Beef Lo Mein Recipe
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.
So good, has vegetables and flavor is wonderful. We just love stir fryes
So glad you love it Sherri! Thank you for the comment and the rating 🙂
I can’t wait to make this! I am going to use a bag of fresh, pre-cut stir fry veggies from the produce section to save on prep time. Also, I like to use the minced ginger that comes in a tube to save on time.
This looks like it would be good served over rice also instead of noodles!
Yum! This recipe looks delicious!
Looks delicious and I’m all about a quick weeknight meal! Just wondering if I could use chow mein noodles? I think I remember my mother making this or something similar when I was younger but she used the crunchy noodles that you get in a can. The low main is probably better, but for old time sake…
Do you have any tips for making the steak tender? I like beef lomein but have a hard time getting tender meat. Thanks!
Can I use ginger from the spice aisle instead of fresh? I know I will not use the remaining portion of ginger.
It really needs fresh ginger to get the authentic taste. Put leftover ginger in your freezer. It’s easier to grate frozen and keeps for some time.
Ginger from the spice aisle is better left to use in gingerbread and baking. I find that it doesn’t blend well with most of the other oriental seasonings/sauces. When I run out of fresh ginger, I substitute a little grated lemon rind, as it is similar in flavor to the citrus-y flavor of fresh ginger. (You don’t need too much, maybe a half teaspoon.) A good dried spice to have on hand is “Galangal”; this is a close relative of ginger and is used a lot in Thai cooking. You can order it online and it is also a great substitute for fresh ginger. Just use a little less, because dried spices and herbs are always stronger than fresh. I hope this helps!
Thanks for your comment Debi!