

Why It Works

Pairs Well With

Recommended

Beef Chow Fun

Chow Fun (Beef Ho Fun)

Steak Stir Fry

Sesame Soba Noodle Bowl

Storage Tips

Common Questions

What noodles should I use for lo mein?

How do I keep the beef tender?

Can I make this without oyster sauce?

Why is my lo mein watery?

Can I add spice?

Beef Lo Mein

Ingredients

Beef

Noodles

Sauce

Stir-fry

Instructions