It’s 6pm, you’re tired, and everyone’s hungry. You want a meal that feels like a treat but takes very little effort. This Easy Beef Lo Mein is the perfect solution for your busiest nights.
It is faster than ordering takeout and tastes much fresher too. Your family will love the tender beef and savory noodles. This dish is a great way to bring fresh flavors to your table fast.
Why This Recipe Is a Winner
This recipe is perfect for a quick weeknight dinner when time is short. It uses simple ingredients you likely have in your pantry right now. The beef stays incredibly tender thanks to a quick pro trick.
Kids love the long noodles and the sweet-savory sauce. It is also a clever way to get extra veggies onto their plates. You can customize the vegetables based on what is in your fridge today.
How It Comes Together
Making this dish is much easier than it looks. You just need one large pan or a wok to get started. The secret is to have all your ingredients chopped before you start cooking.
Everything cooks very quickly on high heat for that perfect sear. You will feel like a pro chef in your own kitchen. Even if you are a beginner, you can master this Easy Beef Lo Mein easily.
Ingredients You’ll Need
Most of these items are staple ingredients you can find at any local grocery store.
- 12 oz flank steak, thinly sliced across the grain
- 3/4 teaspoon baking soda
- 1 lb fresh Lo Mein noodles
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced into matchsticks
- 1 cup snow peas, trimmed
- 2 scallions, thinly sliced (separate whites and greens)
Cooking Steps
- Toss the sliced beef with baking soda in a bowl and let rest for 20 minutes to tenderize.
- Rinse the beef thoroughly under cold water to remove the baking soda, pat dry, and toss with cornstarch, salt, and pepper.
- Whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil in a small bowl to create the sauce.
- Cook the lo mein noodles in boiling water according to package instructions until al dente, then drain and rinse with cold water.
- Heat 2 tablespoons of oil in a wok or large skillet over high heat until smoking.
- Add the beef in a single layer and sear for 2 minutes until browned, then remove from the pan and set aside.
- Add the remaining oil to the pan and stir-fry the garlic and the white parts of the scallions for 30 seconds.
- Add the carrot, red bell pepper, and snow peas; stir-fry for 2-3 minutes until crisp-tender.
- Add the noodles and the sauce to the pan, tossing vigorously over high heat for 1-2 minutes until evenly coated.
- Return the beef to the pan, add the green scallion tops, toss once more to heat through, and serve immediately.
Serving Ideas
Serve this hot right out of the pan for the best texture. It looks beautiful in a large shallow bowl for family-style dining. Add a side of steamed broccoli or some crispy spring rolls.
You can also sprinkle on some extra sesame seeds for a crunch. Dinner is served in under 40 minutes from start to finish. Sit back and enjoy the compliments from your happy family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for three days. This dish makes a fantastic lunch for work the next day. Reheat it in a skillet with a splash of water to keep it moist.
Avoid the microwave if you want to keep the noodles from getting mushy. If you are meal prepping, keep the sauce separate until you are ready to eat. This keeps the noodles perfectly tender and delicious.
Pro Tips
- Don’t skip the baking soda step for the most tender beef.
- Avoid overcrowding the pan so the beef sears instead of steaming.
- Use spaghetti noodles if you cannot find fresh Lo Mein noodles locally.
- Prep all your vegetables before you start the heat to save time.
- Add a handful of fresh summer snap peas for extra crunch.
- Upgrade the dish with a drizzle of spicy chili oil at the end.
Ways to Switch It Up
- Swap the beef for firm tofu to make it vegetarian-friendly.
- Use gluten-free tamari instead of soy sauce for a gluten-free version.
- Add sliced mushrooms during the fall for an earthy flavor boost.
- Swap maple syrup for sugar for a milder, natural sweetness.
Common Questions
Can I make it ahead?
Yes, you can chop the veggies and slice the beef early. Keep them in the fridge until you are ready to cook. The actual cooking takes less than ten minutes.
What if I don’t have a wok?
A large heavy skillet or cast iron pan works great too. Just make sure the pan is very hot before you add the ingredients. This ensures you get that authentic stir-fry flavor.
Will kids eat this?
Absolutely, the sweet sauce and soft noodles are very kid-friendly. It is a crowd-pleaser that even picky eaters usually enjoy. You can even let them help toss the noodles!
I hope this quick and easy dinner makes your busy weeknights much smoother. Give it a try and watch your family clear their plates. Happy cooking!
— Alex
Ingredients
- 12 oz flank steak, thinly sliced across the grain
- 3/4 teaspoon baking soda
- 1 lb fresh Lo Mein noodles
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarc h
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic , minced
- 1 medium carrot , julienned
- 1 medium red bell pepper, sliced into matchsticks
- 1 cup snow peas, trimmed
- 2 scallions , thinly sliced (separate whites and greens)
Instructions
- Toss the sliced beef with baking soda in a bowl and let rest for 20 minutes to tenderize.
- Rinse the beef thoroughly under cold water to remove the baking soda, pat dry, and toss with cornstarch, salt, and pepper.
- Whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil in a small bowl to create the sauce.
- Cook the lo mein noodles in boiling water according to package instructions until al dente, then drain and rinse with cold water.
- Heat 2 tablespoons of oil in a wok or large skillet over high heat until smoking.
- Add the beef in a single layer and sear for 2 minutes until browned, then remove from the pan and set aside.
- Add the remaining oil to the pan and stir-fry the garlic and the white parts of the scallions for 30 seconds.
- Add the carrot, red bell pepper, and snow peas; stir-fry for 2-3 minutes until crisp-tender.
- Add the noodles and the sauce to the pan, tossing vigorously over high heat for 1-2 minutes until evenly coated.
- Return the beef to the pan, add the green scallion tops, toss once more to heat through, and serve immediately.
