Beef Lo Mein Recipe: Better Than Takeout!

Say goodbye to takeout! And, say hello to the best homemade Beef Lo Mein you’ve ever tasted! I’ll share with you all the tips and tricks, so you can cook Beef Lo Mein perfectly every single time!

Beef Lo Mein Recipe

Serving: 4
Prep time: 10 minutes
Marination time: 30 minutes
Cook time: 10 minutes

For the beef and marinade:
3/4 pound beef flank, thinly sliced against the grain
Pinch of salt
Pinch of white pepper
2 tablespoons Shaoxing wine
1 egg white
2 tablespoons cornstarch
1 tablespoon oil, for marinade
3 tablespoons oil, for stir-frying

For the sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
4 tablespoons water

For the noodles:
1 package (16 oz) lo mein noodles
4 tablespoons oil, separated
1 medium onion, sliced
3 stalks scallions, sliced
1 tablespoon for stir-frying

Beef Lo Mein Instructions

1. Marinate the beef:

• In a mixing bowl, mix together the beef flank, salt, white pepper, Shaoxing wine, egg white, cornstarch, and 1 tablespoon of oil. Mix well.
• Marinate for about 30 minutes.

2. Cook the noodles:

• In a pot over high heat, bring water to a boil. Place the lo mein inside and cook for about 3 minutes until al dente.
• Rinse the lo mein with cold water to stop cooking. Drain.

3. Stir-fry:

• In a bowl,  to make the sauce, add the soy sauce, dark soy sauce, oyster sauce, and water. Whisk.
• In a wok over high heat, pour about 3 tablespoons of oil into it. Transfer the beef inside. Stir-fry it for about 3 minutes. Remove.
• In the same wok over high heat, pour 1 tablespoon of oil. Add the onion and stir-fry until aromatic for about 30 seconds.
• Return the lo mein and cook for 1 minute until the aroma comes out.
• Add the beef, sauce, and scallions. Quickly stir everything together.

Tips & notes

• Velveting is a classic Chinese technique using egg white and cornstarch to tenderize meat and lock in moisture. It creates that soft, silky texture you love in takeout beef dishes.
• Be sure to sear the beef before stirring—this helps develop flavor and color without overcooking.
• Do not overcook the noodles. Slightly underdone is perfect since they’ll finish cooking during the stir-fry.