Packed with healthy veggies, this Beef Lo Mein recipe is a flavorful 30-minute meal perfect for busy weeknights!
When we get Chinese food take-out, we almost always get Lo Mein noodles. It’s one of the few dishes that every single person in our family really loves. But did you know how easy this dish is to make at home?
I’ve shared my easy Shrimp Lo Mein noodles before. This recipe for Beef Lo Mein is just as quick and yummy!
Better-than-take-out Beef Lo Mein Noodles
This delicious Chinese dish is awesome to make at home for so many reasons.
- It’s versatile: you can use almost any protein and mix of your fave veggies.
- You can make this in 30 minutes or less, making this a perfect weeknight dinner recipe.
- With fresh ingredients and no delivery/drive time, this is a Chinese food recipe that is truly better than take-out!
What is the difference between beef lo mein and beef chow mein?
This is a common question. In fact, I remember asking this myself when I was a kid and we’d dine out at our favorite local Chinese restaurant, Chin Yen (sadly now closed).
Both lo mein and chow mein are usually made with egg noodles. The difference is in the cooking preparation.
Lo mein refers to noodles that are stirred or tossed with sauce. Whereas, chow mein refers to fried noodles. So when you order chow mein noodles, you’re usually getting a crunchy dish in which the noodles were stir-fried separately and then added to the dish. Lo mein noodles are cooked in the sauce with the veggies and meat at the end, tossed, and served. So the lo mein noodles are softer and sauced.
What is Beef Lo Mein made of?
This recipe is highly adaptable to suit your personal taste preferences. You can use the measurements as a base, and then adjust depending on your taste and ingredients you choose to use.
To make this a super fast, one-pan recipe, I cheat a little and use ramen noodles. Yes, the kind that cost less than a dollar each. The kind your mom probably sent to you in Costco-sized portions in college care packages.
For vegetables, I love the crunch of baby corn, red peppers, broccoli, celery, and carrots in this dish. You could also use zucchini, potatoes, cauliflower, mushrooms, or eggplant.
Flank steak is the preferred cut of beef for beef lo mein. It’s leaner than other cuts, and comes from the belly of the cow, so it’s full of beef flavor. But since it can be a bit tough (it is easy to overcook it), it’s cut into thin strips and/or small pieces, which makes it great for stir fry and noodles.
Instead of flank steak, you could also use skirt steak. Skirt steak is the most similar to flank steak: it’s also long and thin, and full of beef flavor. Sirloin steak or rump steak are also good options for this dish. Just be sure you slice the meat thinly.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
What equipment do you need to make Beef Lo Mein?
To start, you’ll need a wok. I love my daTerra Cucina 13″ wok. It’s non-stick and heats quickly and evenly, which makes it ideal for stir-fries like this.
If you don’t have a wok, you could use a non-stick skillet with high sides.
What wine pairs with Beef Lo Mein?
A classic wine pairing for beef lo mein would be a crisp Sauvignon Blanc. However, I recently enjoyed this particular recipe with an off-dry Riesling and it was amazing together!
The hint of sweetness and bright acidity in an off-dry Riesling balances the salty sweetness of the sauce for these noodles.
More fast and easy recipes
- Creamy Vegan Pasta with Crispy Mushrooms
- One Pan New Orleans-Style BBQ Shrimp and Scallops
- Easy Shrimp Tacos
- Instant Pot Chicken Noodle Soup
- Pork and Peanut Dragon Noodles
Easy Beef Lo Mein
- 2 tbsp Soy Sauce
- 2 tsp Hoisin Sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 2 packages uncooked ramen noodles (discard spice packet that comes with it)
- 2 tbsp vegetable oil
- 1/2 – 3/4 lb beef, cubed
- 1 tablespoon cornstarch
- 1/2 cup julienned (thinly sliced) carrots
- 1 cup broccoli, chopped
- 1/2 cup red pepper, de-stemmed, seeded, chopped
- 1 cup baby corn, cut into 2" pieces
- 1 garlic clove, minced
- optional garnish: sliced chives or green onions, chopped parsley
Make the sauce
- In a small bowl, stir together the soy sauce, hoisin sauce, sesame oil, and ground ginger. Set aside.
Cook the Noodles
- Cook noodles according to package directions. When cooked, drain and set aside.
Stir-fry the meat and vegetables
- In a wok or large skillet, heat oil over medium-high heat. Add the sauce, beef, and cornstarch, and combine until the cornstarch is incorporated into the sauce. Cook the beef until fully cooked, stirring constantly, about 3-4 minutes. Using a slotted spoon, remove the beef and place in a bowl or plate; set aside. Leave any remaining liquid in the pan.
- Add the vegetables and garlic, and stir constantly until vegetables are slightly softened, about 2-3 minutes. Toss in the cooked noodles stir together until the noodles and veggies are well coated. Return the beef to the wok/skillet, and combine.
- Garnish with fresh herbs. Serve immediately.