Chinese · Main · Easy
Beef Lo Mein
Chewy noodles tossed with seared beef and crisp vegetables in a savory sauce. Better than takeout, faster too.
The whole recipe in 60 seconds
Beef Lo Mein, in 5 ideas
- Slice the beef against the grain for tenderness.
- A hot wok is everything. Do not crowd it.
- Cornstarch on the beef gives that takeout texture.
- Undercook the noodles slightly. They finish in the wok.
- Oyster sauce is the secret ingredient.
What you need
Ingredients
- 12 oz lo mein noodles or spaghetti
- 1 lb flank steak, sliced thin
- 2 tbsp soy sauce, plus 3 for sauce
- 1 tbsp cornstarch
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 cups mixed vegetables (bell pepper, snap peas, carrots)
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
How to make it
Directions
- Toss the beef with 2 tbsp soy sauce and the cornstarch. Let it sit 10 minutes.
- Cook the noodles until just tender. Drain and set aside.
- Sear the beef in a screaming hot wok in batches. Remove to a plate.
- Stir fry the vegetables and garlic for 2 minutes until crisp tender.
- Return the beef and noodles. Add the sauce ingredients and toss everything together.
- Serve hot with a drizzle of sesame oil.
Money saver. Flank steak is ideal but chuck sliced thin works for half the price in a stir fry.