Description
A quick and flavorful Beef Lo Mein recipe featuring tender sirloin, fresh chewy noodles, and vibrant vegetables tossed in a savory-sweet sauce. Ready in under 30 minutes, this one-pan stir-fry delivers the essence of homemade Chinese takeout with fresh ingredients, perfect for busy weeknights or comforting meals.
Ingredients
Scale
Protein
- 8 oz beef sirloin, thinly sliced against the grain
Noodles
- 8 oz fresh lo mein noodles (or fresh egg noodles as a substitute)
Vegetables
- 1 cup bell peppers, sliced (various colors)
- 1 cup carrots, thinly sliced or julienned
- 1 cup snap peas or snow peas
- 3 green onions, sliced
Sauces and Oils
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce
- 1 tsp brown sugar or honey
- 1 tsp sesame oil
- 1 tbsp vegetable or canola oil (for stir-frying)
Aromatics
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
Instructions
- Prep Your Ingredients: Slice beef thinly against the grain, chop all vegetables into bite-sized pieces, and loosen fresh noodles gently to avoid clumping. Have all sauces mixed or ready at hand.
- Cook the Beef: Heat 1 tablespoon of vegetable or canola oil in a wok or large skillet over medium-high heat. Add beef and stir-fry quickly until browned but still tender, about 2-3 minutes. Remove from pan and set aside.
- Stir-Fry the Vegetables: Add a little more oil if needed, then add carrots, bell peppers, and snap peas to the pan. Stir-fry 3-4 minutes until vegetables are just tender but remain crisp and vibrant.
- Combine Aromatics and Sauce: Push vegetables to one side of the pan, add minced garlic and ginger to the empty side, cooking briefly until fragrant, about 30 seconds. Pour in soy sauce, oyster sauce, and brown sugar or honey. Stir everything together to combine the flavors evenly.
- Toss in Noodles and Beef: Add fresh noodles and cooked beef back to the pan. Toss gently but thoroughly to coat with the sauce and warm through evenly, about 2 minutes. Finish by drizzling sesame oil over the top and mixing it in for a nutty aroma.
Notes
- Use high heat for cooking to maintain the tender-crisp texture of vegetables and tenderness of beef.
- Prep all ingredients before starting to cook to ensure a smooth and quick stir-fry process.
- Prefer fresh noodles over dried for the best chewy texture; if using dried noodles, cook and drain before stir-frying.
- Do not overcrowd the pan to prevent steaming; cook in batches if necessary.
- Adjust the balance of sweetness and saltiness in the sauce according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg