25-Min Beef Lo Mein Recipe
Beef Lo Mein is soft, chewy, and tossed with tender beef and a rich, savory sauce—just like your favorite takeout, but fresher and better at home.
Ingredients
For the beef and marinade
- 3/4 pound flank steak, thinly sliced against the grain
- Pinch of salt
- Pinch of white pepper
- 2 tablespoons Shaoxing wine
- 1 large egg white
- 2 tablespoons cornstarch
- 1 tablespoon cooking oil
For the sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 4 tablespoons water
For the noodles and stir-fry
- 1 package fresh lo mein, 16 oz
- 4 tablespoons cooking oil, divided
- 1 medium onion, sliced
- 3 stalks scallions, sliced
Instructions
- To marinate the beef, in a bowl, add the beef and sprinkle in the salt, then mix until absorbed. Add the white pepper and Shaoxing wine, then mix again. Add the egg white and cornstarch, mix until evenly coated, then add the cooking oil and combine. Let it sit while preparing the remaining ingredients.
- To cook the noodles, in a pot, bring water to a boil over high heat, then add the noodles and cook until just al dente, about 3 minutes. Drain, rinse with cold water, and let them drain well.
- To stir-fry the beef, in a wok over high heat, add 3 tablespoons of cooking oil, then add the beef and spread it out. Let it sear briefly, then stir-fry until just cooked through. Remove the beef.
- To bring everything together, in the same wok over high heat, add the remaining cooking oil, then add the onion and stir-fry until fragrant. Add the noodles and toss for about 1 minute to heat through. Return the beef, add the sauce and scallions, and quickly toss until everything is evenly coated. Serve immediately.
Video
Notes
- Slice against the grain: This helps keep the beef tender and easy to chew.
- Velvet the beef: The egg white and cornstarch create a protective coating that keeps the beef soft and juicy.
- Don’t overcook the noodles: Slightly undercook so they stay chewy after stir-frying.
- Use high heat: This helps prevent the noodles from sticking and keeps everything from turning soggy.
- Cook in stages: Cooking the beef separately prevents overcooking and keeps the texture right.
- Toss quickly at the end: This helps the sauce coat every strand without overcooking.
- Protein swap: You can use chicken, shrimp, or tofu instead of beef.