Hey there, friend!
Okay, so you know those nights when you’re just craving something savory and saucy, but don’t want to change out of your cozy clothes to go pick up takeout? That was me last Tuesday. I had my fuzzy socks on, the dog was curled up on the couch, and the only thing missing was a giant bowl of noodles that tasted like they came from our favorite Chinese place downtown.
So I poked around the fridge, grabbed some leftover flank steak, and started tossing things in the wok. And ohhh my goodness—this Beef Lo Mein turned out better than I imagined. My husband said it tasted “restaurant good,” which, if you know him, is basically five stars and a chef’s kiss. 😂
This dish brings back so many memories of Friday night takeout with the kids, movie marathons, and the way the kitchen used to smell like soy sauce and garlic for hours. Only now, I get to make it myself—and you can too!
Why You’ll Love This Beef Lo Mein:
- Fast and flavorful – It’s ready in under 30 minutes!
- Better than takeout – Rich, garlicky sauce with perfectly seared beef and tender noodles.
- Totally customizable – Add broccoli, swap in chicken or shrimp, go spicy—whatever you like.
- One-pan magic – Fewer dishes = happy cook. 😊
Can I make this gluten-free?
Yep! Just use tamari instead of soy sauce, and double-check that your hoisin and oyster sauces are gluten-free. Swap in rice noodles if needed.
What cut of beef works best?
Flank steak is my favorite, but sirloin, ribeye, or even pre-cooked steak slices will work just fine.
Can I use frozen veggies?
Totally. Just thaw them and toss them in during the veggie step—so easy!
Is it spicy?
Not unless you want it to be! Add red pepper flakes or sriracha if you like heat.
Ingredients:
Here’s everything you’ll need for this cozy, satisfying noodle dish:
For the Sauce:
- 1/4 cup low-sodium soy sauce (don’t go too salty—this keeps it balanced)
- 1 tablespoon oyster sauce (adds that umami bomb flavor)
- 1 tablespoon hoisin sauce (for a little sweetness and depth)
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 teaspoon cornstarch (this helps thicken the sauce and coat the noodles perfectly)
For the Lo Mein:
- 8 oz lo mein noodles (you can sub spaghetti in a pinch!)
- 1 tablespoon vegetable oil
- 1/2 lb flank steak, thinly sliced against the grain (you can also use sirloin or even leftover steak)
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger (or 1/4 tsp ground ginger if that’s what you’ve got)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or snap peas (totally optional, but I love the crunch)
- 3 green onions, sliced (save a few for topping!)
Optional: Red pepper flakes or sriracha for heat
Instructions:
Alright, let’s get cooking! Don’t blink—this goes fast:
1-Cook the noodles:
Bring a pot of salted water to a boil and cook the lo mein noodles according to package instructions. Drain and rinse with cold water to stop the cooking. Toss them with a teaspoon of sesame oil to keep ‘em from sticking. Set aside.
2-Make the sauce:
In a small bowl, whisk together all the sauce ingredients—soy sauce, oyster sauce, hoisin, sesame oil, sugar, pepper, and cornstarch. Set it near the stove—you’ll need it quick!
3-Sear the beef:
Heat the vegetable oil in a large wok or skillet over medium-high heat. Once it’s shimmering, add the sliced steak in a single layer. Let it sear without moving for about 1 minute, then stir-fry another 1–2 minutes until browned but not overcooked. Remove it to a plate.
4-Sauté the aromatics:
In the same pan, add a tiny drizzle more oil if needed, then toss in the garlic and ginger. Stir quickly for 30 seconds until fragrant—don’t let it burn!
5-Add the veggies:
Throw in the carrots, bell peppers, and peas. Stir-fry for 2–3 minutes until just tender. I like them still a little crisp for texture.
6-Bring it all together:
Add the cooked noodles, beef, and sauce into the pan. Toss everything together over medium heat for about 2–3 minutes, until the sauce thickens slightly and coats everything beautifully. Add the green onions last for a little pop of freshness.
7-Taste & serve:
Give it a quick taste—add a splash of soy sauce or a drizzle of sriracha if you like it bold. Serve hot, and top with more green onions or sesame seeds if you’re feeling fancy!
Pro Tips for Success:
- Slice the beef thinly—and always against the grain! This keeps it melt-in-your-mouth tender.
- Prep everything before you start cooking. Stir-fries move fast, and you don’t want to be chopping carrots while your garlic burns.
- Wok or skillet? A wok works best for high-heat cooking, but any big nonstick skillet will do.
- Double the sauce if you like your noodles extra saucy—just keep the ratios the same.
Storage & Serving Suggestions:
Storage: Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce, or microwave in short bursts.
Serving ideas:
- Top with a soft boiled egg for extra indulgence.
- Add some chili crisp or hot mustard on the side for a fiery kick.
- Serve with steamed dumplings or a simple cucumber salad for a full meal.
