Name: Beef Lo Mein Stir-Fry Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 12 ounces flank steak; 1 teaspoon cornstarch; 1 teaspoon soy sauce; 1 teaspoon vegetable oil; 1/4 teaspoon baking soda; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 2 teaspoons dark soy sauce; 1/2 teaspoon sesame oil; 1/2 teaspoon salt (or to taste); 1/4 teaspoon sugar; 1/4 teaspoon white pepper; 1 pound fresh lo mein noodles; 1 clove garlic (minced); 1 medium carrot (julienned); 1/2 red bell pepper (julienned); 1/2 cup mushrooms (sliced); 1/2 cup bamboo shoots (strips or sliced); 2 cups Napa cabbage (shredded); 2/3 cup snow peas; 2 cups mung bean sprouts; 2 tablespoons vegetable oil (divided); 1 tablespoon Shaoxing wine; 2 scallions (julienned, white and green parts separated)

If you’re craving that perfect takeout classic but want to make it fresh and packed with home-cooked goodness, you’re in the right place. This Beef Lo Mein Stir-Fry Recipe is absolutely one of my favorites because it’s loaded with tender beef, crisp veggies, and noodles that soak up all that savory sauce just right. I love how it turns out every time – flavorful, quick, and super satisfying – and I’m excited to walk you through it so your kitchen smells like an authentic Chinese restaurant in no time.

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Why You’ll Love This Recipe

Authentic Flavor: You get that perfect balance of soy, oyster sauce, and a touch of sesame oil to make every bite sing.
Tender Beef Every Time: The marinating technique with baking soda and cornstarch keeps the steak silky and juicy.
Loaded with Veggies: Snow peas, napa cabbage, and bamboo shoots add freshness and crunch for a well-rounded dish.
Quick and Easy: From prep to plate in under 45 minutes, making it perfect for weeknight dinners.

A white oval plate is filled with stir-fried noodles that are light brown and glossy, mixed with slices of dark brown beef, bright green snow peas, thin red chili strips, white bean sprouts, and pieces of translucent onion. The noodles are twisted and piled up high on the plate, with colorful vegetables and beef evenly spread throughout. The plate sits on a rustic wooden surface, with a blue cloth partially visible under one side. In the background, there are two brown bottles with red labels and a white bowl with blue patterns. photo taken with an iphone --ar 2:3 --v 7 - Beef Lo Mein Stir-Fry, Beef Lo Mein recipe, Chinese beef stir-fry, easy lo mein noodles, flavorful stir-fry dishes

Ingredients You’ll Need

The magic of this Beef Lo Mein Stir-Fry Recipe really comes down to fresh ingredients and a balance of flavors—the steak, fresh noodles, and crunchy crisp veggies all work in harmony. When shopping, I recommend grabbing fresh lo mein noodles if you can find them; they cook faster and taste amazing.

Flat lay of thin strips of fresh flank steak, a small bowl of cornstarch, a small bowl of light soy sauce, a small bowl of dark soy sauce, a small bowl of oyster sauce, a small bowl of sesame oil, a small bowl of white sugar, a small bowl of salt, a small bowl of white pepper, fresh lo mein noodles coiled in a simple white ceramic bowl, a peeled clove of garlic, a medium julienned carrot, half a julienned red bell pepper, sliced fresh mushrooms, thin strips of bamboo shoots, shredded Napa cabbage, fresh whole snow peas, crisp mung bean sprouts, two whole uncracked brown eggs, two scallions julienned with white and green parts separated in small white bowls, a small bowl of Shaoxing wine, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Beef Lo Mein Stir-Fry, Beef Lo Mein recipe, Chinese beef stir-fry, easy lo mein noodles, flavorful stir-fry dishes

Flank steak: Thinly sliced against the grain for tenderness, this cut cooks quickly and stays juicy.
Cornstarch: Helps create that glossy coating on the beef, locking in moisture.
Soy sauce (light and dark): Light soy sauce adds saltiness, dark soy sauce deepens color and flavor.
Vegetable oil: Neutral flavor for stir-frying and marinating.
Baking soda: A secret to tenderizing the beef—don’t skip this step.
Oyster sauce: Adds umami that makes the sauce lush and satisfying.
Sesame oil: A little goes a long way for that distinctive nutty aroma.
Salt and sugar: Balance the savory and sweet notes.
White pepper: Gives a subtle spicy warmth without overpowering.
Fresh lo mein noodles: Or cooked, as long as you rinse and loosen them up.
Garlic: Minced to infuse a fragrant base for the stir-fry.
Carrot: Julienned for crunch and color.
Red bell pepper: Julienned, it adds sweetness and vibrancy.
Mushrooms: Sliced for earthiness and texture.
Bamboo shoots: Bring a unique crunch and authentic touch.
Napa cabbage: Shredded for a mild, leafy crunch.
Snow peas: Crisp and fresh, add last for perfect texture.
Mung bean sprouts: Toss in near the end to keep their snap.
Shaoxing wine: A cooking wine that brightens up the flavors beautifully.
Scallions: Julienne white and green parts separately for layered flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Beef Lo Mein Stir-Fry Recipe is so versatile—feel free to personalize it based on what you love or what’s in your fridge! I often swap out the veggies according to the season or toss in some extra protein for a heartier meal.

Vegetarian Version: I swapped the beef for extra mushrooms and tofu once, and it was a hit with my family!
Spicy Kick: Add chili oil or fresh sliced chilies if you like things with a bite—trust me, it wakes up the whole dish.
Gluten-Free Option: Use tamari instead of soy sauce and check noodles for gluten-free versions; it works surprisingly well.
Extra Crunch: Toss in water chestnuts or peanuts for some fun texture contrast.

How to Make Beef Lo Mein Stir-Fry Recipe

Step 1: Velvet the Beef for Tenderness

Start by slicing your flank steak thinly against the grain — this is crucial for tenderness. Toss it in a bowl with baking soda, cornstarch, soy sauce, and vegetable oil. This “velveting” step really makes a difference; it locks in moisture and gives the beef a beautiful sheen once cooked. Let it sit for about 30 minutes while you prep the rest.

Step 2: Whip Up the Sauce and Prep Noodles

Mix together your light and dark soy sauces, oyster sauce, sesame oil, salt, sugar, and white pepper in a small bowl. This sauce is where your dish gets that rich, savory punch. Meanwhile, if you’re using cooked noodles, rinse them under hot water to separate and prevent clumping. If uncooked, boil them per the package until al dente. Drain well and set aside—loose noodles are key!

Step 3: Sear the Beef

Heat your wok over high heat until it just starts to smoke. Add 1 tablespoon of vegetable oil and carefully spread the beef in one layer. Let each side sear quickly for about 30 seconds without stirring — that’s how you get a nice caramelized crust. Once done, remove and set aside.

Step 4: Stir-Fry the Vegetables

Add the other tablespoon of oil, then toss in the garlic, carrots, red bell peppers, and mushrooms. Stir-fry swiftly for about 30 seconds. Next, add bamboo shoots and the white parts of scallions—stir for another 20 seconds before mixing in the napa cabbage. Keep that heat high to get that perfect wok hei flavor. Stir everything for another 30 seconds.

Step 5: Combine Noodles, Wine & Sauce

Add the noodles next. Make sure they’re warm and separated—if they’re stuck, just rinse them quickly under hot water again. Pour the Shaoxing wine around the edges of the wok, then toss veggies and noodles together with a scooping motion. After about 30 seconds to 1 minute, add your sauce mixture. Stir continuously, scraping the bottom to prevent sticking, until the noodles are evenly coated.

Step 6: Toss in the Last Ingredients and Serve

Finally, add snow peas, mung bean sprouts, and your seared beef with any juices collected. Keep stirring until everything is heated through and mixed well—about a minute more. Toss in the green parts of scallions, taste, and adjust seasoning if needed. Plate it up and serve with chili oil or your favorite hot sauce. You’ll see why my family goes crazy for this!

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Pro Tips for Making Beef Lo Mein Stir-Fry Recipe

Velveting the Beef: Don’t rush this step—it’s worth the 30-minute marinate to get that melt-in-your-mouth tenderness.
High Heat is Key: Your wok should be hot enough to create that wok hei flavor but not so hot that things burn—watch closely and stir often.
Loosen the Noodles: Stuck-together noodles make for a clumpy dish; a quick rinse with hot water saves your stir-fry every time.
Don’t Overcrowd: Cook in batches if needed to keep everything searing instead of steaming for the best texture.

How to Serve Beef Lo Mein Stir-Fry Recipe

A large white plate holds a colorful stir-fry noodle dish with multiple layers. The bottom layer is long, yellow-brown noodles, glossy from sauce and slightly twisted. Mixed into the noodles are bright green snap peas and long, thin red bell pepper slices adding color contrast. Thin strips of cooked brown beef are scattered evenly on top, along with thin white strands of bean sprouts providing texture. The dish sits on a white marbled surface with blurred background that includes a blue and white bowl and bottles of sauce. photo taken with an iphone --ar 2:3 --v 7 - Beef Lo Mein Stir-Fry, Beef Lo Mein recipe, Chinese beef stir-fry, easy lo mein noodles, flavorful stir-fry dishes

Garnishes

I love finishing off this Beef Lo Mein Stir-Fry Recipe with a sprinkle of fresh julienned scallions and a few sesame seeds for a little crunch. Sometimes I drizzle a bit of chili oil on top, especially when we want a cozy, spicy kick. The garnish instantly elevates the flavor and presentation.

Side Dishes

Pair this with a simple cucumber salad tossed in rice vinegar and a dash of sugar or steamed dumplings if you want a full-on feast. I also like serving it alongside quick stir-fried greens like bok choy or Chinese broccoli to round out the meal.

Creative Ways to Present

For special dinners, I sometimes plate this in individual bowls with a fresh lime wedge on the side for a fragrant twist. Serving in a large shallow dish family-style also looks inviting and gets everyone digging in, making your Beef Lo Mein Stir-Fry Recipe the centerpiece of the table.

Make Ahead and Storage

Storing Leftovers

Leftover lo mein keeps really well in an airtight container in the fridge for up to 3 days. Make sure to cool it down quickly after cooking before refrigerating so your veggies stay fresh and crisp the next day.

Freezing

Freezing this isn’t my top recommendation because noodles can get mushy, but if you have to, flash freeze in single portions and reheat quickly in a hot pan. Just expect the texture to soften a bit.

Reheating

I always reheat leftovers on the stovetop with a quick splash of water or broth to loosen things up. Avoid microwaving if you can—it tends to make the noodles clump and the veggies soggy. A fast stir-fry brings back that fresh-from-the-wok vibe.

FAQs

Can I use other cuts of beef for this Beef Lo Mein Stir-Fry Recipe?

Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can also use sirloin or skirt steak. Just be sure to slice thinly against the grain and velvet the beef to keep it tender.
What if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a good substitute. You can also skip it, but adding a splash really enhances depth and helps deglaze the wok during cooking.
Can I make this recipe vegetarian?

Yes! Simply replace the beef with firm tofu or extra mixed mushrooms and use vegetarian oyster sauce or soy sauce in place of regular oyster sauce to keep it vegetarian-friendly.
How do I prevent my noodles from sticking?

Rinsing your noodles under hot water after cooking or before adding them to the wok loosens them up and helps prevent clumping. Stir gently but quickly while cooking and add a little oil if needed.

Final Thoughts

This Beef Lo Mein Stir-Fry Recipe has become a go-to in my kitchen when I want comfort food that’s quick, tasty, and feels just a notch more special than takeout. I love how the beef turns out tender and the veggies keep their crunch amid those silky noodles. You’ll enjoy making it as much as eating it—and I can’t wait for you to try it and make it your own family favorite too!