This Beef Lo Mein combines tender beef, onions, peppers, carrots, celery, cabbage, snow peas, and lo mein noodles in a slightly spicy ginger soy sauce. Better than Chinese takeout with layers of flavor and healthier since you control the ingredients. For a complete meal serve with Hot and Sour Soup and Sweet Pork Dumplings
I just really love stir fry! I could easily eat it three to four times a week. It really is so easy to master. You should not be intimidated by it at all and you will be so pleased with the results. Anyone can cook dishes as well or better than your favorite Chinese, Japanese or Thai restaurant!
How do you make Beef Lo Mein?
Start by marinating the beef in a little soy sauce, Worcestershire Sauce, sherry, and rice vinegar. Allow the beef to marinate for at least a couple of hours. Bring a large pot of water to boil. Cook the lo mein noodles according to package directions. Once done drain well and toss with a few drops of sesame oil.
Next whisk together the soy sauce, dissolved cornstarch, sherry, 2 tablespoons Worcestershire Sauce, ginger, and sriracha, and set it aside. Now add a little canola oil to a wok or large skillet over high heat. Add the onion, red pepper, carrots, and celery to the wok cooking for several minutes. Now add the cabbage and snow peas to the wok with the other veggies and cook for several minutes. Reduce the heat to low and add the garlic to the wok with the rest of the veggies stirring constantly and cooking for about one minute. Remove the vegetables from the wok and cover to keep warm.
Now add a little more canola oil to the wok over high heat. Once almost smoking use tongs to remove the sliced beef from the beef marinade shake the beef off as you go and add it to the wok. Cook for several minutes allowing the slices to brown on both sides working in batches. Remove the meat from the wok, plate, and cover to keep warm. Now whisk the sauce in the bowl that you set aside. Add it to the wok over medium-high heat, bring to a boil, and then simmer until slightly thickened. Finally add the beef, vegetables, and lo mein noodles to the sauce and toss to coat.
Helpful tips for making Beef Lo Mein
- This recipe works well with chicken or shrimp too.
- If you are in a pinch and can’t find lo mein noodles substitute spaghetti.
- Cook the beef and vegetables in a very hot wok so everything is stir-fried crisp-tender.
- Use an oil with a high smoking point like canola or peanut because you do not want your oil burning. Swirl it in the base of the wok.
- Don’t overcrowd the wok. Therefore work in batches.
- Vegetables should be dry so they stir fry not steam.
- Remove the meat from the marinade with tongs to allow most of the marinade to drip off. You don’t want your meat to boil just stir fry.
- Cook meat in a single layer so it can sear against the wok.
- Garnish with thinly sliced green onions.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.
So get creative, and adventurous, and live life on the edge! Make yourself some scrumptious stir fry!
More stir-fry recipes to try!
Basic Chicken Stir Fry
Easy Beef Lo Mein Recipe
A delectable beef stir fry recipe with onions, carrots, celery, red bell pepper, Chinese cabbage, rice noodles, and an easy six-ingredient savory sauce. Make sure you read the helpful hints on stir fry.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: main meal beef
- Method: stir fry
- Cuisine: Chinese
Ingredients
- 1 lb beef petite shoulder, flank steak, ribeye, or sirloin cut in bite size pieces
Beef Marinade
- 1/3 cup low sodium soy sauce
- 2 tablespoons Worcestershire
- 2 tablespoons sherry
- 1 tablespoon rice vinegar
Lo Mein
- Lo mein noodles or stir fry rice noodles
- 1/8 teaspoon sesame oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons cornstarch dissolved in 1/4 cup water
- 2 tablespoons sherry
- 2 tablespoons Worcestershire
- 1 tablespoon fresh ginger
- 2 teaspoons sriracha
- 3–4 tablespoons canola oil
- 1/2 large onion chopped
- 1 large red pepper cut julienne
- 2 carrots cut in matchsticks
- 2 stalks celery cut on diagonal
- 3 cups Chinese shredded cabbage
- 30–40 snow peas
- 3 cloves garlic minced
Instructions
- Add beef, 1/3 cup soy sauce, 2 tablespoons Worcestershire, 2 tablespoons sherry, and 1 tablespoon rice vinegar to a large Ziploc bag. Allow to marinate in the refrigerator for 30 minutes up to 6 hours.
- Bring a large pot of water to boil. Cook the lo mein noodles according to package directions. Once done, drain well, rinse with cold water, and toss with a few drops of sesame oil.
- Combine 1/4 cup soy sauce, dissolved cornstarch, 2 tablespoons sherry, 2 tablespoons Worcestershire, ginger, and sriracha in a medium ceramic or glass bowl. Mix with a whisk and set aside.
- Heat 2 tablespoons of canola oil in a wok on high heat just until smoking. Add onion, red pepper, carrots, and celery to the wok. Cook for 3-5 minutes. Add cabbage and snow peas to the wok with the other veggies and cook for 2-3 minutes. Reduce heat to low and add garlic to the wok with the rest of the veggies and cook for 1 minute. Remove vegetables from the wok. Cover to keep warm.
- Add 1 tablespoon of canola oil to the wok on high heat. Using tongs remove beef slices from the marinade; discard the marinade. Add the beef and cook for 3-5 minutes allowing the slices to brown on each side before turning. Remove the beef from the wok. Cover and keep it warm.
- Whisk the sauce in the bowl and add it to the wok on high heat. Allow it to come to a boil and thicken for about 1-2 minutes. If the sauce is too thick, add 1-2 tablespoons of water. Add the veggies and the beef back to the wok. Add the lo mein noodles and stir to combine.
Notes
- Cook the beef and vegetables in a very hot wok, so everything is stir-fried crisp-tender.
- Use an oil with a high smoking point like canola or peanut because you do not want your oil burning. Swirl it in the base of the wok.
- Don’t overcrowd the wok. Therefore work in batches.
- Vegetables should be dry, so they stir fry, not steam.
- Remove the meat from the marinade with tongs to allow most of the marinade to drip off. You don’t want your meat to boil. Just stir fry.
- Cook meat in a single layer so it can sear against the wok.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.
Keywords: beef stir fry, stir fry recipes, how to make beef lo mein, what is beef lo mein, easy beef lo mein, beef lo mein stir fry
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This post was originally published on January 3, 2015, and was republished on March 27, 2020, with new content.
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