Description
This Beef Lo Mein is a flavorful stir-fry dish made with tender beef, fresh vegetables, and savory noodles tossed in a rich, umami-packed sauce. It’s an easy, restaurant-style meal ready in just 30 minutes!
Ingredients
For the Beef & Marinade:
3/4 lb flank steak (or sirloin), thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Sauce:
1/4 cup soy sauce (or low-sodium soy sauce)
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
For the Lo Mein:
8 oz lo mein noodles (or spaghetti)
1 tablespoon vegetable oil
1 small onion, sliced
1 cup bell peppers, thinly sliced
1 cup carrots, julienned
1 cup broccoli florets
2 cloves garlic, minced
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
- Marinate the beef: In a bowl, toss the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Let it sit while preparing the other ingredients.
- Make the sauce: In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
- Cook the noodles: Boil lo mein noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil to prevent sticking.
- Stir-fry the beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef and sear for 2-3 minutes per side until browned. Remove and set aside.
- Cook the vegetables: In the same pan, add onion, bell peppers, carrots, and broccoli. Stir-fry for 3-4 minutes until slightly tender. Add garlic and cook for 30 seconds until fragrant.
- Combine everything: Return the beef to the pan, add the cooked noodles, and pour in the sauce. Toss everything together and stir-fry for 1-2 minutes until well coated and heated through.
- Serve: Garnish with sliced green onions and sesame seeds. Enjoy hot!
Notes
Swap the protein: Use chicken, shrimp, or tofu instead of beef.
Spicy version: Add ½ teaspoon red pepper flakes or a drizzle of sriracha.
Make it gluten-free: Use tamari instead of soy sauce and rice noodles instead of lo mein.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.