Quick And Easy Beef Lo Mein Recipes Better Than Takeout: Easy Beef Lo Mein Recipe

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60 mins

30 mins

90 mins

4 servings
Nutrition Facts (per serving)
379 Calories
22g Fat
17g Carbs
27g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 4
Amount per serving
Calories 379
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 26%
Cholesterol 67mg 22%
Sodium 704mg 31%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 27g
Vitamin C 7mg 37%
Calcium 56mg 4%
Iron 2mg 13%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

​Put down the phone and pick up the wok: it’s homemade lo mein time. All you need is one pot (well, wok) for this quick dinner. Inspired by PF Chang’s Bistro Beef, flank steak is coated with oyster sauce and wok-fried with sesame oil. It’s tossed in the wok with garlic, scallions, carrot, Chinese cabbage, lo mein noodles, and soy sauce. Go from wok to bowl and enjoy all that umami—and the easy cleanup.


  • 8 to 12 ounces flank steak, or a different cut of steak

For the Marinade:

  • 2 tablespoons oyster sauce

  • 1 1/2 teaspoons cornstarch

For the Noodles:

  • 8 ounces lo mein noodles, or spaghetti in a pinch

  • 1/4 cup sesame oil

  • 1 carrot, shredded

  • 1 clove garlic, minced

  • 1/2 cup Chinese cabbage, shredded

  • 2 scallions, chopped; reserve some for garnish

  • 1 teaspoon sugar

  • 2 teaspoons soy sauce, more to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beef lo mein

    The Spruce / Teena Agnel

  2. Cutting across the grain, slice the steak into thin strips.

    Sliced steak in bowl

    The Spruce / Teena Agnel

  3. In a bowl, whisk together the oyster sauce and cornstarch.

    Cornstarch and oyster sauce in bowl

    The Spruce / Teena Agnel

  4. Add the beef strips and marinate for 30 minutes to 1 hour.

    Marinated beef strips in bowl

    The Spruce / Teena Agnel 

  5. Bring a pot of salted water to a boil. Add the noodles and cook until al dente. Don’t overcook.

    Pasta boiling in pot

    The Spruce / Teena Agnel

  6. Drain and toss with about half the sesame oil and set aside.

    Drained noodles

    The Spruce / Teena Agnel

  7. Heat about 2 tablespoons of the oil in a wok or large pan over medium-high heat. Add the beef and stir-fry to cook to your desired doneness.

    Beef in wok

    The Spruce / Teena Agnel

  8. Remove with a slotted spoon and set aside. You can place the beef on a paper towel to absorb some extra oil.

    Beef draining on paper towel

    The Spruce / Teena Agnel

  9. Add some more oil to the wok if needed. Stir-fry the carrots and garlic, being careful not to let the garlic burn.

    Carrots in wok

    The Spruce / Teena Agnel

  10. Add the cabbage and scallions and stir-fry another couple of minutes.

    Vegetables in wok

    The Spruce / Teena Agnel

  11. When the vegetables are still slightly crunchy, add the noodles and beef back in.

    Beef and noodles in wok

    The Spruce / Teena Agnel

  12. Add the sugar and soy sauce. Toss to mix well and heat through.

    Tossed noodles and beef in wok

    The Spruce / Teena Agnel

  13. Serve with some chopped scallions for garnish.

    Chopped scallions added to beef lo mein

    The Spruce / Teena Agnel

  14. Enjoy!

    Beef lo mein

    The Spruce / Teena Agnel


  • Place the raw steak in the freezer for about 30 minutes. This will make it easier to cut into thin strips across the grain.

Watch Now: Easy Beef Lo Mein Variation

Video about Quick And Easy Beef Lo Mein Recipes

BETTER THAN TAKEOUT – Beef Lo Mein Recipe (牛肉捞面)

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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.

INGREDIENTS (serves 2)
– 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
– 1.5 tbsp soy sauce (Amazon Link – https://geni.us/VdzA)
– 3 tbsp of oyster sauce (Amazon Link – https://geni.us/tNs0MiT)
– 1.5 tsp of dark soy sauce (Amazon link – https://geni.us/b5BY)
– 3 tbsp of peanut oil (Amazon Link – https://geni.us/i1rH)
– 300 grams (10.6 oz) of beef
– 1/4 tsp of salt
– 1/8 tsp of baking soda
– 2 tbsp of cooking wine (Amazon Link – https://geni.us/IOFkD1S)
– 1/2 tbsp of soy sauce (Amazon Link – https://geni.us/VdzA)
– 1/2 tbsp of cornstarch
– Black pepper to taste
– 1 medium-size onion, sliced thinly
– 3 pieces of scallion, cut into 2 inches long pieces


– Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
– Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
– Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
– While waiting for the noodles, you should have enough time to cook the beef.
– I got many people asking me – why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
– First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
– Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
– When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
– By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
– Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
– I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
– Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
– That’s it. You are done. Enjoy!

Oyster Sauce Lo Mein – https://youtu.be/zFIUcRQIThE
Dan Dan noodles – https://youtu.be/1YQ2ieiWY3w
Cantonese wonton noodle soup – https://youtu.be/fT14pV6oxvI
Taiwanese Beef Noodle Soup – https://youtu.be/I7gAOx0NWZk
Lan Zhou Beef ramen – https://youtu.be/_OiGJUdpGUI
Shrimp Lo Mein With Ma La Tang Sauce – https://youtu.be/wlTfPxupJko
How to make Chinese Egg Noodles At Home – https://youtu.be/vPFoCNnaqIQ

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