This beef lo mein is a family favorite! Tender beef, crunchy veggies, and a savory sauce make this restaurant-style dish totally delicious.
What Makes This Recipe So Good
- This Chinese-inspired dish is super fun to throw together! Once all veggies are chopped and the beef is sliced, it takes less than 20 minutes to cook. Start by stir-frying the beef, then the veggies, and finish by tossing everything together in the same wok or skillet!
- This beef lo mein is loaded with tender chunks of the tastiest beef! A touch of soy sauce and garlic is enough to leave this beef exploding with delicious flavor.
- A variety of crunchy vegetables add a nice bite to the creamy sauce and noodles in this dish. Thinly sliced carrots, peppers, mushrooms, and cabbage are cooked just enough to maintain their bite and delightfully fresh flavor!
Flank Steak – This lean cut of beef is incredible in this recipe! To prepare the flank steak for this beef lo mein, slice it into 1/4-inch thick strips against the grain. Be careful not to slice the steak any thinner than 1/4-inch, since that could result in tough/chewy beef.
Soy Sauce – We use plenty of soy sauce in this beef lo mein recipe! However, you have the option to use regular soy sauce, low-sodium soy sauce, or even tamari (gluten-free soy sauce) in this recipe. All three versions of this Asian staple ingredient will taste great in this dish.
Napa Cabbage – This cabbage originates from China, and is traditional to most lo mein recipes. Napa cabbage cooks up beautifully in this recipe and soaks up all of the delicious flavors of this dish. Start by washing your cabbage very well, making sure to rinse out the dirt in between each leaf. Then place it on its side on a cutting board and slice, starting from the top leafy part, into thin 1/4 to 1/8-inch strips.
- If you have a wok, use it! Though if you don’t own a wok, you can use a large skillet to cook up this beef lo mein instead. Regardless of the type of pan you use, the key to stir frying in this recipe is to maintain a relatively high heat at all times.
- While fresh lo mein noodles taste best, dry lo mein noodles will work as well in this recipe. To locate lo mein noodles in your grocery store, simply take a look down the Asian aisle – that’s where I typically find them! And if you have a specialty Asian grocery store in your area, then definitely make a trip there.
- I recommend you enjoy this recipe immediately after cooking. There’s not much better than a steaming hot bowl of homemade beef lo mein – YUM! Though if you have any leftovers, you can store them in an airtight container in the fridge for up to three days.
More Delicious Beef Recipes
- Shredded Beef
- Whole30 Chipotle Beef & Avocado Bowls
- Instant Pot Beef with Peppers
- Whole 30 Beef Stroganoff
- Beef Pad Thai
- 1 pound lo mein noodles
For the Beef
- ½ pound flank steak sliced into 1/4-inch strips against the grain
- 1 tablespoons soy sauce
- 2 garlic cloves minced
- 1 tablespoons vegetable oil
For the Sauce
For the Vegetables
- 1 tablespoon vegetable oil
- 1 cup carrots julienned
- 1 red bell pepper julienned
- 1 cup mushrooms sliced
- 2 cups napa cabbage shredded
- 3 tablespoons green onions sliced
- Small bowls (2)
- Large wok or skillet
- Cook lo mein noodles according to package instructions, then set aside.
- Add all beef ingredients except vegetable oil to a bowl, toss, then set aside.
- Add all sauce ingredients to a bowl and set aside.
- Heat vegetable oil for the beef in a large wok or skillet over high heat, add in the beef and cook for 3-5 minutes or until no longer pink. Transfer to a plate and set aside.
- Add vegetable oil for the vegetables to the skillet, then add in the carrots, bell pepper, and mushrooms. Cook for 4 minutes, then add in the cabbage and green onion and cook for an additional 2 minutes.
- Transfer beef back to the skillet along with the sauce and noodles, toss everything together until sauce has thickened.
- Make it Gluten-Free: Use gluten-free soy sauce and either gluten-free spaghetti or zucchini noodles instead of the lo mein noodles.
- Make it Vegan/Vegetarian: To make this a vegetable lo mein, use an additional cup of sliced mushrooms instead of flank steak in this recipe.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.