Beef Lo Mein is a classic Chinese takeout that you can make at home without waiting for delivery. The noodles are tender, the sauce is sweet and tangy, and the beef is savory; exactly what you’d hope for when you pick up a menu! With fresh vegetables and plenty of flavor, Beef Lo Mein is truly too good to turn down. Plus it only takes 20 minutes to make, so you can actually beat delivery in a race to get dinner on the table!
IngredientsFor the sauce: • 2 tablespoons light soy sauce • 1 tablespoon sesame oil • 2 teaspoons dark soy sauce • 4 tablespoons oyster sauce • 1 tablespoon sugar • 1 tablespoon Shaoxing wine or rice vinegar • 1/4 teaspoon white pepper For the steak: • 9 ounces beef sirloin, tenderloin, rump or any tender meat cut • 1 tablespoon sauce mix • 1 teaspoon cornstarch • 1/4 teaspoon baking soda For the noodles: • 14 ounces Lo Mein noodles or cooked egg noodles • sesame oil, to taste • 2 tablespoons vegetable oil • 3-4 mushrooms, sliced • 2-3 spring onions, cut into 2-inch pieces, plus more for optional garnish • 1 bell pepper, julienned • 2-3 cabbage leaves, thinly sliced • 5-6 snow peas • 1 small carrot, julienned • chili oil, optional, to taste
Combine the light soy sauce, the 1 tablespoon of the sesame oil, the dark soy sauce, the oyster sauce, the sugar, the Shaoxing wine, and the white pepper in a small mixing bowl. Set the sauce aside.
Cut the beef steak into thin slices, going against the grain.
In a separate bowl, combine the 1 tablespoon of the sauce mix, 1 teaspoon of the cornstarch, and 1/4 teaspoon of the baking soda.
Add the beef slices to the marinade, tossing so every part of the steak is coated.
Let the steaks sit in the marinade for 10-15 minutes.
Blanch the noodles in hot water for 1-2 minutes.
Sprinkle in the remaining sesame oil, mixing well. Set aside.
Heat a pan or wok over medium-high heat.
Add in 2 tablespoons of the vegetable oil.
Add in the beef slices.
Flatten the beef as you sear for 1-2 minutes.
Continue to stir fry for an additional 1-2 minutes.
Add the mushrooms, onions, bell pepper, cabbage leaves, snow peas, and carrot, cooking for 1-2 minutes adding in the hard ones first. Cook for 1-2 minutes.
Make space in the middle of the pan.
Add in the noodles and the sauce mixture to the middle of the pan.
Toss all the ingredients and noodles well for 2-3 minutes to combine evenly, until fully cooked. The beef should read 145 degrees F when tested with a thermometer.
Remove the dish from the heat and transfer to a serving plate.
If desired, top the dish with the remaining chopped spring onions and the chili oil.