If you’re craving takeout but want something homemade, this Beef Lo Mein is the perfect answer. It’s loaded with tender strips of beef, crisp vegetables, and slurp worthy noodles tossed in a rich, savory sweet sauce. The best part? It comes together in less than 30 minutes; faster than delivery and so much more flavorful!
This easy noodle stir fry is one of those weeknight meals that tastes like restaurant quality takeout. With a simple homemade sauce and ingredients you can find anywhere, you’ll have everyone coming back for seconds.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes.
- Customizable: Add your favorite veggies like snow peas, mushrooms, or bok choy.
- Better than takeout: Made with fresh ingredients and a perfectly balanced sauce.
- Family friendly: Even picky eaters love these flavorful noodles.
Ingredients You’ll Need
Here’s everything you need to make this delicious beef lo mein:
- 8 oz. lo mein noodles; or substitute spaghetti if you can’t find them.
- 1 tsp sesame oil; adds nutty flavor to the noodles.
- 2 cups broccoli florets; cooked until just tender.
- 1 tsp olive oil; for sautéing.
- 8 oz. flank steak; thinly sliced against the grain (skirt or sirloin also work).
- Salt and pepper; to season the beef.
- 1 beef bouillon cube; gives the sauce extra umami.
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 red bell pepper, thinly sliced
- 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 (or Buffalo sauce for a milder heat)
- 2 tbsp sesame oil
- Sesame seeds and sliced green onions; for garnish.
How to Make Beef Lo Mein
1Cook the noodles and broccoli: Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, then drain and toss with 1 teaspoon of sesame oil.
In the same pot, boil the broccoli for 4–5 minutes until bright green and tender crisp. Drain and set aside.
2Cook the beef: Season the sliced flank steak with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add the beef bouillon cube, then the steak. Cook until browned and no longer pink, about 3–4 minutes. Remove and cover to keep warm.
3Sauté the aromatics and vegetables: Add garlic and ginger to the same skillet. Sauté for 1–2 minutes until fragrant. Then add bell pepper, water chestnuts, and shredded carrot. Stir-fry for 3–5 minutes until slightly tender.
4Make the sauce: In a small bowl, whisk together brown sugar, soy sauce, hoisin sauce, sriracha, and sesame oil.
5Combine everything: Add the cooked noodles, broccoli, and beef back into the skillet. Pour the sauce over the top and toss until everything is evenly coated and heated through.
6Serve and enjoy: Garnish with sliced green onions and sesame seeds. Serve hot and enjoy your better than takeout beef lo mein!
Pro Tips
- Slice beef thinly: It’s easiest to cut the steak when it’s cold; straight from the fridge or after 10 minutes in the freezer.
- Customize it: Add mushrooms, snow peas, or cabbage for more texture and color.
- Make it spicy: Increase the sriracha for a bold kick!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of soy sauce.
Serve this Beef Lo Mein with:
- Steamed dumplings
- Egg rolls
- Asian cucumber salad
- Or simply on its own for a hearty, one pan meal.
Why This Recipe Works
This recipe balances sweet, savory, and umami flavors beautifully. The brown sugar and hoisin sauce add depth, while the sriracha gives just a touch of heat. Combined with tender beef and fresh veggies, every bite is satisfying and full of flavor.
Beef Lo Mein Recipe
Ingredients
For the Lo Mein:
- 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 to taste
- 1 beef bouillon cube
- 3 cloves garlic minced
- 1 tsp ginger minced
- 1 red bell pepper thinly sliced
- 8 oz. sliced water chestnuts drained and rinsed
- 1 carrot shredded
For the Sauce:
- ¼ cup packed brown sugar
- ½ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sriracha or Buffalo sauce
- 2 tbsp sesame oil
For Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Cook the noodles and broccoli: Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil, then set aside. Refill the pot with salted water and bring to a boil again. Add broccoli florets and cook for 4–5 minutes until tender but still crisp. Drain and set aside.
- Cook the beef: Season the sliced flank steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef bouillon cube, then add the steak. Cook until browned and no longer pink, about 3–4 minutes. Remove and cover with foil to keep warm.
- Sauté aromatics and vegetables: Return the skillet to medium high heat. Add minced garlic and ginger, and cook for 1–2 minutes until fragrant.
- Add bell pepper, water chestnuts, and shredded carrot. Cook for 3–5 minutes until slightly tender.
- Make the sauce: In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sriracha, and sesame oil until smooth.
- Combine everything: Add noodles, broccoli, and beef back into the skillet. Pour in the sauce and toss until evenly coated and heated through.
- Serve: Garnish with sesame seeds and sliced green onions. Serve hot and enjoy!
Notes
- It’s easier to slice the beef thinly when it’s cold; straight from the fridge or after chilling in the freezer for 10 minutes.
- Substitute or add other vegetables like snow peas, cabbage, or mushrooms.
- Adjust spice level by adding more or less sriracha.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of soy sauce.
