Beef Lo Mein

This Beef Lo Mein has savory noodles tossed in a delicious sauce with juicy beef and fresh vegetables. This is easy to make and even better than takeout!

Beef Lo Mein

It is seriously hard not to eat this Beef Lo Mein right out of the skillet! When I say this is better than takeout, I 100% mean it. It’s the real deal, and really easy to make! 

The beef is seasoned and juicy, the vegetables are vibrant and perfectly softened with the right amount of crunch, and savory Lo Mein noodles are tossed in the best sauce; it’s perfectly balanced with every element of flavor represented.

I can’t wait for you to try this! Don’t miss my Pro Tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Tenderize, slice, and season the beef. Toss with 1/4 cup of the sauce mixture and set aside while you measure out the remaining ingredients.

Sear the beef in peanut oil and set aside. Deglaze the skillet with white wine and reduce by half.

Sauté broccoli, onions, peppers, and carrots in the same skillet. Add the remaining sauce mixture. Bring to a boil and allow it to thicken. Reduce to a simmer. 

Add cooked Lo Mein noodles and stir to combine. Add the beef back and toss to heat through. Garnish with green onions and serve!

Pro Tips

• Cuts of Steak: Strip steak, skirt steak, flank steak, or sirloin are great options for this recipe.
• White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after searing the chicken. An equal amount of chicken broth may be used if you don’t cook with wine. 
• Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 8 oz. spaghetti noodles can be used instead if needed.
• While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
• A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
• Optional additions include: sliced mushrooms, broccoli, celery, green beans, and edamame.
• Topping Options: Green onions, peanuts, cashews, crunchy chow mein noodles.
• Using Chicken: Feel free to make my Chicken Lo Mein recipe if you have chicken on hand! 

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

• Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• 1 quart measuring cup with a spout– This is what I use to combine my sauce ingredients ahead of time. 
• Kitchen Tongs– For handling the chicken during searing and tossing the lo mein in the sauce at the end.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

*As an Amazon Associate, I earn from qualifying purchases.

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Beef Lo Mein

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

5 from 11 ratings

Servings: 4 people

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This Beef Lo Mein has savory noodles tossed in a delicious sauce with beef and vegetables. This is a healthy dinner idea that's even better than takeout!

Ingredients

US Customary - Metric

Sauce

• ▢ 1 cup beef broth
• ▢ ¾ cup chicken broth, see notes
• ▢ ¼ cup soy sauce
• ▢ 1 tablespoon brown sugar, can sub honey
• ▢ 2 tablespoons cornstarch
• ▢ 3 cloves garlic, minced
• ▢ 1 teaspoon hot sauce
• ▢ ¼ teaspoon toasted sesame oil
• ▢ ¼ tsp ground ginger
• ▢ 1 pinch red pepper flakes, optional

Stir Fry

• ▢ 1 lb. top sirloin steak, can sub strip, skirt, or flank
• ▢ Salt and pepper, to taste
• ▢ ½ teaspoon EACH: garlic powder, onion powder
• ▢ 2 tablespoons peanut oil, plus more as needed
• ▢ ½ cup dry white wine, see notes
• ▢ 2 cups broccoli, cut into bite-sized pieces
• ▢ 1 yellow onion, cut into chunks
• ▢ 1 red bell pepper, cut into chunks
• ▢ ½ cup carrots, julienned
• ▢ 8 oz. Lo Mein noodles, see notes
• ▢ Green onions, to garnish

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Instructions

Prep Work

• Combine the sauce ingredients in a large measuring cup with a spout. Transfer ¼ cup of it to a medium bowl and set the rest aside.
• Place plastic wrap over the beef and use a meat tenderizer to pound it on each side. This makes it much more tender. Cut away any large areas of fat.
• Slice the meat into strips (against the grain). Cut the strips into smaller pieces, about 1.5 inches long.
• Season the beef with salt, pepper, garlic powder, and onion powder. Transfer it to the reserved ¼ cup of sauce and toss to coat. Let it marinate while you cut the vegetables and begin boiling salted water for the Lo Mein.

Make the Stir Fry

• Once all ingredients are measured and ready, heat oil in a large skillet over medium-high heat. Add the beef and let it sear, undisturbed, for 2-3 minutes. Toss and allow the other sides to cook through, about 2 more minutes. Remove and set aside.
• Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 4 minutes.
• Boil the noodles for 1 minute less than al dente according to package instructions. (Set a timer to ensure you don’t overcook them.) Drain once cooked. (Optional, drizzle with a little oil and toss to coat.)
• While the noodles cook, add the vegetables to the skillet with the wine and cook for about 3 minutes to soften slightly.
• Add the sauce and bring it to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce heat to low.
• Add the cooked noodles a bit at a time, tossing to coat until desired noodle-to-sauce- ratio is obtained. The noodles will continue to absorb the sauce and the flavors will continue to meld as it stands.
• Add the beef back along with any juices from the plate and toss to coat. Heat through for 1-2 minutes.
• Garnish with green onions and serve!

Notes

Pro Tips:

• Cuts of Steak: Strip steak, skirt steak, flank steak, or sirloin are great options for this recipe.
• White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after searing the chicken. An equal amount of chicken broth may be used if you don’t cook with wine. 
• Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 8 oz. spaghetti noodles can be used instead if needed.
• While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
• A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
• Optional additions include: sliced mushrooms, broccoli, celery, green beans, and edamame.
• Topping Options: Green onions, peanuts, cashews, crunchy chow mein noodles.
• Using Chicken: Feel free to make my Chicken Lo Mein recipe if you have chicken on hand! 

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Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated.

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Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 511kcal, Carbohydrates: 59g, Protein: 35g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 68mg, Sodium: 1490mg, Potassium: 807mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3889IU, Vitamin C: 82mg, Calcium: 77mg, Iron: 3mg

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Course: Main Course

Cuisine: American, Chinese

Author: Stephanie