Beef Lo Mein Recipe
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Overloaded with tender beef pieces, lots of fresh vegetables, and a scrumptiously sweet yet savory sauce, this quick and easy beef lo mein recipe is the perfect healthier (and cheaper) version of this takeout favorite.
I’ve shared my vegetarian lo mein recipe before, which is a weeknight fave when I feel like takeout but don’t want to spend the money. It’s a copycat version of PF Chang’s lo mein, which my husband and daughter absolutely LOVE.
This time, I’m sharing a beef lo mein recipe. It’s similar, but we’re using fresh vegetables instead of frozen vegetables. You can use any veggies you like, but I’m going all out and using red bell pepper, onion, broccoli, carrots, and mushroom (because why not?). We’re also adding tender beef pieces, of course! This is paired with lo mein noodles and a deliciously sweet yet savory sauce. It’s made using brown sugar, hoisin sauce, soy sauce, pepper, sesame oil, and hot sauce (which is totally optional). I can’t get enough of it, it’s so good y’all!
One of my favorite things about this beef lo mein recipe is that it’s so quick and easy to make. It can be on the table in under 30 minutes, which I don’t know about you, but that’s music to my ears.
I hope you enjoy this lo mein recipe as much as my family does. Let’s get cooking!
Recipe Ingredients
- Flank steak
- Lo mein noodles or spaghetti
- Sesame oil
- Olive oil
- Minced garlic
- Fresh ginger
- Chopped broccoli florets
- Sliced onion
- Mushrooms
- Sliced red bell pepper
- Sliced carrot
Sauce
- Brown sugar
- Soy sauce
- Hoisin sauce
- Sesame oil
- Sriracha or other hot sauce (optional)
- Pepper
How to Make Beef Lo Mein Recipe
First, start a large pot of water to boil for the noodles.
Thinly slice flank steak and lightly season with salt and pepper. Set aside.
Combine the sauce ingredients (brown sugar, soy sauce, hoisin sauce, sesame oil, hot sauce, and pepper) in a small bowl. Set aside.
Add the lo mein noodles to the boiling pot of water and cook based on the package directions. Drain the noodles and toss with sesame oil, then set aside.
While the noodles are cooking, add olive oil to a large skillet.
Add in the minced garlic and ginger and cook for 30 seconds.
Add the sliced steak.
Cook for 2 to 3 minutes or until it’s no longer pink in the middle.
Remove the steak from the pan but keep the juices in the skillet.
Add all the other vegetables to the skillet.
Cook for 3 to 5 minutes or to your desired tenderness. You may need to add a little more oil.
Return the sliced steak to the skillet…
As well as the lo mein noodles.
Toss to combine.
Then pour the lo mein sauce over the top.
Toss until coated and cook for 1 to 2 more minutes to thicken the sauce a bit further.
Enjoy this delicious beef lo mein!
Storage
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat either on the stovetop or in the microwave.
- You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating as above.
Recipe Notes
- For the beef, use flank steak, skirt steak, ribeye steak, or sirloin steak.
- If you want to substitute the beef for something else, you can use shrimp, tofu, or boneless chicken breast.
- Use whatever frozen or fresh vegetables you like, as long as it equals about 2 cups in total. Other options include bean sprouts, , water chestnuts, and snow peas. You may also want to add a leafy vegetable like shredded cabbage, baby spinach, or bok choy.
- You can easily substitute brown sugar for granulated sugar, coconut sugar, maple syrup, or honey.
- Garnish with chopped green onion or sesame seeds.
- For gluten-free lo mein, use rice noodles or gluten-free spaghetti noodles.
- You can use either light or , whatever you have on hand.
- Substitute the sriracha in the sauce for 1/4 teaspoon of crushed red pepper flakes if you like.
Recipe FAQs
What is the difference between lo mein and chow mein?
The main difference between lo mein and chow mein is the cooking method. Lo mein uses soft noodles, while with chow mein, there’s a longer frying time to make the noodles crispy.
Here are more easy Asian-inspired supper recipes:
Asian Pork Tenderloin Skillet (Quick & Budget-Friendly)
Easy Crock Pot Chicken Lettuce Wraps
Ingredients
- 8 ounces flank steak, sliced
- 8 ounces lo mein noodles or spaghetti
- 1 tsp sesame oil
- 1 tbsp olive oil
- 3 tsp minced garlic
- 1.5 tsp fresh ginger, minced
- 1 cup broccoli florets
- 1/4 cup sliced onion
- 8 ounces mushrooms
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
Sauce
- 3 tbsp brown sugar
- 1/2 cup soy sauce
- 3 tbsp hoisin sauce
- 2 tsp sesame oil
- 1 tsp sriracha or other hot sauce (optional)
- 1/4 tsp pepper
Instructions
- Start a large pot of water to boil for the noodles.
- Thinly slice flank steak and lightly season with salt and pepper. Set aside.8 ounces flank steak, sliced
- Combine the sauce ingredients (brown sugar, soy sauce, hoisin sauce, sesame oil, hot sauce, and pepper) in a small bowl. Set aside.1/2 cup soy sauce, 3 tbsp hoisin sauce, 2 tsp sesame oil, 1 tsp sriracha or other hot sauce (optional), 1/4 tsp pepper, 3 tbsp brown sugar
- Add the lo mein noodles to the boiling pot of water and cook based on the package directions. Drain the noodles and toss with sesame oil, then set aside.1 tsp sesame oil, 8 ounces lo mein noodles or spaghetti
- While the noodles are cooking, add olive oil to a large skillet. Add in the minced garlic and ginger, and cook for 30 seconds. Add the sliced steak and cook for 2 to 3 minutes or until it's no longer pink in the middle.1 tbsp olive oil, 3 tsp minced garlic, 1.5 tsp fresh ginger, minced, 8 ounces flank steak, sliced
- Remove the steak from the pan but keep the juices in the skillet. Add all the other vegetables to the skillet and cook for 3 to 5 minutes or to your desired tenderness. You may need to add a little more oil.1 cup broccoli florets, 1/4 cup sliced onion, 8 ounces mushrooms, 1 red bell pepper, sliced, 1 cup carrots, sliced
- Return the sliced steak to the skillet and the cooked noodles. Then pour the lo mein sauce over the top. Toss until coated and cook for 1 to 2 more minutes to thicken the sauce a bit further.
I’ve only tries this with rice. It looks tasty.
i have issues with my hand, so I can’t slice the meat myself. I thought of asking the store butcher to slice it for me. Does anybody with experience with this recipe have any ideas of specifically what to ask for? Specific thickness for example?
oops!!! Put beef, etc on top and serve. LOL
Needing an AIP version so we can enjoy this? Simply replace the noodles with riced cauliflower*; sub julienned zucchini for red bell pepper; maple syrup for brown sugar; coconut aminos for soy sauce (or balsamic vinegar); eliminate sriracha and pepper all together. It will taste amazing! (*Cook the riced cauliflower in pan spray or little olive oil or avocado oil and toast to desired level. Then put lo mein on top and serve.)
It’s so great to see that something that looks really complicated to make, really isn’t at all. I will increase the amount of the other veggies because I don’t eat mushrooms – (a travesty, I know!). But still – this sounds aMAzing! Can I find hoisin sauce in an ‘every day’ grocery store?
Helpful hint – refrigerate your sesame oil cause it can get rancid pretty quick.