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Beef Lo Mein in a skillet with beef, noodles, and vegetables in sauce.
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Beef Lo Mein

This Beef Lo Mein has savory noodles tossed in a delicious sauce with beef and vegetables. This is a healthy dinner idea that's even better than takeout!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Chinese
Servings: 4 people
Calories: 511kcal
Author: Stephanie

Ingredients

Sauce

  • 1 cup beef broth
  • ¾ cup chicken broth see notes
  • ¼ cup soy sauce
  • 1 tablespoon brown sugar can sub honey
  • 2 tablespoons cornstarch
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce
  • ¼ teaspoon toasted sesame oil
  • ¼ tsp ground ginger
  • 1 pinch red pepper flakes optional

Stir Fry

  • 1 lb. top sirloin steak can sub strip, skirt, or flank
  • Salt and pepper to taste
  • ½ teaspoon EACH: garlic powder, onion powder
  • 2 tablespoons peanut oil plus more as needed
  • ½ cup dry white wine see notes
  • 2 cups broccoli cut into bite-sized pieces
  • 1 yellow onion cut into chunks
  • 1 red bell pepper cut into chunks
  • ½ cup carrots julienned
  • 8 oz. Lo Mein noodles see notes
  • Green onions to garnish
US Customary - Metric

Instructions

Prep Work

  • Combine the sauce ingredients in a large measuring cup with a spout. Transfer ¼ cup of it to a medium bowl and set the rest aside.
  • Place plastic wrap over the beef and use a meat tenderizer to pound it on each side. This makes it much more tender. Cut away any large areas of fat.
  • Slice the meat into strips (against the grain). Cut the strips into smaller pieces, about 1.5 inches long.
  • Season the beef with salt, pepper, garlic powder, and onion powder. Transfer it to the reserved ¼ cup of sauce and toss to coat. Let it marinate while you cut the vegetables and begin boiling salted water for the Lo Mein.

Make the Stir Fry

  • Once all ingredients are measured and ready, heat oil in a large skillet over medium-high heat. Add the beef and let it sear, undisturbed, for 2-3 minutes. Toss and allow the other sides to cook through, about 2 more minutes. Remove and set aside.
  • Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 4 minutes.
  • Boil the noodles for 1 minute less than al dente according to package instructions. (Set a timer to ensure you don’t overcook them.) Drain once cooked. (Optional, drizzle with a little oil and toss to coat.)
  • While the noodles cook, add the vegetables to the skillet with the wine and cook for about 3 minutes to soften slightly.
  • Add the sauce and bring it to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce heat to low.
  • Add the cooked noodles a bit at a time, tossing to coat until desired noodle-to-sauce- ratio is obtained. The noodles will continue to absorb the sauce and the flavors will continue to meld as it stands.
  • Add the beef back along with any juices from the plate and toss to coat. Heat through for 1-2 minutes.
  • Garnish with green onions and serve!

Notes

Pro Tips:
  • Cuts of Steak: Strip steak, skirt steak, flank steak, or sirloin are great options for this recipe.
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after searing the chicken. An equal amount of chicken broth may be used if you don’t cook with wine. 
  • Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 8 oz. spaghetti noodles can be used instead if needed.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
  • A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
  • Optional additions include: sliced mushrooms, broccoli, celery, green beans, and edamame.
  • Topping Options: Green onions, peanuts, cashews, crunchy chow mein noodles.
  • Using Chicken or Shrimp : Be sure to make my Chicken Lo Mein and Shrimp Lo Mein recipes as well!
  • 📘 Find this recipe on page 139 of my 2nd cookbook, Let’s Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 511kcal | Carbohydrates: 59g | Protein: 35g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 1490mg | Potassium: 807mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3889IU | Vitamin C: 82mg | Calcium: 77mg | Iron: 3mg