Description
This Beef Lo Mein is a flavorful and classic Chinese stir-fry dish featuring tender marinated flank steak, fresh vegetables, and chewy lo mein noodles all tossed in a savory homemade sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner that combines hearty protein with crisp veggies and a balanced blend of soy, hoisin, and oyster sauces.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Noodles and Vegetables
- 8 oz lo mein noodles (or spaghetti)
- 2 tablespoons vegetable oil
- 1 cup shredded carrots
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers (any color)
- 1/2 cup snow peas (optional)
- 3 green onions, sliced
Instructions
- Marinate the Beef: Mix 2 tablespoons soy sauce, cornstarch, and 1 teaspoon sesame oil in a bowl. Add the thinly sliced flank steak and toss to coat evenly. Let the beef marinate for 15 minutes to tenderize and absorb the flavors.
- Cook the Noodles: Bring a large pot of water to boil and cook the lo mein noodles according to package instructions until al dente. Drain well and set aside to prevent sticking.
- Prepare the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, 1 tablespoon sesame oil, rice vinegar, sugar, minced garlic, and minced ginger until well combined. This sauce will add rich umami depth to the dish.
- Stir-Fry the Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until browned on all sides but still tender. Remove the beef from the skillet and set aside to prevent overcooking.
- Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon vegetable oil. Toss in shredded carrots, broccoli florets, sliced bell peppers, and optional snow peas. Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp, retaining a nice crunch and vibrant color.
- Combine Everything: Return the cooked beef and noodles to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss everything together continuously for 2 to 3 minutes over medium heat until the noodles and beef are evenly coated and heated through.
- Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve the Beef Lo Mein hot as a satisfying and delicious meal perfect for any day of the week.
Notes
- For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce, and ensure the noodles are gluten-free.
- Snow peas are optional but add great texture and color; feel free to substitute with snap peas or omit.
- Marinating the beef is key to tender and flavorful meat; do not skip or shorten the marinating time.
- Use a wok or a large skillet to allow for even, quick stir-frying without overcrowding the pan.
- You can substitute flank steak with sirloin or skirt steak for similar results.
- Adjust the amount of sugar in the sauce to taste for a sweeter or less sweet dish.
