Beef Lo Mein with Vegetables

Beef Lo Mein with Vegetables is one of my favorite takeout-inspired dishes to make at home. Tender strips of beef are tossed with lo mein noodles and colorful vegetables in a savory, slightly sweet sauce that clings to every bite. It’s quick, satisfying, and way fresher than anything I’d order from a restaurant.

Why You’ll Love This Recipe

I love this dish because it’s fast—on the table in under 30 minutes—and completely customizable. The beef cooks up juicy and flavorful, and the vegetables add crunch and color. The sauce is the real star: a mix of soy sauce, sesame oil, and garlic that brings everything together. It’s a weeknight dinner I can whip up with whatever veggies I have on hand, and it always tastes amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Stir-Fry:

• Lo mein noodles (or spaghetti if I don’t have lo mein)
• Beef sirloin or flank steak, thinly sliced against the grain
• Broccoli florets
• Carrots, julienned
• Bell peppers, sliced
• Snow peas (optional)
• Green onions, chopped
• Garlic, minced
• Fresh ginger, grated
• Sesame oil (for stir-frying)

For the Sauce:

• Soy sauce (low-sodium if preferred)
• Oyster sauce
• Hoisin sauce
• Brown sugar or honey
• Rice vinegar
• Sesame oil
• Black pepper

Directions

1. I cook the lo mein noodles according to package instructions, drain, and set them aside.
2. I whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, and black pepper in a small bowl.
3. In a large wok or skillet, I heat sesame oil over medium-high heat. I quickly stir-fry the beef until just browned, then remove it from the pan.
4. I add garlic, ginger, broccoli, carrots, and bell peppers to the skillet, cooking until the vegetables are crisp-tender.
5. I return the beef to the pan, add the noodles, and pour in the sauce. I toss everything together until evenly coated and heated through.
6. I finish with chopped green onions and serve hot.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• For extra heat, I add a spoonful of chili garlic sauce or sriracha to the sauce.
• I’ve swapped in zucchini, mushrooms, or baby corn depending on what I have in the fridge.
• To make it gluten-free, I use tamari instead of soy sauce and rice noodles instead of lo mein.
• For a richer flavor, I marinate the beef in a bit of soy sauce, cornstarch, and garlic before cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. The microwave works too, but I prefer the skillet for better texture.

FAQs

What cut of beef works best for lo mein?

I like using flank steak or sirloin because they stay tender when sliced thin and cooked quickly.

Can I use spaghetti instead of lo mein noodles?

Yes, I do it often. Spaghetti makes a great substitute when lo mein noodles aren’t available.

How do I keep the noodles from sticking?

I toss them with a little sesame oil after cooking so they stay loose until I add them to the stir-fry.

Is this recipe freezer-friendly?

I don’t usually freeze lo mein since the noodles can get mushy, but the sauce and sliced beef can be prepped and frozen ahead of time.

Can I make this vegetarian?

Yes, I skip the beef and load it up with extra vegetables or add tofu for protein.

Conclusion

Beef Lo Mein with Vegetables is a quick, flavorful dish that I love making at home whenever I crave takeout. It’s fresh, customizable, and packed with tender beef, crisp vegetables, and slurp-worthy noodles coated in savory sauce. Whether for a weeknight dinner or meal prep, this recipe always delivers big flavor in little time.

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