There’s something incredibly satisfying about a plate of saucy, tender noodles loaded with vegetables and savory beef, especially when it tastes just like your favorite Chinese restaurant but comes from your own kitchen. This beef lo mein recipe has become a go-to for our family, and once you try it, you’ll understand why.

With a handful of simple ingredients and just one large pan, you can make a flavorful noodle dish in under 30 minutes. No need to rely on takeout or track down hard-to-find ingredients at specialty markets. Everything in this recipe can be found at your regular grocery store or a well-stocked Asian grocery store. Whether you use fresh lo mein noodles from the refrigerated section, dried egg noodles, or even long pasta in a pinch, the key to great lo mein is all in the sauce and the quick stir fry.

Lo mein is often confused with chow mein, but the main difference is in how the noodles are cooked. Lo mein noodles are boiled until al dente, then tossed in a rich, flavorful sauce with stir-fried vegetables and protein. In this recipe, thinly sliced flank steak or sirloin is paired with crisp vegetables like carrots, broccoli, red bell pepper, and green onions for a bold and balanced dish that the whole family will love.

The lo mein sauce ingredients are likely already in your pantry: soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, and a touch of cornstarch to thicken. You’ll combine it all in a small bowl, toss it with cooked noodles and seared beef, and dinner is done. It’s a great way to use up any fresh vegetables you have on hand, and the flavors only get better the next day.

Why You’ll Love This Beef Lo Mein

• Easy weeknight meal ready in under 30 minutes
• Saucy, savory, and better than your favorite Chinese takeout
• Flexible enough to use whatever fresh vegetables you have on hand
• One large pan and no special equipment needed
• A great dish for the whole family, even picky eaters
• Leftovers store well in an airtight container for 3 to 4 days
• Made with common ingredients found at most grocery stores
• Customizable with different types of noodles and proteins

Ingredients

For the Sauce:

• 1/3 cup regular or light soy sauce
• 1/4 cup toasted sesame oil
• 1/4 cup honey (or brown sugar)
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1/4 teaspoon black or white pepper
• 1 teaspoon cornstarch

For the Lo Mein:

• 8 to 10 ounces uncooked lo mein noodles, egg noodles, or long pasta
• 1 tablespoon olive oil or avocado oil
• 3/4 to 1 pound flank steak or sirloin, thinly sliced, toss with a tbsp of corn starch
• 1 cup thinly sliced carrots
• 1 cup small broccoli florets
• 1 red bell pepper, thinly sliced
• 2 to 3 green onions, sliced, plus extra for garnish
• Optional: snap peas, snow peas, bok choy, baby corn, or napa cabbage

Directions

Cook the noodles according to package instructions until just al dente. Drain and give them a quick rinse under cold water to prevent sticking. Set aside.
In a small bowl, whisk together the sauce ingredients: soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, pepper, and cornstarch. Set aside.
Heat oil in a large pan over medium-high heat. Add the sliced beef and stir-fry for 2 to 3 minutes until browned and just cooked through. Remove from the pan and set aside.
In the same pan, add a tiny bit more oil if needed, then stir-fry the vegetables over medium heat for 3 to 4 minutes, or until just tender but still crisp. Start with carrots and broccoli, then add bell peppers and green onions.
Add the cooked noodles and beef back into the pan. Pour the sauce over the top and toss everything together until evenly coated. Stir-fry for another 1 to 2 minutes until everything is heated through and the sauce slightly thickens.
Garnish with extra green onions and serve hot. For the best part, enjoy immediately or store leftovers in an airtight container for up to 4 days.

Variations:

This delicious recipe is endlessly adaptable.

Swap the beef for chicken, shrimp, or tofu, or try making a vegetable lo mein by skipping the meat and loading up on your favorite vegetables.
Try using ramen noodles, chow mein noodles, or even spaghetti if you don’t have lo mein noodles on hand. You can also make it spicy by adding a dash of white pepper, chili paste, or additional soy sauce.
Looking for a different flavor profile next time? Stir in a spoonful of hoisin sauce, a drizzle of peanut sauce, or a splash of dark soy sauce for extra depth. Some home cooks also enjoy mixing in bean sprouts or thinly sliced bok choy just before serving for added crunch.

Frequently Asked Questions:

What is the difference between lo mein and chow mein?
The main difference is how the noodles are prepared. Lo mein noodles are boiled until soft and tossed with sauce. Chow mein noodles are often stir-fried until crispy. Both are delicious, but lo mein is softer and saucier.

Can I use a different type of noodle?
Yes. While uncooked lo mein noodles or fresh noodles from the Asian grocery store offer the most authentic texture, you can use spaghetti, ramen noodles, or long pasta as a substitute.

Can I store leftovers?
Absolutely. Let the noodles cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a pan over low heat or microwave with a splash of water to keep the noodles from drying out.

Is it possible to make this vegetarian?
Yes. Just omit the beef and add more vegetables or tofu. Try napa cabbage, snap peas, or even carrot noodles as creative additions.

Where can I find lo mein noodles?
Look in the refrigerated section of your grocery store near the tofu or egg rolls. You can also find dried versions in the international aisle or at Asian grocery stores. Brands like Twin Marquis make great fresh noodles.

Can I freeze it?
While it’s best fresh, you can freeze cooked lo mein in a sealed container for 2 to 3 months. Thaw overnight in the fridge before reheating.

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Easy One-Pan Marry Me Chicken and Orzo Recipe

One Pot Chicken Tikka Masala with Rice Recipe

Sweet Chili Chicken Bowls with Mango Salsa

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