Beef Lo Mein is marinated tender strips of steak mixed with fresh vegetables, lo mein noodles, and an easy-to-make sweet and savory sauce. If you prefer chicken, try my Chicken Lo Mein.
Beef Lo Mein
This Beef Lo Mein recipe was inspired by Made with Lau‘s Lo Mein recipe. It starts with marinated steak. Then, the steak is pan-seared before being added to sauteed vegetables and lo mein noodles, all tossed in a sauce made with both soy and hoisin sauce.
Steak: I used a New York strip steak in this recipe. It is tender and easy to cut. However, you could also use a different cut of steak like a flank steak or ribeye.
Marinade: You will use soy sauce and hoisin sauce in both the marinade and the sauce. Hoisin sauce is a thick, flavorful sauce that is used a lot for stir-fries, as a dipping sauce, and as a glaze for meats.
Vegetables: This recipe can be a starting point if needed. Feel free to add your favorite vegetables to the mix.
What is the Difference Between Lo Mein and Chow Mein?
There are a couple of differences between lo mein and chow mein. It’s primarily about the preparation of the noodles. Lo mein translates to ‘tossed noodles’ and chow mein translates to ‘fried noodles.’ In lo mein recipes, the noodles are generally cooked ahead of time whereas, in chow mein, the noodles are stir-fried, and cooked with the other ingredients.
How to Cut Steak for Beef Lo Mein
The best way to cut the beef in this recipe is to thinly slice it. For easier slicing, the steak should still be slightly frozen but thawed enough to cut through. First, remove any gristle from the beef. Then, cut the steak against the grain. For wider slices of beef, cut at an angle.
Can I Make This Recipe Spicier?
You can definitely add some kick to this recipe! This recipe is not spicy, but if you want to add a little heat to it, you can do that. Try adding a little sriracha to the lo mein. Or, add some crunchy garlic chili oil or chili garlic sauce.
How to Store & Freeze Leftovers
If you have any of this dish leftover, it’s easy to store in the refrigerator. It will last for 3-4 days in an airtight container. And, while it’s being stored, the sauce will really saturate the rest of the ingredients for even more flavor! To freeze, let the lo mein cool completely. Then, store it in freezer-safe containers. Label and date the containers. It will last for 2-3 months in the freezer. Let it thaw in the refrigerator overnight before reheating.
Beef Lo Mein
- 8 ounces lo mein noodles, slightly undercooked
- ½ pound steak, we used New York strip
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 large carrot, washed, julienned
- 1 medium red bell pepper, washed, julienned
- 1 cup broccoli florets
- 1 cup snow peas
- 2 green onions, thinly sliced
- 1 cup (237 g) hot water
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- Slice beef into thin strips, about ⅛-inch thick, cutting against the grain at a slight angle. Add the meat to a medium bowl. Top with soy sauce, hoisin sauce, salt, and pepper. Toss to combine. Set in the refrigerator to marinate for 20-30 minutes.
- When ready, heat a large nonstick pan (or a wok), over medium-high heat.
- Once hot, add olive oil and swirl it around the bottom of the pan.
- Add sliced beef and cook, stirring constantly, until mostly cooked through, about 2 minutes. Transfer the beef to a plate and tent to keep warm.
- To the same pan, add garlic and cook for one minute. Add the carrots, red pepper, broccoli, snow peas, and green onions. Cook, stirring constantly until softened (3-5 minutes).
- Add hot water and bring to a boil.
- Once boiling, add the soy sauce and hoisin sauce, stirring to combine.
- Add the beef and noodles back into the pan and gently toss to combine.
- Serve immediately.
Did you make this recipe?
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