Alright, picture this: soft, chewy noodles tangled with tender strips of beef and a colorful parade of fresh veggies, all tossed in a savory, slightly sweet sauce that makes your kitchen smell like your favorite takeout joint. That’s beef lo mein for you—a dish that somehow feels fancy but is totally doable on a weeknight. I’m so excited to share this recipe because it hits all the right notes—comfort, speed, and that umami punch we all crave. Plus, there’s a little trick up my sleeve to keep the beef juicy and the noodles perfectly coated. Ready? Let’s dive in and make some magic happen!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
8 ounces lo mein or spaghetti noodles
8 ounces flank steak, thinly sliced against the grain
2 tablespoons vegetable oil, divided
1 cup shredded carrots
1 cup sliced bell peppers (red or yellow for color)
1 cup snap peas or snow peas
3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 teaspoon freshly grated ginger
For the Sauce / Garnish:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
Pinch of crushed red pepper flakes (optional)
Sesame seeds for garnish (optional)
How I Make It
Step 1:
Start by cooking your noodles according to the package instructions until just tender. Drain and rinse with cold water to stop the cooking and prevent them from sticking together later.
Step 2:
While the noodles are cooking, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and brown sugar in a small bowl. This sauce is your flavor powerhouse—balance is key! Set it aside.
Step 3:
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef in a single layer, cooking quickly until browned but still tender, about 2-3 minutes. Remove beef and set aside—don’t overcook it or it’ll get tough.
Step 4:
Add the remaining oil to the pan. Toss in the garlic, ginger, and white parts of the green onions and stir-fry until fragrant, about 30 seconds. Then, add the carrots, bell peppers, and snap peas. Cook for 3-4 minutes, letting everything stay crisp-tender and bright.
Step 5:
Return the beef to the pan, pour the sauce over everything, and stir to coat. Then, add the drained noodles and gently toss until the sauce clings to the noodles and ingredients, warming the whole dish.
Step 6:
Finish with a sprinkle of the green parts of the onions and optional sesame seeds. Serve immediately, savoring the inviting aroma and hungry anticipation!
Variations & Tips
Swap flank steak for thinly sliced chicken, pork, or tofu for a change.
Use whatever fresh veggies you have—broccoli, mushrooms, or baby corn work great.
Add a splash of rice vinegar or lime juice at the end for a zesty kick.
If you like heat, double the crushed red pepper flakes or drizzle with sriracha.
Cook the noodles al dente, so they don’t turn mushy when tossed in the sauce.
Marinate the beef briefly in a teaspoon of soy and cornstarch for extra tenderness.
How I Like to Serve It
I love to serve this beef lo mein straight from the wok into family-style bowls, perfect for casual dinners. It also pairs beautifully with steamed dumplings or a simple cucumber salad. When it’s chilly outside, this dish feels like a warm hug after a long day. And it’s a great dish to bring to potlucks or weeknight get-togethers because everyone digs into those noodles!
Notes
Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water or broth.
If you don’t have lo mein noodles, spaghetti or linguine are fine substitutes in a pinch.
Closing: This beef lo mein recipe always hits the spot with its perfect balance of flavors and textures—trust me, it’ll become a weeknight favorite before you know it!
