Classic Homemade Beef Lo Mein Recipe

Ingredients

8 oz lo mein noodles
1 lb flank steak, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1 cup julienned carrots
1 cup sliced bell peppers
1 cup sliced mushrooms
1/2 cup sliced onions
2 cups bean sprouts
4 green onions, sliced
For the Sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 teaspoon sugar
1/2 cup water

Steps and instructions

Cook the lo mein noodles according to the package instructions. Drain and set aside.
In a bowl, mix together the ingredients for the sauce: soy sauce, oyster sauce, hoisin sauce, cornstarch, sugar, and water. Stir until well combined and set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the thinly sliced flank steak to the pan and cook until browned. Remove the steak from the pan and set aside.
In the same pan, add the garlic and ginger and cook until fragrant.
Add the carrots, bell peppers, mushrooms, and onions to the pan. Cook until the vegetables are tender.
Return the cooked steak to the pan with the vegetables. Add the bean sprouts and green onions.
Pour the sauce over the steak and vegetables. Stir until everything is well coated.
Add the cooked lo mein noodles to the pan and toss until everything is well mixed and the noodles are coated with the sauce.
Remove from heat and serve the beef lo mein hot.

Tools for making

Wok - Large round-bottomed cooking pan used for stir-frying and tossing ingredients.
Skillet - A flat-bottomed pan with low sides used for cooking and sautéing ingredients.
Cooking Spoon or Spatula - Utensil used for stirring, flipping, and tossing ingredients in the pan.
Knife - Used for slicing the flank steak and other vegetables.
Cutting Board - Surface for chopping and preparing ingredients.
Bowl - Used for mixing the sauce ingredients.
Measuring Cups and Spoons - Essential for accurately measuring ingredients in the recipe.
Tongs - Utensil used for tossing and turning the noodles and other ingredients.
Strainer or Colander - Used for draining the cooked noodles.
Plates or Bowls - For serving the beef lo mein.

Recipe variations

Substitute the flank steak with chicken, shrimp, or tofu for a different protein option.
Add different vegetables such as broccoli, snow peas, or water chestnuts for variety.
For a spicier version, add red pepper flakes or Sriracha sauce to the sauce mixture.
Experiment with different types of noodles such as udon noodles or rice noodles.
Include additional aromatics such as lemongrass or Thai basil for a unique flavor.
For a gluten-free option, use gluten-free soy sauce and substitute the lo mein noodles with gluten-free rice noodles or zucchini noodles.
Add a splash of sesame oil for a nutty flavor.
Garnish with chopped cilantro or toasted sesame seeds for added freshness and texture.
Include some crushed peanuts or cashews for added crunch.
If you prefer a vegetarian version, omit the meat and double the amount of vegetables or add some meat substitutes such as seitan or tempeh.

Recipe overview

Beef Lo Mein is a delicious and easy Chinese dish that you can make right at home! This recipe features tender slices of beef and a variety of colorful vegetables, all stir-fried in a savory sauce and tossed with lo mein noodles. It's a perfect weeknight dinner that's better than takeout and ready in under 30 minutes. You'll love the burst of flavors from the garlic, ginger, and Asian sauces. Plus, it's a great way to use up any leftover vegetables you have on hand. Get your wok or skillet ready, and let's make some Beef Lo Mein!

Common questions

Can I use different types of noodles for this recipe? Yes, you can use other types of noodles such as spaghetti or linguine if you don't have lo mein noodles available. Just cook them according to the package instructions.
Can I substitute the flank steak with a different cut of beef? Certainly! You can use other cuts of beef like sirloin or ribeye if you prefer. Just make sure to slice the beef thinly for quick cooking.
Can I add or substitute vegetables? Absolutely! Feel free to customize the vegetable selection based on your preferences or what you have available. Popular options include snow peas, bok choy, or broccoli.
Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version by omitting the beef and increasing the quantity of vegetables. You can also add tofu or substitute the oyster sauce with a vegetarian alternative.
Can I make the sauce ahead of time? Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Just make sure to stir it well before using.
Can I make this recipe spicy? If you prefer a spicy version, you can add red pepper flakes or sriracha sauce to the sauce mixture for some heat. Adjust the amount according to your spice preference.
Can I double the recipe? Yes, you can easily double the recipe to serve more people. Just make sure to adjust the cooking times accordingly, especially when stir-frying the beef and vegetables.
Can I reheat leftovers? Certainly! You can reheat the leftovers in a skillet or microwave until heated through. Add a splash of water or sauce if needed to prevent the noodles from drying out.

Serving dishes and utensils

Wok - A traditional stir-fry pan that provides even heat distribution for cooking the beef lo mein.
Skillet - An alternative to a wok, a skillet can also be used to cook the beef lo mein.
Large pot - For boiling the lo mein noodles before cooking.
Tongs - Useful for flipping and stirring the ingredients in the wok or skillet.
Spatula - To toss and stir-fry the ingredients in the pan.
Chef's knife - For thinly slicing the flank steak and mincing garlic.
Cutting board - A sturdy surface for chopping and preparing the ingredients.
Mixing bowl - To combine the sauce ingredients before adding to the stir-fry.
Measuring cups and spoons - For accurately measuring the sauce ingredients.
Plates or bowls - To serve the beef lo mein.
Chopsticks - Traditional utensils for enjoying the beef lo mein.
Napkins - For wiping hands and utensils while enjoying the meal.

Origin stories

Lo Mein, a deeply loved culinary gem, finds its roots in the heart of Cantonese cuisine. This dish, whose name literally translates to "stirred noodles," rose to fame in Southern China and Hong Kong, where the unique method of parboiling noodles before tossing them with a delightful medley of ingredients was first honed. The secret to a true Lo Mein lies in the interplay of textures and flavors - the delicate balance between the slightly chewy noodles, the crunch of fresh vegetables, and the savory-sweet velvetiness of the sauce. And while the recipe has traveled continents and been adapted countless times, the essence of its origin - the bustling Cantonese noodle stalls filled with the symphony of sizzling woks - can be tasted in every bite. Each mouthful is a reminder of the dish's humble beginnings in the narrow, aromatic streets of Canton, where it was lovingly crafted to feed both the body and soul.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.