Beef Lo Mein [Quick and Easy Noodle Stir-fry]

Beef lo mein is a popular takeout dish, and this recipe will make you want to grab chopsticks and dig in—unless, of course, a fork is closer.

Chewy noodles, tender beef, fresh mushrooms, and vegetables in a silky, and savory sauce are all you need for this quick and easy noodle stir-fry!

But who needs takeout? Preparing Beef Lo Mein at home is the ideal way to maintain control over quality ingredients, customize vegetables, or accommodate gluten-free diets.

With just a little extra care in the prep, this dish comes together quickly and easily with beefy, noodley, tender vegetables in savory perfection. The only challenge is there may not be any leftovers.

This lo mein stir fry comes together with easily sourced ingredients and simple prep, so you’ll have a better-than-takeout dinner done in no time. It’s a great take-along for lunches too!

Cooking Guide and Tips:

1. Prepping the Beef:
   • Cut the beef (tri-tip, sirloin, or flank steak) across the grain into thin strips that will cook quickly.
   • Marinate the beef to tenderize and boost flavor.
2. Prepping the Vegetables:
   • Cut the vegetables into thin strips, julienne-style, for quick cooking, and so the texture blends well with the noodles.
3. Choosing the Right Noodles:
   • Fresh Chinese noodles, like Ka-Me Hokkien Stir-Fry Noodles, are the best option for a more authentic texture. Fresh noodles also save time as they do not need to be precooked like dried noodles. Just rinse in hot water to loosen and stir into the skillet. I found these fresh noodles in the Asian food section at the grocery store (Kroger), but you may find them with other fresh pasta or eggroll wraps.
   • Suitable substitutions are dried rice noodles or spaghetti.
4. Sauce Perfection:
   • Chinese cooking wine (“Shaoxing wine”) is the standard for making more authentic “restaurant” lo mein noodles. We use dry sherry in this recipe because it is a solid substitution and is easy to source. If you can find Shaoxing wine, use that instead of the dry sherry in the recipe below.
   • Homemade lo mein sauce allows you to customize flavors. Once mixed, adjust the soy sauce or red pepper flakes for saltiness and heat.
5. Make ahead and Leftovers:
   • Vegetables can be prepped 2-3 days in advance for easy meal prep
   • Reheat leftovers in a skillet over medium-low heat with a couple tablespoons of water for best results

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Beef Lo Mein

It’s all in the spicy sauce on this one, coating the noodles, beef, and vegetables in savory perfection.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Asian, Main Dish, noodles

Cuisine: Asian American

Servings: 6

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 14 ounces fresh Chinese noodles like Ka-Me Hokkien Stir-Fry Noodles

FOR THE BEEF AND MARINADE:

• ▢ 1/2 pound tri-tip steak sirloin, or flank steak, cut into 1/4" x 2" strips
• ▢ 2 teaspoons soy sauce
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon avocado oil
• ▢ 1/4 teaspoon baking soda

FOR THE STIR-FRY SAUCE:

• ▢ 3 tablespoons water
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons oyster sauce
• ▢ 1 tablespoon dry sherry or Shaoxing wine
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon honey
• ▢ 1 teaspoon toasted sesame oil
• ▢ 1/4 teaspoon white pepper
• ▢ 1/4 teaspoon crushed red pepper flakes , to taste

FOR THE STIR-FRY:

• ▢ 2 tablespoons avocado oil or peanut oil
• ▢ 1 cup carrots julienned
• ▢ 1 cup zucchini julienned
• ▢ 1 cup red bell pepper julienned
• ▢ 1/2 cup green onion sliced thin in long strips(matching the noodles)
• ▢ 8 ounces mushrooms sliced thin
• ▢ 4 ounces snow peas
• ▢ 1 tablespoon garlic minced
• ▢ 1 tablespoon fresh ginger grated

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Instructions

• Rinse the noodles with hot water to loosen; set aside.
• Spread the beef out in a shallow bowl and sprinkle the marinade over it. Mix it all together to evenly coat the meat and set aside to marinate for 30 minutes while prepping the rest of the ingredients.
• In a small bowl, combine the water, soy sauce, oyster sauce, dry sherry, cornstarch, honey, sesame oil, white pepper and pepper flakes; stir to dissolve the cornstarch.
• In a large skillet heat 1 tablespoons oil over med heat until hot, add beef to the skillet and cook, stirring only occasionally to brown but not cook through, 3-4 minutes. Transfer beef to a plate and set aside.
• In the same skillet, heat the remaining 1 tablespoons of oil over medium-high heat. Add the carrots, zucchini, bell pepper, green onion, mushrooms, and snow peas; cook for 2-3 minutes, then stir in the garlic and ginger. Cook an additional 2-3 minutes until fragrant and vegetables have softened.
• Reduce heat to medium-low and return beef and any collected juices to the skillet with vegetables and stir in the sauce mixture.
• Add the noodles to the skillet and toss to coat with sauce and incorporate with beef and vegetables. Serve immediately.

Notes

To make this dish gluten-free, look for the following:

Panda Brand (Green Label) Oyster Flavored Sauce or Wok Mei All Natural Oyster Sauce
Tamari Soy Sauce brands like San-J
Gluten-Free Asian Noodles or Ancient Harvest Quinoa pasta
Rachael Ray Beef Stock-in-a-Box (recommended for flavor by Cooks Illustrated) or Imagine Organic Beef Flavored Broth

Nutrition

Calories: 366kcal | Carbohydrates: 48g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4727IU | Vitamin C: 51mg | Calcium: 54mg | Iron: 4mg

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