beef lo mein

This home-cooked Beef Lo Mein recipe tastes just like what you’d get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It’s also easy to make. If you love lo mein, it’s a must-try recipe!

Beef Lo Mein

flank steak

cornstarch

soy sauce

vegetable oil

baking soda

oyster sauce

sesame oil

salt ((or

sugar

white pepper

fresh lo mein noodles

garlic ((minced))

carrot ((medium carrot, julienned))

red bell pepper ((julienned))

mushrooms ((sliced))

bamboo shoots ((strips

Napa cabbage ((shredded))

snow peas

mung bean sprouts

vegetable oil ((divided))

Shaoxing wine

scallions ((julienned, white and green parts separated))

Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.

Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.

If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they’re al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.

Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.

Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.

Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.

Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.

Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.

Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.

Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.

Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

https://content.jwplatform.com/videos/B8YiP4Zt.mp4

Watch how to make a restaurant-style Beef Lo Mein from start to finish!

Lo Mein noodles with beef steak and vegetables, tossed in homemade stir fry sauce.

400 gram (14 oz) Fresh Lo Mein noodles ((

(9 oz) Beef sirloin (tenderloin/rump

2-3 Spring Onions

Bell pepper

Cabbage leaves ((thin slices))

5-6 Snow Peas

carrot ((julienned))

tbsp Vegetable oil

tbsp Light soy sauce

Sesame oil

tsp Dark soy sauce

tbsp Oyster sauce

Sugar

tbsp Shaoxing wine ((Or Water

White pepper

tbsp Sauce Mix

tsp Corn starch

¼ tsp Baking soda

Blanch the noodles with hot water for 1-2 minutes, drizzle a bit of sesame oil mix well and set aside.

Mix all the sauce ingredients in a small mixing bowl and set aside.

Prepare all the vegetables by wash and cut into slices. Cut the beef steak into thin slices against the grain.

Marinate the beef slices with a tablespoon of sauce mixture for 10-15 minutes and set aside.

Heat the wok or pan over medium-high heat, drizzle 2 tablespoon of oil, add the beef slices. Flatten the beef and sear for 1-2 minutes and continue stir fry for another 1-2 minutes.

Then follow with the vegetables, start adding from the hard one. Cook for 1-2 minutes.

Make a space in the middle of wok, add the noodles and pour the sauce mixture in.

Toss all the ingredients and noodles well to combine evenly for 2-3 minutes until cook through.

Remove from heat and transfer to serving plate. You can topped with extra chopped spring onions and chilli oil according to your taste. Serve immediately! Enjoy!

This beef lo mein is stir fried steak and vegetables tossed with egg noodles in a savory sauce. A remake of the take out favorite that tastes even better than what you would get at a restaurant!

flank steak (thinly sliced)

egg noodles (pre-cooked)

onion

carrots

celery

cabbage

garlic

beef broth

hoisin sauce

salt and pepper

Place the flank steak, sugar, sesame oil, soy sauce and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.

For the beef

Preheat the oil in a large pan over medium high heat.&nbsp;

Add the beef in a single layer. Cook for 3-4 minutes per side or until golden brown. 

Remove the beef from the pan. Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened. 

Add the garlic and cook for 30 seconds.

Add the noodles to the pan, along with the beef. Toss to combine.

In a small bowl, whisk together the beef broth, hoisin sauce, soy sauce, sesame oil and cornstarch.

Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.

For the lo mein

https://content.jwplatform.com/videos/kgkBVcDt.mp4

Complete with a homemade lo mein sauce, this hearty beef lo mein dish is easily made with lo mein noodles, vegetable blend, and a few staple ingredients that you might already have on hand.

Ground Beef Lo Mein Recipe

oz lo mein noodles

½ lb ground beef

tbsp dark soy sauce

tbsp oil

pack vegetable blend

tsp sesame oil

brown sugar

garlic powder

⅙ tsp pepper

Step 1.1

Rinse the lo mein noodles with hot tap water. Set aside.

Step 1.2

Combine the lo mein sauce ingredients in a small bowl. Mix well. Set aside.

Step 1.3

Meanwhile, heat up a wok or a large cast iron skillet to high heat. Add the oil and swirl around to cover the bottom of the pan.

Step 1.4

Once smoking, add the ground beef. Briefly break it up into smaller chunks using a spatula.

Step 1.5

Add the dark soy sauce and cook until the beef is brown and most of the beef broth has reduced, about 7 minutes.

Step 1.6

Add the vegetables. Toss and cook for around 3 minutes.

Step 1.7

Reduce heat. Add the noodles and lo mein sauce. Toss until combined.

Step 1.8

Layered with deep umami flavors, delicious Beef Lo Mein is going to become your new favorite 30-minute meal! It&#39;s tender stir-fried beef with perfectly cooked crisp veggies smothered in an addictively delicious sauce and then tossed with rich yummy Chinese-style egg noodles!

flank steak (cut in thin strips against the grain)

soy sauce (low sodium)

peanut oil

brown sugar (packed)

white pepper (ground)

noodles

peanut oil (divided)

mushrooms (sliced)

Napa cabbage (shredded, or regular cabbage)

carrot

red bell pepper (julienned)

bean sprouts

green onions

Prepare the noodles:

Prepare the noodles: Cook the noodles according to package instructions. Then drain and set aside.

Make the sauce:

Make the sauce: Whisk all the sauce ingredients together in a small bowl. Then set aside.

Marinate the beef:

Marinate the beef: In a medium-sized bowl, mix the soy sauce, cornstarch, peanut oil, and baking soda together. Then toss in the sliced beef and marinate for 10 minutes.

Stir-fry the beef:

Stir-fry the beef: Heat 1 tablespoon of the peanut oil in a large wok over medium-high heat until hot. Then add the beef and cook for 3 to 4 minutes tossing it around until it is nice and brown. Now, transfer the beef to a plate and set it aside.

Stir-fry the vegetables:

Stir-fry the vegetables: Heat the remaining tablespoon of peanut oil in the wok and then add the mushrooms, cabbage, carrots, and red bell pepper to stir-fry for about 2 minutes.

Finish the beef lo mein:

Finish the beef lo mein: Add the snow peas and bean sprouts to the wok along with the seared beef and cooked noodles. Then pour the prepared lo mein sauce evenly over everything and toss to combine well while cooking for one last minute.

Garnish:

Garnish: Top the yummy homemade beef lo mein with sliced green onions and serve with your favorite Sriracha and a side of Homemade Egg Rolls!

Made this 3 or 4 times now--I keep coming back.

Made this for our dinner tonight....love it!

SO GOOD!!!!!! My trip to the Asian Market was fabulous and comical &amp; I found the Shaoxing Wine (yay), failed to find the right noodle, or i DID but just couldn’t read the Chinese on the package (more likely). And thanks for pushing me there because the market was incredible with the most amazing produce!!!!! Who knew I could find fresh Kaffir leaves in Edmonton? (For another of your recipes) My lunches will make everyone jealous !! Thanks Jo!

I made this recipe last evening for my wife and me and it was wonderful! I even made fresh Lo Mein noodles for it.  After dinner my wife put her "Gold Star" on the recipe before it went into our collection of recipes.

https://content.jwplatform.com/videos/788BCgnt.mp4

Layered with deep umami flavors, delicious Beef Lo Mein is going to become your new favorite 30-minute meal! It's tender stir-fried beef with perfectly cooked crisp veggies smothered in an addictively delicious sauce and then tossed with rich yummy Chinese-style egg noodles!

Chinese takeout beef lo mein reverse-engineered from 27 restaurant kitchens. Uses Twin Marquis noodles (the exact brand most takeout spots use), baking soda-tenderized flank steak, and a cornstarch-thickened sauce calibrated to coat every strand without pooling. The batch-cooking method compensates for the BTU gap between a home stovetop and a commercial wok station. Tested across multiple noodle brands, marinade ratios, and sauce formulas to match authentic takeout flavor.

Chinese Takeout Beef Lo Mein

oz flank steak

tsp baking soda

tsp sugar

kosher salt

tsp light soy sauce (Chinese light soy sauce)

tsp Shaoxing wine

tsp neutral oil

tsp white pepper

tsp kosher salt

chicken broth

tbsp light soy sauce (Chinese light soy sauce)

tsp dark soy sauce (Chinese dark soy sauce)

tbsp oyster sauce

neutral oil (for tossing)

cabbage (roughly chopped)

onion (thinly sliced)

carrot (thinly sliced)

tbsp ginger (minced)

scallions

neutral oil (preferably peanut, for stir-frying)

tbsp Shaoxing wine (for deglazing)

Slice flank steak across the grain into thin strips. Rinse under cold running water for 1 minute, massaging the entire time. Drain well.

Add baking soda to the beef and massage into the meat for 1 minute.

Mix in the remaining marinade ingredients (cornstarch, sugar, salt, light soy sauce, Shaoxing wine, neutral oil). Marinate for at least 15 minutes or up to overnight.

Prep the Beef

Mix all dry sauce ingredients (cornstarch, sugar, white pepper, salt) in a small bowl.

Stir in chicken stock and whisk until dry ingredients are fully dissolved.

Add light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well. Set aside. Stir again before using.

Make the Sauce

Cook noodles according to package instructions. Drain well.

Dry the noodles thoroughly using a salad spinner or by spreading on a baking sheet.

Toss cooked noodles with a small amount of oil to prevent clumping.

Cook the Noodles

Heat wok over medium-high heat until lightly smoking. Add 1 tbsp oil.

Add cabbage, onion, and carrot. Saute for 1 minute until crisp-tender. Set aside.

Return wok to medium-high heat. Add 2 tbsp oil. Add marinated beef and press into a single layer. Cook until nicely browned on the first side. Set aside.

Return wok to medium-high heat. Add 1 tbsp oil, then ginger and garlic. Saute 10-15 seconds until aromatic.

Add noodles and toss with ginger and garlic until pliable.

Add vegetables and beef back in. Toss until well combined.

Push noodles to one side. Add 1 tbsp Shaoxing wine directly to the wok surface. Toss with noodles.

Stir-Fry

Push noodles to one side. Stir the sauce to redistribute cornstarch. Pour sauce directly onto the wok surface (not on the noodles). Let it bubble for 15-20 seconds to thicken.

Turn off heat. Gently toss noodles into the thickened sauce until fully coated.

Add scallions and bean sprouts. Mix thoroughly and serve immediately.

Finish

https://www.youtube.com/watch?v=iRxDpjNDt3A

A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost! 

Full recipe with printable card: https://jasonfarmer.com/chinese-takeout-lo-mein/

Free recipe pack, six takeout dishes that taste like the restaurant: https://jasonfarmer.com/free-recipes/

Want to learn how to make Chinese takeout fried rice? Check out this video: https://youtu.be/qURmdmgCCOI

Wanna learn how to make Chinese takeout General Tso's chicken at home? Check out this video: https://youtu.be/Dv19_rYCpfQ

14-inch Mandarin Wok: https://amzn.to/3BIKuBo

Ingredients used:
Pearl River Bridge Light Soy Sauce: https://geni.us/Mbwvp
Pearl River Bridge Dark Soy Sauce: https://geni.us/bQ1As5B
Lee Kum Kee Light Soy Sauce: https://geni.us/80M9r0U
Lee Kum Kee Dark Soy Sauce: https://geni.us/jp9Uc9

Lee Kum Kee Premium Oyster Sauce: https://geni.us/F9cnm9W

Shaoxing cooking wine: https://geni.us/iNdAZJL
Shaoxing cooking wine: https://geni.us/PAM2Ma

Toasted sesame oil: https://geni.us/ZHfl54R

Diamond Brand Kosher Salt: https://geni.us/icIH1z
White pepper: https://geni.us/vKEdX
Cornstarch: https://geni.us/sl5PoGp

Baking soda: https://geni.us/3dVB71

DeCecco Spaghetti No. 12 Spaghetti: https://geni.us/TSdNkC
Barilla Spaghetti: https://geni.us/oaGZtC
Hoisin Sauce: https://geni.us/Tc8KB
Sherry Cooking Wine: https://geni.us/B0cW9v

Kitchen gear in video:
Dexter Chinese cleaver: https://geni.us/5mJZ
Chef Master portable butane stove top: https://geni.us/yXYxEf9
John Boos Work Table: https://geni.us/giAaB
John Boos cutting board: https://geni.us/DzvLB
All-Clad Pot: https://geni.us/EEb5
Kitchen Tongs: https://geni.us/p291
Duxtop Induction Burner: https://geni.us/mOpIF
Lodge Cast-Iron Pan: https://geni.us/1o4yECi

Camera/Lighting/Audio Gear:
Canon EOS R6: https://geni.us/PB9Uwor
Canon RF 24-105mm Lens: https://geni.us/7fuzy
Canon RF 24-70mm Lens: https://geni.us/K8bl
JOBY BallHead 5k: https://geni.us/5dF1
Manfrotto Video Head: https://geni.us/AFtd
Neewer C-stand: https://geni.us/KtYDZcs
Zoom H4n Pro 4-Track Recorder: https://geni.us/kTO6IJR
Shure SM7B Microphone: https://geni.us/MqoQkl
Apurture 120D LED light: https://geni.us/iETn9Wu
Apurture C300D II LED light: https://geni.us/Bjecd
Apurture Light Dome ii: https://geni.us/tAtQvK

Music by Epidemic Sound (free 30-day trial! Affiliate link): https://share.epidemicsound.com/v23gld

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

Timestamps:
0:00 Intro
0:37 Noodles
2:15 The Sauce
3:34 The Beef
5:29 Preparing Lo Mein
8:56 Taste Test
9:44 “Western Ingredient” Lo Mein
10:20 Thanks!

Chinese Takeout Lo Mein Secrets Revealed

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