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Savory Beef Lo Mein Recipe with Tender Noodles and Veggies

Beef Lo Mein

A finished bowl of beef lo mein featuring perfectly coated noodles, tender slices of beef, and vibrant green onions. This final presentation showcases the glossy sauce and balanced stir-fry technique.
A simple, classic beef noodle dish that’s quick to make and always satisfying.

Watch me make Beef Lo Mein (video available).

Servings: 2 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes

Equipment

  • Frying pan or wok
  • Mixing bowls
  • Tongs

Ingredients 

Beef

  • 6 oz thinly sliced beef, see note
  • 1 tsp cornstarch
  • 1 tsp shaoxing wine, optional but recommended
  • Pinch of salt

Vegetables

  • ½ onion, thinly sliced
  • 2 scallions, white and green parts separated
  • 6 oz lo mein noodles

Sauce

  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar

Instructions 

  • Combine the beef, cornstarch, shaoxing wine, and a pinch of salt. Marinate for 15 minutes to tenderize and season the meat.
  • While the beef marinates, thinly slice the onion and separate the white and green parts of the scallions.
  • Whisk together dark soy, light soy, sesame oil, and sugar in a small bowl and set aside.
  • Cook the noodles until just under al dente (about 1 minute less than package instructions). Drain and keep warm.
  • Heat oil in a hot pan or wok. Quickly brown the marinated beef for about 2 minutes until seared, then remove and set aside.
  • Add the onion and scallion whites to the pan and sauté for 2 minutes until slightly softened.
  • Return the beef to the pan with the noodles and pour in the sauce. Toss everything together until the noodles and ingredients are evenly coated and heated through.
  • Stir in the green parts of the scallions, give it one final toss, then remove from heat and serve immediately.

Video

Notes

I like shabu shabu or flat iron cut for quick cooking, but any thinly sliced or shaved beef will work.

Nutrition

Serving: 1 servingCalories: 413kcalCarbohydrates: 45gProtein: 23gFat: 16g

Nutrition information is automatically calculated and should be used as an approximation.


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Flavorful, Fast, and Takeout-Worthy: Beef Lo Mein

When you want takeout flavor without the wait, this Beef Lo Mein is a fast, reliable choice. In about 30 minutes you’ll have tender beef, springy noodles, and a savory sauce that clings to every strand. Most ingredients are pantry staples, so it’s an ideal weeknight meal.

A close-up of chopsticks lifting a bite of beef lo mein, showcasing glossy noodles wrapped around stir-fried green onions and tender beef. This action shot highlights the texture and savory appeal of the dish.

The Secret to Perfect Lo Mein at Home

This recipe builds flavor with simple steps. Marinating the beef with cornstarch and shaoxing wine tenderizes it and helps the sauce cling. A mix of dark and light soy, sesame oil, and a touch of sugar creates a balanced savory-sweet sauce. Cook the noodles just under al dente so they finish perfectly in the pan without becoming soggy.

Ingredients for Beef Lo Mein

Beef:

  • 6 oz thinly sliced beef
  • 1 teaspoon cornstarch
  • 1 teaspoon shaoxing wine (optional but recommended)
  • Pinch of salt

Vegetables:

  • 1/2 onion, thinly sliced
  • 2 scallions, white and green parts separated
  • 6 oz lo mein noodles

Sauce:

  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar

How to Make Beef Lo Mein

Marinate the beef with cornstarch, shaoxing wine, and salt for 15 minutes to tenderize and season.

Beef slices being evenly coated in a cornstarch slurry inside a metal mixing bowl, preparing the meat for quick stir-frying. This method enhances the texture and ensures the beef stays tender in the final Beef Lo Mein dish.

Prep the onion and scallions. Whisk the sauce ingredients together and set aside.

A hand mixing a glossy, dark soy sauce-based beef lo mein sauce with a wooden spoon in a metal bowl. The sauce combines soy, oyster sauce, sugar, and aromatics to deliver rich umami flavor to the noodles.

Cook the noodles until just shy of al dente, then drain. Heat oil in a hot pan, sear the beef for about 2 minutes, then remove. Sauté the onion and scallion whites for 2 minutes.

Return the beef to the pan with the noodles and pour in the sauce. Toss everything until well coated and heated through.

Beef Lo Mein noodles being tossed in the marinated beef, sauce, onions, and green onions after being tossed very well until all ingredients are tossed well like a Chinese takeout dish.

Stir in the scallion greens, toss once more, and remove from heat. Serve immediately for best texture and flavor.

Tips and Variations

Fresh lo mein noodles give the best texture; spaghetti is a fine substitute. Don’t skip marinating the beef—that step makes a big difference. For more complexity, add a splash of oyster sauce or finish with chili oil to taste.

Why This Recipe Works Anytime

Beef Lo Mein is versatile: swap beef for chicken, shrimp, or tofu, and add vegetables like bell peppers, carrots, or bok choy. Use only light soy for a milder flavor. It’s a flexible, satisfying dish you can adapt to what’s on hand.

Frequently Asked Questions

Can I make this vegetarian?

Yes. Replace beef with firm tofu, tempeh, or extra vegetables.

What if I don’t have shaoxing wine?

It’s optional. Mirin or dry sherry can be used as a substitute.

Can I use other noodles?

Udon, rice noodles, or spaghetti work—adjust cooking times as needed.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to revive the noodles.

Can I make this spicier?

Yes—add chili garlic sauce, sliced fresh chilies, or chili oil to taste.

More Recipes to Try

• Try Three Cup Chicken for a sweet-savory protein pairing.

• For noodle lovers, Pad See Ew is another favorite.

• Kung Pao Noodles is a great option if you want more heat and crunch.