Name: Beef Lo Mein Stir-Fry Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 12 ounces flank steak; 1 teaspoon cornstarch; 1 teaspoon soy sauce; 1 teaspoon vegetable oil; 1/4 teaspoon baking soda; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 2 teaspoons dark soy sauce; 1/2 teaspoon sesame oil; 1/2 teaspoon salt (or to taste); 1/4 teaspoon sugar; 1/4 teaspoon white pepper; 1 pound fresh lo mein noodles; 1 clove garlic (minced); 1 medium carrot (julienned); 1/2 red bell pepper (julienned); 1/2 cup mushrooms (sliced); 1/2 cup bamboo shoots (strips or sliced); 2 cups Napa cabbage (shredded); 2/3 cup snow peas; 2 cups mung bean sprouts; 2 tablespoons vegetable oil (divided); 1 tablespoon Shaoxing wine; 2 scallions (julienned, white and green parts separated)

If you’re craving a comforting, flavorful noodle dish that feels both homemade and restaurant-quality, you’re going to love this Beef Lo Mein Stir-Fry Recipe. I absolutely love how this recipe combines tender strips of beef with fresh veggies and perfectly sauced noodles, creating a dish my family literally goes crazy for. Once you try it, you’ll find it’s easier than takeout and way more satisfying in your own kitchen!

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Why You’ll Love This Recipe

Tender, juicy beef: Thanks to the velveting marinade, the steak is incredibly tender and flavorful every time.
Loaded with fresh veggies: This lo mein is packed with colorful, crunchy vegetables that brighten every bite.
Quick and easy: With just 30 minutes of prep and a fast stir-fry, it’s perfect for busy weeknights.
Better than takeout: You control the ingredients, so it tastes fresher and healthier than anything from a restaurant.

A white oval plate is filled with stir-fried noodles that are light brown and glossy, mixed with slices of dark brown beef, bright green snow peas, thin red chili strips, white bean sprouts, and pieces of translucent onion. The noodles are twisted and piled up high on the plate, with colorful vegetables and beef evenly spread throughout. The plate sits on a rustic wooden surface, with a blue cloth partially visible under one side. In the background, there are two brown bottles with red labels and a white bowl with blue patterns. photo taken with an iphone --ar 2:3 --v 7 - Beef Lo Mein Stir-Fry, beef lo mein recipe, easy beef lo mein, quick stir-fry noodle dish, homemade lo mein with beef

Ingredients You’ll Need

Each ingredient plays a key role in this Beef Lo Mein Stir-Fry Recipe. From the flank steak that stays tender with a simple baking soda trick, to the mix of soy sauces that add layers of umami, these components work beautifully together to build authentic flavor. When shopping, fresh noodles and crisp vegetables will really elevate the dish.

Flat lay of thin strips of fresh flank steak, a small bowl of cornstarch, a small bowl of light soy sauce, a small bowl of dark soy sauce, a small bowl of oyster sauce, a small bowl of sesame oil, a small bowl of white sugar, a small bowl of salt, a small bowl of white pepper, fresh lo mein noodles coiled in a simple white ceramic bowl, a peeled clove of garlic, a medium julienned carrot, half a julienned red bell pepper, sliced fresh mushrooms, thin strips of bamboo shoots, shredded Napa cabbage, fresh whole snow peas, crisp mung bean sprouts, two whole uncracked brown eggs, two scallions julienned with white and green parts separated in small white bowls, a small bowl of Shaoxing wine, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Beef Lo Mein Stir-Fry, beef lo mein recipe, easy beef lo mein, quick stir-fry noodle dish, homemade lo mein with beef

Flank steak: Choose well-marbled beef for tenderness; slicing thinly against the grain is crucial.
Cornstarch: Helps the beef marinate evenly and creates a silky texture.
Soy sauce (light and dark): Multiple soy sauces bring depth—light for saltiness, dark for color and richness.
Oyster sauce: Adds a slightly sweet, savory boost that really makes the sauce pop.
Sesame oil: A little goes a long way for that toasty, nutty aroma.
Baking soda: This velveting secret tenderizes the beef wonderfully.
Fresh lo mein noodles: Fresh noodles work better than dried, but you can use dried if cooked correctly.
Vegetables (carrot, red bell pepper, mushrooms, bamboo shoots, Napa cabbage, snow peas, mung bean sprouts): A colorful medley that adds crunch and freshness.
Garlic and scallions: Essential aromatics for that classic Chinese flavor base.
Shaoxing wine: If you don’t have it, dry sherry is a decent substitute to add brightness.
Vegetable oil: Use a neutral oil with a high smoke point for perfect stir-frying.

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

I like to tweak this Beef Lo Mein Stir-Fry Recipe depending on the season or my pantry stash. You can easily add or swap veggies, or swap the beef for something else entirely. Personalizing it keeps the dish exciting every time you make it.

Vegetarian: Swap beef for tofu or tempeh and add extra mushrooms or broccoli for a hearty meatless version.
Spicy kick: Toss in some sliced fresh chili or a splash of chili oil with the sauce for heat that wakes up your taste buds.
Protein choices: Chicken or shrimp work great here if beef isn’t your thing; just adjust cooking times accordingly.
Seasonal veggies: When it’s summer, I throw in snap peas or baby corn for extra crunch and sweetness.

How to Make Beef Lo Mein Stir-Fry Recipe

Step 1: Marinate and Velvet the Beef

Start by slicing your flank steak super thin against the grain—that’s what keeps the meat tender and not chewy. Then toss it with baking soda, cornstarch, soy sauce, and oil. This velveting step is a game changer; I discovered it one day when I wanted restaurant-tender beef at home, and it’s stuck with me ever since. Let it sit for 30 minutes, and you’ll notice the beef developing a glossy, tender texture.

Step 2: Mix the Lo Mein Sauce

While the beef marinates, whisk together your light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper. This mix will coat the noodles and veggies with rich, savory flavor and is one of the secrets to making this sauce taste just right—like your favorite Chinese takeout, but better.

Step 3: Prepare the Noodles and Veggies

Get your lo mein noodles ready by either cooking them al dente if dried or rinsing fresh noodles in hot water to separate any clumps. Drain well. Then chop your garlic, julienne your carrot and bell pepper, slice mushrooms, and prep all other veggies so they’re ready to hit the wok in sequence. Having everything prepped keeps your stir-fry flowing smoothly without overcooking anything.

Step 4: Sear the Beef

Heat your wok on high until it’s smoking lightly (this is important for that signature stir-fry sear). Add a tablespoon of vegetable oil and spread the beef out in one layer. Let it sear undisturbed for about 30 seconds per side, creating a nice crust while locking in juices. Remove the beef and set it aside—trust me, this step will reward you with juicy strips instead of rubbery steak.

Step 5: Stir-Fry the Veggies and Combine

In the same wok, add another tablespoon of oil and toss in garlic, carrots, red bell pepper, and mushrooms. Stir-fry briefly for about 30 seconds to wake up their flavors without over-softening. Add bamboo shoots and the white parts of scallions next, followed by Napa cabbage. Keep your heat high and stir everything together for another 30 seconds.

Next, add your noodles along with a splash of Shaoxing wine around the edges—it adds that perfect aromatic lift to the dish. Toss together with a scooping motion, then pour your prepared sauce over everything. Stir-fry vigorously for about a minute, scraping the bottom to avoid sticking and evenly coating every strand of noodle.

Finally, add snow peas, mung bean sprouts, and your reserved beef with its juices. Stir-fry until everything is hot and perfectly combined. Toss in the green parts of scallions at the end, give it a quick taste, and adjust seasoning as needed. That’s it—your homemade Beef Lo Mein is ready to savor!

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Pro Tips for Making Beef Lo Mein Stir-Fry Recipe

Velveting magic: Don’t skip the baking soda marinade—it tenderizes the beef like a pro chef’s trick.
Prep everything ahead: Stir-frying moves fast, so chopped veggies and sauce ready before the wok heats make all the difference.
Keep the heat high: High temperature ensures veggies stay crisp and beef sears perfectly without steaming.
Noodle care: If noodles clump, a quick rinse in hot water loosens them so they stir-fry evenly without mushiness.

How to Serve Beef Lo Mein Stir-Fry Recipe

A large white plate holds a colorful stir-fry noodle dish with multiple layers. The bottom layer is long, yellow-brown noodles, glossy from sauce and slightly twisted. Mixed into the noodles are bright green snap peas and long, thin red bell pepper slices adding color contrast. Thin strips of cooked brown beef are scattered evenly on top, along with thin white strands of bean sprouts providing texture. The dish sits on a white marbled surface with blurred background that includes a blue and white bowl and bottles of sauce. photo taken with an iphone --ar 2:3 --v 7 - Beef Lo Mein Stir-Fry, beef lo mein recipe, easy beef lo mein, quick stir-fry noodle dish, homemade lo mein with beef

Garnishes

I love sprinkling a handful of fresh chopped scallions and optionally a few toasted sesame seeds on top at serving time. It adds a fresh pop in both color and crunch. Sometimes, I drizzle a little more sesame oil for that fragrant boost that makes everyone lean in for seconds.

Side Dishes

To round out the meal, I usually pair this lo mein with a simple cucumber salad or steamed dumplings. Crispy spring rolls on the side make the whole dinner feel like a restaurant feast without leaving your kitchen.

Creative Ways to Present

For special occasions, I’ve plated Beef Lo Mein in shallow bowls topped with fresh cilantro and thinly sliced red chili for color and zing. Serving it family-style on a large platter encourages sharing and makes the meal feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Lo Mein keeps well in an airtight container in the fridge for up to 3 days. When I store it, I like to cool it quickly and keep the sauce separate if possible, to prevent the noodles from getting soggy overnight.

Freezing

I’ve frozen this lo mein once or twice, but I find the noodles soften too much after thawing. If you want to try freezing, flash chill the stir-fry and store it quickly in freezer-safe containers. Reheat gently to maintain as much texture as possible.

Reheating

The best way I’ve found to reheat leftover Beef Lo Mein is in a hot skillet or wok with a splash of water or broth, tossing constantly to refresh the noodles and veggies. Microwaving works too but risks making noodles mushy, so I save that for quick fixes.

FAQs

Can I use a different cut of beef for this Beef Lo Mein Stir-Fry Recipe?

Absolutely! While flank steak is ideal for tenderness and flavor, sirloin or skirt steak can also work well. The key is to slice the beef thinly against the grain and use the velveting marinade with baking soda to keep it tender.
What if I don’t have fresh lo mein noodles?

You can use dried lo mein or spaghetti noodles as a substitute. Just make sure to cook them al dente according to package instructions and rinse with hot water to prevent clumping before stir-frying.
How do I make the beef extra tender?

The baking soda in the marinade “velvets” the beef, helping to break down proteins and making it super tender. Make sure to let it marinate for at least 30 minutes, but no more than an hour, to avoid over-softening.
Can I make this Beef Lo Mein Stir-Fry Recipe ahead of time?

Yes, you can prep the marinade, sauce, and chop veggies a few hours in advance to save time. However, stir-fry the beef and noodles just before serving to keep textures fresh and vibrant.
What’s the best oil for stir-frying?

I prefer vegetable oil or canola oil because they have a high smoke point and a neutral flavor, allowing the beef and sauce to shine without burning.

Final Thoughts

This Beef Lo Mein Stir-Fry Recipe is one of those dishes that never fail to impress whether you’re cooking for your family or guests. It’s packed with flavor, texture, and fresh ingredients but still quick and straightforward to make. I love how adaptable it is too—once you get the basics down, you can customize it endlessly. Honestly, making this at home has changed how I think about takeout, and I hope you enjoy making it and sharing it as much as I do!