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Craving a hearty, satisfying dinner that’s packed with flavor? Beef Lo Mein is the answer! This dish is easy to make and perfect for weeknight dinners or meal prep. With tender beef, crunchy veggies, and a deliciously sweet and savory sauce, it’s sure to hit the spot.
Beef Lo Mein is a popular dish that’s perfect for any time of the year, but it’s especially great for a quick and tasty dinner when you’re craving takeout. Inspired by my Chicken Lo Mein recipe, this dish pairs wonderfully with Parmesan Roasted Broccoli and Cauliflower!
Love beef noodles?
My kids are huge fans of Asian-inspired food, and I am always inspired to try new recipes that will satisfy those cravings for them, so we don’t have to rely on takeout. They really loved my mongolian ground beef noodles so I had an idea to make another beef and noodle dish for them by making this Beef Lo Mein.
I hope you enjoy it as much as my family does.
Recipe Overview
Ingredients needed
Let’s take a look at the key ingredients that make this dish so delicious. These are the building blocks for a flavorful and filling meal. You can always make simple swaps to make it your own.
- Whole wheat or rice noodles: Or use noodles of your choice.
- Beef stock: Vegetable stock works just fine.
- Low-sodium soy sauce
- Tomato paste
- Hot sauce: You can skip if kids are involved, or use half the amount.
- Honey or agave
- Avocado oil
- Lean beef: Any beef you like using for stir-fries
- Veggies: Carrots, broccoli, onions, garlic
- Toasted sesame seeds
How to make beef lo mein
Here’s how to whip up this delicious Beef Lo Mein. For detailed instructions, see the recipe card below.
Step 1: Fry the strips of beef in a skillet, turning to brown on both sides. Remove and set aside.
Step 2: Add the chopped veggies and stir until soft but still crunchy.
Step 3: Add the beef back to the skillet and pour the sauce over the top.
Step 4: Toss in the noodles and coat with the sauce. Serve hot!
Tips from my kitchen
- Use a wok or a large skillet for the best stir-fry results.
- Don’t overcrowd the pan when cooking the beef; it’s better to cook it in two batches.
- Feel free to adjust the heat level with more or less hot sauce depending on your taste.
- Swap the broccoli with green beans or zucchini if you like.
Variations
- Swap the beef: Try chicken, shrimp, or tofu for a different protein.
- Add veggies: Like bell peppers, snap peas, or baby corn to mix up the veggie profile.
- Gluten-free version: Simply use gluten-free noodles and tamari instead of soy sauce.
- Noodles: Try rice noodles or even zoodles for a lower-carb option.
- Beef: Ground turkey or chicken works as a great alternative.
- Soy sauce: Coconut aminos can be used for a soy-free, gluten-free version.
- Hot sauce: Use sriracha or chili paste for a different level of heat.
Make ahead and storage
This Beef Lo Mein is great for meal prep! You can make it ahead and store it in an airtight container in the fridge for up to 3 days. The noodles will absorb the sauce even more after a day, so it tastes even better the next day.
It doesn’t freeze well due to the noodles, but it’s perfect for easy leftovers.
Frequently Asked Questions
Yes, any type of noodle will work, but whole wheat or rice noodles are the traditional choices.
Absolutely! Swap the beef for tofu or just load up on more veggies.
Add more hot sauce or even a bit of chili oil for extra heat.
You can use shrimp, chicken, or any other protein of your choice.
For stir fries, I like to use flank steak, Skirt steak, top sirloins, or beef tenderloins.
You may also like
- Spicy Chicken Stir Fry
- Easy Shrimp Stir Fry Noodles
- Air fryer frozen chicken breast
- Easy Orange Chicken Stir Fry
- Hot Honey Ground Beef Bowl
- Sweet and Sour Vegetable Stir Fry
- Sheet Pan Shrimp Fajita
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Beef Lo Mein
Ingredients
- 8 ounces Rice noodles, or whole wheat noodles
- 1 teaspoon toasted sesame oil
- 1/4 cup beef stock, or vegetable stock
- 1/4 cup low-sodium soy sauce
- 1/4 cup tomato paste
- 2 tablespoons hot sauce
- 2 tablespoons honey
- 2 tablespoons avocado oil
- 1 pound lean beef, thinly sliced
- 2 large carrots, cut into sticks
- 2 cups broccoli, cut into small florets
- 1 large sweet onion, sliced into half moons
- 4 garlic cloves, minced
- 1 tablespoon toasted sesame seeds
Instructions
- Cook the 8 ounces Rice noodles as instructed on the package. Drain and set aside.
- In a small jug, whisk the 1 teaspoon toasted sesame oil, 1/4 cup beef stock, 1/4 cup low-sodium soy sauce, 1/4 cup tomato paste, 2 tablespoons hot sauce, and 2 tablespoons honey.
- Heat a large skillet over medium-high heat. Drizzle with 1 tbsp avocado oil (from the 2 tablespoons avocado oil).
- Cook the 1 pound lean beef in a single layer (you may do that in 2 batches), until it's golden-brown, around 4-6 minutes. Set aside.
- In the same heated skillet, add the remaining avocado oil, and stir fry the 2 large carrots, 2 cups broccoli1 large sweet onion, and 4 garlic cloves, for 3-4 minutes.
- Return the beef to the pan with the veggies and pour over the prepared sauce from the jug.
- Allow the sauce to start bubbling, and cook for 2 minutes.
- Remove the pan from the heat and stir in the cooked noodles. Toss to combine and garnish with 1 tablespoon toasted sesame seeds.
Notes
- Use a wok or a large skillet for the best stir-fry results.
- Don’t overcrowd the pan when cooking the beef; it’s better to cook it in two batches.
- Feel free to adjust the heat level with more or less hot sauce depending on your taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today and my kids love it ❤️
What cut of beef did you use? Would skirt steak work?
yes. I had that mentioned. Flank steak, skirt steak, and sirloin all work. Just cut it against the grain.