15-Min Beef Lo Mein Recipe

 

Beef Lo Mein is your new go-to 15-minute dinner—juicy ground beef, crisp vegetables, and springy egg noodles tossed in a bold, savory sauce. Fast, satisfying, and way better than takeout, this easy weeknight stir-fry is perfect to make at home instead of ordering delivery.

Beef Lo Mein Recipe

Serves: 2 to 4
Prep time: 7 minutes
Cook time: 8 minutes

For the stir-fry:
1 package (16 oz) lo mein noodles
2 tablespoons cooking oil, separated
1 large onion, sliced
2 cups cabbage
2 cloves garlic, minced
1 cup bean sprouts
3 stalks scallions, cut into 2-inch pieces

For the beef:
1/2 pound ground beef, or replace with ground chicken
½ tablespoon soy sauce
½ tablespoon dark soy sauce
1 tablespoon cooking oil

For the stir-fry sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
3/4 cup chicken stock (replace with beef stock or water)

Beef Lo Mein Instructions

1. Prep the ingredients:

• Cut the onion, cabbage, scallions, and mince the garlic. Set aside.

2. Season the beef:

• In a bowl, mix ground beef with soy sauce and dark soy sauce. Set aside.

3. Mix the sauce:

• In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, and chicken stock. Set aside.

4. Cook the noodles:

• Bring a pot of water to a boil. Cook the lo mein noodles for about 3 minutes until al dente.
• Transfer noodles to a bowl of cold water to stop cooking, then drain thoroughly.

5. Cook the beef:

• Heat 1 tablespoon of cooking oil in a wok over high heat. Add the ground beef and stir-fry for 3 minutes until browned. Remove and set aside.

6. Stir-fry the vegetables:

• In the same wok, heat 1 tablespoon of cooking oil. Add onion and cabbage. Stir-fry for 1 minute until slightly tender. Add garlic and cook until fragrant. Remove and set aside.

7. Combine everything:

• In the same wok, add noodles and stir-fry over high heat until heated through.
• Return beef, onion, cabbage, and pour in the sauce. Stir-fry for 1 minute until combined.
• Add bean sprouts and scallions. Toss briefly and serve hot.

Tips & notes

• Prep ahead: Protein, sauces, and vegetables can all be prepared up to 1 day ahead and stored in the fridge. 
• Lo mein noodle alternatives: If lo mein noodles aren’t available, fresh ramen, wheat noodles, or even spaghetti can work well.
• Keep noodles chewy: Rinsing the noodles under cold water stops the cooking process and prevents them from sticking or becoming mushy during stir-frying.
• Customize your veggies: Swap in bok choy, napa cabbage, or broccoli depending on what you have on hand.
• Rinse the noodles: Cold water stops cooking and keeps noodles from sticking.
• Switch up the protein: Swap proteins freely—shrimp, chicken, beef strips, or tofu all work beautifully.
• Lo mein vs. chow mein: Lo mein means “tossed noodles” and uses thicker egg noodles that are boiled first, then tossed with sauce in the wok, resulting in a soft, chewy texture. Chow mein uses thinner egg noodles that are boiled first, then stir-fried or pan-fried for a lightly crispy texture.