A quick and delicious Beef and Vegetable Lo Mein recipe that combines tender beef, fresh vegetables, and flavorful noodles in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Low Calorie
Ingredients
Scale
12 oz lo mein noodles or Chinese egg noodles
1 lb beef sirloin or flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
1 tablespoon vegetable oil, for cooking
1 medium carrot, julienned
1 medium red bell pepper, thinly sliced
2 cups shredded green cabbage
1 cup broccoli florets
1 cup sliced mushrooms
4 cloves garlic, minced
1 tablespoon freshly grated ginger
3 green onions, cut into 2-inch pieces
¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
¼ cup beef broth or water
½ teaspoon ground black pepper
½ teaspoon cornstarch, optional, for a thicker sauce
Instructions
Prepare the beef. In a bowl, toss the sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Let it marinate for 10–15 minutes while preparing the other ingredients.
Cook the noodles. Bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain, rinse briefly with cool water if needed to stop cooking, and toss with a small drizzle of oil to prevent sticking.
Mix the sauce. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, beef broth, and black pepper. If you prefer a thicker sauce, mix in the optional cornstarch.
Sear the beef. Heat the vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned and cooked through. Work in batches if necessary, then transfer to a plate.
Cook the aromatics. Add the garlic and ginger to the hot wok. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
Stir-fry the vegetables. Add the carrots and broccoli first and cook for 2 minutes. Add the bell pepper, mushrooms, and cabbage. Stir-fry for another 2–3 minutes until the vegetables are crisp-tender.
Combine the noodles and beef. Return the beef to the wok and add the cooked noodles. Pour the prepared sauce over everything.
Toss until coated. Use tongs to toss the noodles, beef, and vegetables over high heat for 2–3 minutes, until the sauce is evenly distributed and the noodles are glossy.
Finish and serve. Add the green onions and toss for another 30 seconds. Remove from the heat and serve immediately.
Notes
Slice the beef thinly against the grain to make it more tender.
Avoid overcrowding the wok. Cook the beef in batches so it browns instead of steaming.
Don’t overcook the noodles. Slightly firm noodles hold their texture better when stir-fried.
Keep the vegetables crisp. Use high heat and stir-fry them briefly.
Adjust the sauce to taste. Add a splash of broth if the noodles seem dry, or a little extra soy sauce for a saltier flavor.