Beef Lo Mein

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. It’s 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 gyoza.

Satisfy your cravings for Chinese takeout with this quick and easy Beef Lo Mein recipe. Skip the wait and the delivery fees and make this delicious dish at home in just a few simple steps. I love stir-fry! I could easily eat it three to four times a week. It 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 as or better than your favorite Chinese, Japanese, or Thai restaurant!

Key Ingredients and Shopping Advice

• Beef steak: petite shoulder, flank steak, ribeye, or sirloin
• Soy sauce: preferably low-sodium
• Shaoxing wine: sake or dry sherry
• Rice vinegar
• Noodles: lo mein, stir fry, or even spaghetti
• Sesame oil: a little bit goes a long way
• Ginger: freshly grated or ginger paste
• Vegetables: onion, red bell pepper, carrots, celery, shredded cabbage, and snow peas

How To Make Beef Lo Mein

Start by marinating the beef in a little soy sauce, Shaoxing wine, and rice vinegar for at least a couple of hours.

Bring a large pot of water to boil. Cook the lo mein noodles according to the package directions. Once done, drain well and toss with a few drops of sesame oil.

Whisk together the soy sauce, dissolved cornstarch, Shaoxing wine, ginger, and sriracha, and set it aside. 

Stir fry the veggies in a little hot oil in a skillet or wok over medium-high heat.

Remove the sliced beef from the marinade and cook it in a little oil over medium-high heat.

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.

Beth’s Recipe Tips

• This recipe also works well with chicken or shrimp.
• 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.
• It is best to use an oil with a high smoking point, like vegetable, canola, or peanut.

What To Serve With It

I like to serve this with egg drop soup or wonton soup. Or a fun salad like Asian slaw or Asian cucumber salad. My husband loves it served with homemade egg rolls and crab rangoon.

Storage and Reheat

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat in a skillet over medium-high for 2 minutes while tossing.

More Stir-Fry Recipes

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.

5 from 23 votes

Print Pin Rate

Course: main meal beef

Cuisine: Chinese

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 359kcal

Author: Beth Pierce

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 shaoxing wine
• 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 Shaoxing wine
• 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 the beef, 1/3 cup soy sauce, 2 tablespoons Shaoxing wine, and 1 tablespoon rice vinegar to a large Ziploc bag or bowl. 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 Shaoxing wine, 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, to prevent the oil from burning. Swirl it in the base of the wok.
• Don’t overcrowd the wok. 
• 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.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat in a skillet over medium-high for 2 minutes while tossing.

Nutrition

Calories: 359kcal | Carbohydrates: 21g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 1728mg | Potassium: 1021mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6267IU | Vitamin C: 70mg | Calcium: 115mg | Iron: 4mg

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