Beef Lo Mein
Savory beef lo mein with tender sliced steak, noodles, and mixed vegetables in a glossy brown sauce—Chinese-American noodle-house dinner made in one wok-style skillet. Beef cooked to at least 145°F; noodles finished steaming hot.
🛒Ingredients
- 12 ounces lo mein noodles or spaghetti
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce, divided
- 2 tablespoons neutral oil, divided
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 2 green onions, sliced
🔧Kitchen Tools Needed
- Large skillet or wok
- Pasta pot
- Instant-read thermometer
- Tongs
📝Instructions
- 1
Cook noodles; drain. Toss beef with cornstarch and 1 tablespoon soy sauce.
- 2
Heat 1 tablespoon oil over high heat. Stir-fry beef until browned and at least 145°F, 2–3 minutes; remove.
- 3
Add remaining oil. Stir-fry broccoli, mushrooms, and pepper 3–4 minutes. Add garlic and ginger 30 seconds.
- 4
Whisk remaining 2 tablespoons soy sauce, oyster sauce, hoisin, sugar, and sesame oil. Return beef and noodles; toss with sauce until hot and coated (165°F for the noodle mix).
- 5
Top with green onions. Serve. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Tough beef?
Slice thinner against the grain and do not overcook past 145–150°F for strips.
Add snow peas?
Yes—stir-fry with the other vegetables.
Sodium swap?
Use low-sodium soy and go easy on oyster sauce; taste before salting.
Food safety?
Beef strips to at least 145°F; leftovers to 165°F.
