This Beef Lo Mein combines tender beef, onions, peppers, carrots, celery, cabbage, snow peas and rice noodles in a slightly spicy ginger soy sauce. 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 up to overnight. Now cook the rice noodles according to package instructions. Once done drain well and toss with a few drops of sesame oil.
Next whisk together soy sauce, dissolved cornstarch, sherry, 2 tablespoons Worcestershire Sauce, ginger and sriracha and set aside. Now add a little canola oil to the wok 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. Next 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 vegetables from wok and cover to keep warm.
Now add a little more canola oil to the wok over high heat. Once almost smoking using tongs to remove the meat from the marinade and add to the wok. Cook for several minutes allowing the meat to brown on both sides working in batches. Next remove the meat from the wok, plate, cover and 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, then simmer until slightly thickened. Finally add the beef, vegetables and rice noodles to the sauce and toss to coat.
Helpful tips for making Beef Lo Mein
- 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 meat from the marinade with tongs to allow most of the marinade to drip off. You don’t want your meat to boil hence you want it to stir fry.
- Cook meat in a single layer so it can sear against the wok.
So get creative, adventurous and live life on the edge! Make yourself some scrumptious stir fry!
More stir fry recipes you will love!
- Easy Basic Chicken Stir Fry
- Ginger Chicken Stir Fry
- One Skillet Kung Pao Chicken
- Chicken Broccoli and Mushroom Stir Fry
This post was originally published January 3, 2015 and was republished March 27, 2020 with new content.Print
Beef Lo Mein
A delectable beef stir fry recipe with onions, carrots, celery, red bell pepper, Chinese cabbage, rice noodles and an easy six ingredient 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
- 1 lb beef petite shoulder cut in bite size pieces
- 1/3 cup low sodium soy sauce
- 2 tablespoons Worcestershire
- 2 tablespoons sherry
- 1 tablespoon rice vinegar
- 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
- Add beef, 1/3 cup soy sauce, 2 tablespoons Worcestershire, 2 tablespoons sherry and 1 tablespoon rice vinegar to large ziploc bag. Allow to marinate in refrigerator for 30 minutes up to 6 hours.
- Bring small saucepan of water to a boil on stove. Remove from heat and add rice noodles. Let noodles soak in water 8-10 minutes. Rinse under cold water and drain well. Toss with a few drops of sesame oil and set aside.
- Combine 1/4 cup soy sauce, dissolved cornstarch, 2 tablespoons sherry, 2 tablespoons Worcestershire, ginger and sriracha in medium ceramic or glass bowl. Mix with whisk and set aside.
- Heat 2 tablespoons canola oil in wok on high heat just until smoking. Add onion, red pepper, carrots and celery to wok. Cook for 3-5 minutes. Add cabbage and snow peas to the wok with the other veggies and cook 2-3 minutes. Reduce heat to low and add garlic to the wok with the rest of the veggies and cook 1 minute. Remove vegetables from wok. Cover to keep warm.
- Add 1 tablespoon each canola to wok on high heat. Using tongs remove beef from marinade; discard marinade. Add the beef and cook 3-5 minutes allowing the meat to brown on each side before turning. Remove from wok. Cover and keep warm.
- Whisk sauce in bowl and add to wok on high heat. Allow to come to boil and thicken about 1-2 minutes. If sauce is too thick add 1-2 tablespoons of water. Add veggies and beef back to wok. Add rice noodles and stir to combine.
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