Better than takeout and ready in 20 minutes, this Beef Lo Mein combines tender, velvety strips of sirloin, crisp veggies, and chewy noodles tossed in a rich, savory-sweet stir-fry sauce!
Why You’ll Love This Recipe
Faster Than Takeout: Takes just 20 minutes from prep to plate.
Tender & Juicy Beef: Velveting the beef with cornstarch locks in moisture for melt-in-your-mouth flavor.
Rich Savory Sauce: Balanced blend of soy, oyster, and hoisin sauces with a touch of brown sugar.
Essential Kitchen Equipment
Large Wok or Heavy Skillet: Allows high-heat cooking to quickly sear the beef and vegetables.
Tongs: The best tool for tossing long noodles evenly in the thick stir-fry sauce.
Ingredients
For the Beef Marinade:
1 lb Beef sirloin, thinly sliced against the grain
2 tbsp Soy sauce
1 tbsp Cornstarch
1 tbsp Vegetable oil
For the Stir-Fry:
8 oz Lo mein egg noodles (or spaghetti/ramen noodles)
2 tbsp Vegetable oil, divided
3 cloves Garlic, minced
1 Red bell pepper, sliced into thin strips
2 cups Fresh spinach or chopped bok choy
2 Green onions, sliced into 1-inch pieces
For the Lo Mein Sauce:
1/4 cup Soy sauce (or half dark, half light soy sauce)
2 tbsp Oyster sauce
1 tbsp Hoisin sauce
1 tbsp Brown sugar
Step-by-Step Instructions
1. Marinate Beef: In a medium bowl, toss the sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Set aside for 10 minutes to tenderize.
2. Cook Noodles: Boil lo mein noodles (or spaghetti) according to package directions. Drain, rinse briefly under cold water, and toss with a drop of oil to keep from sticking.
3. Mix Sauce: In a small bowl or measuring cup, whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, and brown sugar until smooth.
4. Sear Beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes until browned. Remove beef and set aside on a plate.
5. Stir-Fry Veggies: Add the remaining 1 tbsp oil to the same pan. Add minced garlic and sliced red bell pepper; stir-fry for 1 to 2 minutes until fragrant. Toss in the spinach/bok choy and green onions, cooking for another minute until just wilted.
6. Combine & Toss: Return cooked beef and drained noodles to the wok. Pour the sauce mixture over everything and toss continuously over medium-high heat for 2 minutes until noodles are glossy, heated through, and fully coated. Serve hot!
Chef’s Tips
Slice Against the Grain: Cutting your sirloin perpendicular to the muscle fibers guarantees every bite of beef remains super tender.
Don’t Overcook Noodles: Cook your noodles al dente (1 minute less than package instructions) so they absorb the stir-fry sauce without turning mushy.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4
Calories: ~430 kcal
Protein: 32g
Net Carbs: 46g
Fat: 14g
Frequently Asked Questions (FAQ)
Can I use a different cut of meat or protein?
Yes! Flank steak or flat iron steak work exceptionally well for beef lo mein. You can also swap the beef for chicken breast, shrimp, or firm tofu using the exact same marinade and sauce!