Alright, picture this: the aroma of sizzling garlic and soy sauce swirling in the kitchen, tender strips of beef tossing with crisp, colorful veggies and perfectly chewy noodles. This recipe is my tried-and-true go-to when I want dinner that feels both special and totally doable after a long day. Beef Lo Mein has this magical ability to hit that sweet spot of satisfying savory goodness without keeping you in the kitchen forever. Trust me, once you get the hang of how to stir-fry everything just right and nail that balance of sauce, you’ll want to make this on repeat. Plus, it’s flexible enough to swap in whatever veggies you have on hand—total win!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
8 oz lo mein noodles or spaghetti
8 oz flank steak, thinly sliced against the grain
2 tbsp vegetable oil, divided
2 cups mixed vegetables (such as bell peppers, snap peas, carrot strips, and mushrooms)
3 cloves garlic, minced
1/2 cup green onions, sliced
For the Sauce / Garnish:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp sugar
1/4 cup beef broth or water
Optional: toasted sesame seeds for garnish
How I Make It
Step 1:
First things first, prep your noodles according to package instructions until just tender, then drain and set aside. While those cook, slice your flank steak thinly—this makes all the difference in tenderness. Tip: slice against the grain for the best texture.
Step 2:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot and shimmering, add the beef in a single layer and sear quickly until browned but not fully cooked through, about 2 minutes. Remove beef and set aside.
Step 3:
Add the remaining tablespoon of oil to the pan. Toss in your minced garlic and stir for about 30 seconds until fragrant (careful not to burn it!). Then add your mixed vegetables and stir-fry for about 3-4 minutes, until they’re crisp-tender and vibrant.
Step 4:
Return the beef to the pan along with the drained noodles. Give the sauce ingredients a good stir in a small bowl to combine, then pour it over everything.
Step 5:
Toss constantly for 2-3 minutes so the noodles soak up that savory sauce and the beef finishes cooking. You want everything coated in a glossy, flavorful sheen.
Step 6:
Turn off the heat and stir in the green onions and a drizzle of sesame oil. Serve immediately with a sprinkle of toasted sesame seeds if you like a little extra crunch and nuttiness.
Variations & Tips
Swap the beef for chicken or tofu to suit your tastes or dietary needs.
Use whatever veggies you have—broccoli, bok choy, or bean sprouts work wonderfully.
If you like a little heat, toss in some crushed red pepper flakes or a splash of chili oil.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce, and rice noodles instead of wheat-based noodles.
For extra richness, stir in a beaten egg with the noodles at the end for a silky texture.
How I Like to Serve It
I often pair this Beef Lo Mein with a light cucumber salad to balance the savory richness. It’s also fantastic for casual family dinners or a simple weeknight treat that still impresses. On chilly nights, the warm, satisfying flavors really hit the spot, making you want to linger at the table and savor every bite.
Notes
Leftovers keep well in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to maintain texture.
If your beef is tough, thin slices and quick cooking are key—overcooking will make it chewy!
Closing: This recipe always feels like a little celebration in my kitchen—simple, satisfying, and bursting with flavor every single time.
