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This Beef Lo Mein is my go-to when I’m craving takeout. It’s the perfect one-pot family meal I can get on the table in about 30 minutes. Trust me, you won’t be disappointed if you ditch the takeout and serve up this wholesome homemade version instead.
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“This dish is delicious! I added a couple of extra veggies. All in all, a dish that will surely be on repeat!” – Tamara
Easy Beef Lo Mein
It happens to me all the time. I get stuck on what to make for dinner, and the temptation to order takeout is hard to resist. Enter this easy Chinese beef lo mein recipe! It’s loaded with flavor and is super easy to make.
Crunchy veggies, tender noodles, and savory steak come together for a one-dish, one-pot meal I make on repeat. I love that this stir-fry recipe gives me some flexibility so I can easily swap the veggies for whatever I can find in the fridge or serve it on a different noodle or with rice.
If I’m not quite in the mood for beef but still want a quick and easy meal, I’ll whip up chicken lo mein instead, or if it happens to be Meatless Monday, I’ll prepare vegetable lo mein.
Beef Lo Mein
Ingredients
- 8 oz. lo mein noodles
- 1 tsp sesame oil
- 2 cups broccoli florets
- 1 tsp olive oil
- 8 oz. flank steak thinly sliced against the grain, skirt or sirloin also work
- salt and pepper
- 1 beef bouillon cube
- 3 cloves garlic minced
- 1 tsp ginger minced
- 1 red bell pepper thinly sliced, other veggies work too
- 8 oz. sliced water chestnuts drained and rinsed
- 1 carrot shredded
- ¼ cup packed brown sugar
- ½ cup low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sriracha (can also use Buffalo sauce)
- 2 tbsp sesame oil
For Garnish-
- sesame seeds, sliced green onions
Video
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside in a bowl. Toss in 1 teaspoon sesame oil. Fill the pot once more with salted water and bring to a boil. Boil the broccoli for 4-5 minutes until cooked but not too soft. Drain and set aside.8 oz. lo mein noodles, 1 tsp sesame oil, 2 cups broccoli florets
- While broccoli is cooking, season the sliced flank steak with salt and pepper. Heat a large skillet over medium/high heat. Add the olive oil and heat until glistening. Add the beef bouillon cube. Add the steak and cook until no longer pink. Remove from the skillet and cover with foil.1 tsp olive oil, 8 oz. flank steak, salt and pepper, 1 beef bouillon cube
- Return the skillet and juices to medium/high heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.3 cloves garlic, 1 tsp ginger
- Add the bell pepper, water chestnuts, and carrots, tossing while they cook. Add a bit more olive oil if necessary. Cook for 3-5 minutes.1 red bell pepper, 8 oz. sliced water chestnuts, 1 carrot
- While the vegetables cook, whisk together the brown sugar, soy sauce, hoisin sauce, sriracha, and sesame oil.¼ cup packed brown sugar, ½ cup low sodium soy sauce, 2 tbsp hoisin sauce, 1 tsp sriracha, 2 tbsp sesame oil
- Once veggies are cooked, add back to the skillet the noodles, broccoli, and beef. Pour the sauce over everything and toss to combine.
- Serve immediately, garnish with sliced green onion and sesame seeds. Enjoy!sesame seeds, sliced green onions
Becky’s Tips
- It is easier to cut the steak when it is cold, straight out of the fridge. You can also pop it in the freezer for 10 minutes to make it even easier to cut thinly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beef Lo Mein Step by Step
Cook the noodles and broccoli: Cook 8 oz. of noodles according to package instructions, drain, and place in a bowl with 1 tsp of sesame oil. Fill the pot once more with salted water, bring to a boil, and boil the 2 cups of broccoli florets for 4-5 minutes until just cooked but not too soft. Drain and set aside.
Cook the steak: Season 8 oz. of sliced flank steak with salt and pepper. Add 1 tsp of olive oil to a large skillet over medium/high heat. Once hot, add 1 beef bouillon cube, and then add the steak and cook until no longer pink. Remove from the skillet and cover with foil.
Cook the aromatics: With the skillet and juices on medium/high heat, cook 3 cloves of garlic and 1 tsp of ginger for 1-2 minutes until fragrant.
Add the veggies: Add 1 bell pepper, 8 oz. water chestnuts, and 1 carrot, tossing while they cook. Add a bit more olive oil if necessary. Cook for 3-5 minutes.
Make the sauce: Whisk ¼ cup packed brown sugar, ½ cup low sodium soy sauce, 2 tbsp hoisin sauce, 1 tsp sriracha, and 2 tbsp sesame oil in a bowl.
Combine everything: Once veggies are cooked, add the noodles, broccoli, and beef back to the skillet. Pour the sauce over everything and toss to combine.
Serve: Serve immediately, garnished with sliced green onion and sesame seeds. Enjoy!
How to Store
This dish is best served as soon as it’s made, but leftovers can be stored in the fridge for 3 to 4 days. Reheat over the stove or in the microwave.
You can freeze leftovers, but you won’t get the same texture once the dish is frozen and thawed. Freeze for up to 3 months, thaw in the fridge overnight, and reheat.
Serving Suggestions
For a true takeout-like meal, I’ll prepare this with a comforting egg drop soup and edamame to eat on the side. If I’m prepping for a bigger dinner group, I’ll also serve PF Chang’s lettuce wrap, so no one goes away hungry!
This recipe tastes so authentic and very delicious. It takes a bit longer to make than is stated with all the chopping/slicing of the veggies and the meat; but it is worth it. The only thing I changed; I eliminated the bouillon. It made it way to salty. Asian food is not my daughters favorite but she loved this recipe. This is a keeper and I will be making this often.
Thanks for sharing, Patti!
Tis dish is delicious! I added a couple of extra veggies. All in all, a dish that will surely be on repeat!
It looks great, Tamara!