Beef Lo Mein Recipe

I recently discovered this beef lo mein recipe that instantly became a favorite. I love how tender beef meets thick, slurp-worthy noodles and vibrant, crisp veggies all smothered in an amazing blend of sauces. Its balance of savory flavors and just the right kick makes it perfect for my busy life.

I love sharing my take on Beef Lo Mein because it’s a hearty dish that delivers protein and energy. I start by using 8 oz beef sirloin sliced thinly against the grain for tenderness and combine it with 8 oz thick egg noodles that soak up the flavors real well.

I use 2 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 tablespoon hoisin sauce along with 1 tablespoon dark soy sauce to create a rich finish that complements the beef. I add 2 cloves minced garlic and 1 teaspoon freshly grated ginger which not only gives a nice aroma but also adds nutritional benefits like antioxidant properties.

I also toss in vegetables like a julienned medium carrot, thinly sliced red bell pepper and onion, plus 1 cup of snow peas to boost the fiber and vitamin content. Its balanced mix of flavors makes it one of my favorite lo mein recipes with a kick that reminds me of classic Cantonese recipes.

Why I Like this Recipe

I love how the beef turns out so tender and juicy every time I make it. I really enjoy the thick noodles and the way they soak up the sauce – it makes every bite super satisfying. I also appreciate that the veggies stay nice and crisp, adding a fun crunch that mixes well with the soft noodles. And I gotta say, it’s amazing how fast and simple this recipe is, even when I’m cooking after a long day.

This is definetly the best chinese beef lo mein recipe i’ve ever had. Its made with super juicy, tender beef, thick noodles, and a mix of fresh vegetables all cooked in a really delish sauce, making it a meal i look forward to every time.

Ingredients

• Seared beef supplies lean protein and flavor building muscle and a tasty finish.
• Noodles bring hearty carbohydrates for energy while keeping the meal filling and fun.
• Soy and oyster sauces deliver salty and slightly sweet notes that brighten up the dish.
• Carrots, peppers and snow peas provide vitamins, fiber and color while balancing the flavors.
• Minced garlic and ginger infuse freshness with a hint of spice for a zesty kick.
• Optional chili offers a kick if you like extra heat, so use it sparcely sometimes.
• Scallions and onion bring a mild, sweet crunch and aroma brightening every bite.

Ingredient Quantities

• 8 oz beef sirloin or flank steak, sliced thinly against the grain
• 8 oz thick egg or lo mein noodles
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/4 cup beef broth or water
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup snow peas
• 2 scallions, chopped
• 2 tablespoons vegetable oil
• Optional ingredient: red chili flakes or fresh sliced chili to taste

How to Make this

1. Start by mixing the thinly sliced beef with soy sauce, oyster sauce, hoisin sauce, dark soy sauce, sugar, cornstarch, and beef broth or water in a bowl. Let it marinate for about 10 minutes.

2. Boil the thick egg or lo mein noodles until they’re just al dente, then drain them and rinse under cold water to stop the cooking process.

3. Heat one tablespoon of vegetable oil in a large wok or skillet over high heat. Add the minced garlic and freshly grated ginger and stir fry for about 30 seconds.

4. Add the marinated beef to the wok and cook until it’s almost done, stirring frequently so that it cooks evenly. Remove the beef and set it aside.

5. In the same wok, add the remaining vegetable oil and toss in the julienned carrot, thinly sliced red bell pepper, and small onion. Stir fry these veggies for about 2 minutes.

6. Mix in the cup of snow peas and, if you like some heat, add red chili flakes or fresh sliced chili as well, then stir fry for another 1 or 2 minutes so the vegetables stay crisp yet tender.

7. Return the beef back into the wok with the vegetables and then add the cooked noodles.

8. Toss everything together well so the noodles get coated with the sauce and the beef stays juicy and tender.

9. Stir in the chopped scallions at the very end to add a fresh pop of flavor.

10. Check and adjust the seasoning if needed, then serve your awesome beef lo mein hot and enjoy!

Equipment Needed

1. Mixing bowl for marinating the beef
2. Pot for boiling the noodles
3. Colander or strainer to drain the noodles
4. Wok or large skillet for stir frying
5. Spatula or stir-fry spoon for tossing the ingredients
6. Cutting board for slicing veggies and beef
7. Knife for chopping garlic, ginger, and vegetables
8. Measuring spoons and cup for accurately using the sauces and liquids

FAQ

• Q: How do I prepare the beef for this recipe?
  A: Slice the beef thinly against the grain. Then mix it with soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sugar and cornstarch to give it a good flavor boost.
• Q: Should I cook the noodles separately?
  A: Yes, cook the egg or lo mein noodles in boiling water until they are al dente and rinse them briefly in cold water so they don’t stick.
• Q: How long do I stir fry the vegetables?
  A: Stir fry the carrot, red bell pepper, onion and snow peas for a few minutes until they look bright and tender but still have a little crunch.
• Q: Can I adjust the spice level?
  A: Sure, you can add red chili flakes or fresh sliced chili to taste if you like a bit of a kick.
• Q: Is it okay to use water instead of beef broth?
  A: Yes, water works fine if you dont have beef broth on hand, though the broth does add a richer flavor.

Beef Lo Mein Recipe Substitutions and Variations

• For the beef sirloin or flank steak, you can use thinly sliced chicken breast, pork, or even tofu for a vegetarian twist.
• If you dont have thick egg or lo mein noodles, spaghetti or rice noodles work pretty well in a pinch.
• You can substitute oyster sauce with a bit more hoisin sauce and a pinch of salt if you’re out of it.
• Instead of beef broth, try chicken or vegetable broth if you prefer or just have those on hand.

Pro Tips

1. Don’t rush the marinating step. If you can, let the beef sit a little longer than 10 minutes so that it soaks up more flavor. Slicing the beef thinly against the grain also helps it cook fast and evenly.

2. Make sure your pan is really hot before you add any ingredients. A high temperature will sear the beef nicely and keep your veggies crisp instead of turning them mushy.

3. Stir the veggies constantly when cooking them so they keep a bit of crunch and don’t lose all their bright flavor. It’s better to cook them fast on high heat rather than using too low a temperature.

4. When the noodles are done, rinse them in cold water right away. This stops the cooking process and prevents them from sticking together later on.