Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its tenderness when sliced thinly against the grain, you can substitute with sirloin, skirt steak, or even ribeye. Just make sure to slice it thinly against the grain for the most tender result. For budget-friendly options, round steak works well too if not overcooked.

My lo mein turned out too salty. How can I prevent this?

The saltiness primarily comes from the soy sauce and beef bouillon. Always use low-sodium soy sauce as called for in the recipe. You can further reduce saltiness by using half the bouillon cube or diluting the sauce with a tablespoon or two of water or chicken broth. Also, taste your sauce before adding it to the dish and adjust accordingly.

Can I make this dish ahead for a party?

Yes! You can prepare all components separately up to a day ahead: cook the noodles (toss with a bit more sesame oil to prevent sticking), prepare the vegetables and beef, and mix the sauce. Store everything separately in the refrigerator, then combine and reheat in a large wok or skillet just before serving. You may need to add a splash of water when reheating to revive the sauce.

How can I make this dish vegetarian?

This dish converts beautifully to vegetarian by omitting the beef and bouillon cube. Replace with 8 ounces of firm tofu (pressed and cubed) or a cup of sliced mushrooms for umami flavor. Add an extra tablespoon of hoisin sauce to compensate for the lost beef flavor. You could also add a tablespoon of vegetarian oyster sauce for additional depth.

Beef Lo Mein Recipe

Name: Beef Lo Mein Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 ounces lo mein noodles; 1 teaspoon sesame oil; 2 cups broccoli florets; 8 ounces flank steak, thinly sliced against the grain; Salt and pepper, to taste; 1 beef bouillon cube; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 teaspoon ginger, minced; 1 red bell pepper, thinly sliced; 8 ounces sliced water chestnuts, drained and rinsed; 1 carrot, shredded; 1/4 cup packed brown sugar; 1/2 cup low sodium soy sauce; 2 tablespoons hoisin sauce; 1 teaspoon sriracha (or buffalo sauce); 2 tablespoons sesame oil; Sesame seeds; Sliced green onion

This incredible Beef Lo Mein brings the authentic flavors of your favorite Chinese restaurant right to your kitchen! Tender strips of flank steak, crisp vegetables, and perfectly cooked noodles come together in a savory-sweet sauce that coats every bite. Ready in just 30 minutes, this dish is ideal for those busy weeknights when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Restaurant-Quality at Home: Achieve those authentic flavors you crave without ordering takeout. The combination of soy sauce, hoisin, and sesame oil creates that unmistakable lo mein taste.
Quick and Satisfying: From prep to table in 30 minutes! Perfect for weeknight dinners when you want something substantial but don’t have hours to spend cooking.
Customizable: Use whatever vegetables you have on hand – this recipe is incredibly forgiving and adaptable to your preferences and what’s in your fridge.
Balanced Meal: Get your protein, vegetables, and carbs all in one colorful, delicious dish that will satisfy everyone at your table.

Ingredients You’ll Need

Lo Mein Noodles: The foundation of our dish – these egg noodles hold up well to stir-frying and soak up the sauce beautifully. Can’t find lo mein? Substitute with spaghetti or linguine in a pinch.
Flank Steak: Sliced thin against the grain for maximum tenderness. The beef adds rich flavor and protein to make this a filling main dish.
Broccoli: Adds wonderful texture, vibrant color, and nutritional value. The slight crunch complements the soft noodles perfectly.
Red Bell Pepper: Provides a sweet crunch and beautiful color contrast. Bell peppers also add vitamin C and freshness to balance the rich sauce.
Water Chestnuts: These underrated gems add an incredible crunch that’s unmistakable in authentic Chinese cooking.
Carrots: Adds natural sweetness, color, and nutrients. The shredded texture integrates perfectly with the noodles.
Garlic and Ginger: These aromatic foundations build the authentic flavor profile essential to great lo mein.
Beef Bouillon Cube: A clever hack to intensify the beef flavor throughout the dish.
Brown Sugar: Balances the saltiness of the soy sauce and creates that perfect sweet-savory balance.
Soy Sauce: The backbone of the sauce, providing deep umami flavor and salt. Using low-sodium allows better control of the final saltiness.
Hoisin Sauce: This thick, fragrant sauce adds complexity with its sweet and savory notes.
Sriracha: Just enough heat to wake up your taste buds without overwhelming the dish.
Sesame Oil: Don’t skip this! It provides the distinctive nutty flavor that makes Asian cuisine so irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Swap the beef for chicken breast, shrimp, or tofu for equally delicious results. Each protein brings its own character to the dish while maintaining the core lo mein experience.

Vegetable Options

Feel free to mix in snow peas, mushrooms, baby corn, or bok choy. This recipe is perfect for using up vegetables in your fridge – just adjust cooking times accordingly for tender-crisp results.

Spice Level

Dial the heat up or down by adjusting the sriracha. For a milder version, reduce or omit it entirely. For heat-lovers, add a teaspoon of chili oil or extra sriracha.

Noodle Alternatives

Try chow mein noodles for more texture, or rice noodles for a gluten-free option. Each creates a slightly different experience while still capturing the essence of the dish.

How to Make Beef Lo Mein

Step 1: Prepare the Noodles and Broccoli

Bring a large pot of salted water to a boil and cook the lo mein noodles according to package directions. Drain and toss with a teaspoon of sesame oil to prevent sticking. Reuse the pot to quickly blanch the broccoli for 4-5 minutes until bright green but still firm. Drain and set aside.

Step 2: Cook the Beef

Season the thinly sliced flank steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add the beef bouillon cube, and cook the steak just until no longer pink. Remove the beef from the skillet and cover with foil to keep warm.

Step 3: Sauté the Aromatics and Vegetables

Return the skillet with its flavorful juices to medium-high heat. Add garlic and ginger, cooking until fragrant—about 1-2 minutes. Add the bell pepper, water chestnuts, and carrots, cooking for 3-5 minutes until vegetables begin to soften but retain some crispness.

Step 4: Prepare the Sauce

While the vegetables cook, whisk together brown sugar, soy sauce, hoisin sauce, sriracha, and sesame oil in a small bowl until well combined.

Step 5: Combine Everything

Return the noodles, broccoli, and beef to the skillet with the vegetables. Pour the sauce over everything and toss thoroughly to combine, ensuring all ingredients are evenly coated with the delicious sauce.

Step 6: Serve and Garnish

Transfer to serving plates or bowls and garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and visual appeal.

Pro Tips for Making the Recipe

Prep Everything First: The cooking goes quickly once you start, so have all ingredients chopped, sliced, and measured before turning on the stove.
Cold Beef Trick: For the thinnest slices, place your flank steak in the freezer for 10-15 minutes before slicing. The slight firmness makes it much easier to cut thin strips.
No Overcooking: Cook each component just enough—overcooked vegetables and beef will result in a less texturally interesting dish.
Layer the Flavors: Building flavors in stages by cooking ingredients separately before combining ensures each element retains its distinct contribution.
Sauce Control: If you prefer a less saucy lo mein, start by adding about 3/4 of the sauce, then add more as needed to your preference.

How to Serve

Perfect Pairings

Serve your Beef Lo Mein with a side of simple steamed dumplings or spring rolls for a complete Chinese feast. A small bowl of hot and sour soup makes an excellent starter.

Beverage Suggestions

Jasmine tea complements the flavors beautifully, or try a cold Tsingtao beer for a more authentic experience. For non-alcoholic options, a ginger ale or lychee juice works wonderfully.

Serving Style

For an impressive presentation, serve family-style in a large bowl with cooking chopsticks for serving, alongside individual bowls and chopsticks for eating. Include small dishes of extra sriracha and soy sauce for customizing.

Make Ahead and Storage

Storing Leftovers

Store any leftover Beef Lo Mein in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop nicely as it sits, making it perfect for meal prep.

Freezing

While possible to freeze, the texture of the vegetables and noodles will change somewhat upon thawing. If freezing, store in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat lo mein is in a skillet over medium heat with a tablespoon of water to revive the sauce. Stir frequently until heated through—about 5 minutes. Microwave reheating works in a pinch (2-3 minutes, stirring halfway), but the stovetop method preserves textures better.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its tenderness when sliced thinly against the grain, you can substitute with sirloin, skirt steak, or even ribeye. Just make sure to slice it thinly against the grain for the most tender result. For budget-friendly options, round steak works well too if not overcooked.
My lo mein turned out too salty. How can I prevent this?

The saltiness primarily comes from the soy sauce and beef bouillon. Always use low-sodium soy sauce as called for in the recipe. You can further reduce saltiness by using half the bouillon cube or diluting the sauce with a tablespoon or two of water or chicken broth. Also, taste your sauce before adding it to the dish and adjust accordingly.
Can I make this dish ahead for a party?

Yes! You can prepare all components separately up to a day ahead: cook the noodles (toss with a bit more sesame oil to prevent sticking), prepare the vegetables and beef, and mix the sauce. Store everything separately in the refrigerator, then combine and reheat in a large wok or skillet just before serving. You may need to add a splash of water when reheating to revive the sauce.
How can I make this dish vegetarian?

This dish converts beautifully to vegetarian by omitting the beef and bouillon cube. Replace with 8 ounces of firm tofu (pressed and cubed) or a cup of sliced mushrooms for umami flavor. Add an extra tablespoon of hoisin sauce to compensate for the lost beef flavor. You could also add a tablespoon of vegetarian oyster sauce for additional depth.

Final Thoughts

This Beef Lo Mein recipe brings the magic of your favorite Chinese restaurant right to your dining table, without the wait or the expense. It’s become my go-to recipe when I’m craving something deeply satisfying but don’t want to spend hours in the kitchen. The balance of tender beef, crisp vegetables, and that irresistible sauce coating each strand of noodle creates a meal that’s greater than the sum of its parts. Give it a try tonight—I promise you’ll be reaching for this recipe instead of the takeout menu from now on!