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.

Course main meal beef

Cuisine Chinese

Keyword beef lo mein stir fry, beef stir fry, easy beef lo mein, how to make beef lo mein, stir fry recipes, what is beef lo mein

Prep Time 20

Cook Time 15

Servings 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 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.

Nutrition