25-Min Beef Lo Mein Recipe

 

This Beef Lo Mein is loaded with tender, juicy beef, perfectly chewy noodles, and a rich, savory sauce. I’ll walk you through how to velvet the beef for that melt-in-your-mouth texture, plus my best tips for perfect lo mein every time.

Beef Lo Mein Recipe

Serves: 4
Prep time: 15 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.
• Let the beef marinate while prepping the other ingredients.

2. Cut the vegetables:

• Cut the onion and scallions

3. 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.

4. 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

• Velvet the beef: This classic Chinese technique uses egg white and cornstarch to tenderize meat and lock in moisture, giving you that soft, silky texture you love in takeout beef.
• Sear before stirring: Make sure to sear the beef first—this develops flavor and color while preventing overcooking.
• Do not overcook the noodles: Slightly underdone is ideal, as they’ll finish cooking during the stir-fry.