Description
This Beef Lo Mein recipe delivers tender marinated flank steak stir-fried with fresh vegetables and perfectly cooked noodles tossed in a savory soy-based sauce. A quick and flavorful Asian-inspired dish that’s perfect for weeknight dinners, combining fragrant aromatics, crisp veggies, and a luscious, thickened sauce all in one pan.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 tsp baking soda
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp neutral oil
Vegetables + Aromatics
- 1 medium carrot
- 3 cups sliced cabbage
- 1/2 cup sliced white onion
- 5 scallions, greens and whites separated
- 5 cloves garlic, chopped
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tbsp white sugar
- 1/2 tbsp cornstarch
- 1 tbsp water
- 1/4 tsp msg
Noodles + Oil
- 16 oz lo mein noodles
- 1/2 tsp sesame oil
- 3 tbsp neutral oil
Instructions
- Marinate the Beef: Slice the flank steak at an angle against the grain into ¼” thick strips. Combine with kosher salt, white pepper, baking soda, shaoxing wine, light soy sauce, cornstarch, and neutral oil. Marinate for 20 minutes to tenderize and flavor the beef.
- Prepare Vegetables and Sauce: Cut the carrot and cabbage into ½” pieces, slice the white onion, separate scallion greens and whites, and chop garlic. In a bowl, mix together all sauce ingredients: light soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper, sugar, cornstarch, water, and msg. Set all aside near your cooking area.
- Cook Noodles: Boil the lo mein noodles for 1 minute less than package instructions. Drain and rinse immediately with cold water to stop cooking, then shake dry. Toss the noodles with 1/2 tsp sesame oil to prevent sticking and set aside.
- Stir-Fry the Beef: Heat 3 tbsp neutral oil in a wok or large pan over high heat. In batches, fry the marinated beef strips for 2-3 minutes until golden brown and cooked through. Remove beef and set aside.
- Cook Vegetables and Aromatics: In the remaining oil, quickly fry chopped garlic for a few seconds until fragrant. Add sliced onions, scallion whites, carrot, and cabbage. Stir-fry for 2 minutes until vegetables are tender-crisp.
- Combine Ingredients: Return the cooked beef to the wok along with the noodles and prepared sauce. Toss everything together, stirring constantly until the sauce thickens and evenly coats the ingredients.
- Finish and Serve: Add back the scallion greens and drizzle with the remaining 1/2 tsp sesame oil. Give everything a final toss, then serve immediately and enjoy your delicious Beef Lo Mein.
Notes
- Cut vegetables into similar-sized pieces for even cooking and better texture.
- Prep all ingredients ahead and keep them next to your pan or wok to ensure quick and smooth cooking.
- Cook noodles slightly under the package time; they finish cooking in the wok for perfect texture.
- Rinse noodles with cold water after boiling to stop cooking and toss with sesame oil to prevent sticking.
- Feel free to customize your Lo Mein by adding mushrooms, celery, bean sprouts, or other favorite vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat using a damp paper towel to maintain moisture and prevent overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
