Beef Lo Mein

Beef Lo Mein is a Chinese takeout favorite. This recipe makes it an easy homemade dinner with tender steak, flavorful sauce, egg noodles, and vegetables.

Just like Chicken Lo Mein, this is a simple Weeknight Meal that the whole family will love. It’s an easy recipe to stir-fry and quicker than ordering take-out.

Beef Lo Mein in skillet


Lo Mein is a stir-fried noodle dish. Thick noodles are combined with your favorite veggies in a savory sauce to make a quick and easy dish. It’s a great recipe for the next time you need a fast, crowd-pleasing dinner. Cook your veggies, noodles and meat in one big pan and have the whole meal ready in no time!

You can serve your noodles and beef as the main course or on the side other go-to Chinese recipes. Make an at home Chinese buffet with easy recipes for Kung Pao Chicken, Orange Chicken, and Beijing Beef.


What’s the difference between Lo Mein and Chow Mein?

If you’ve tried our recipe for Chow Mein, you may be wondering what the difference is in these dishes. Both Lo Mein and Chow Mein are made with egg noodles that are stir fried with vegetables in a sauce. However, their texture is the key difference.

Once you parboil the noodles, the preparation for the two dishes changes. For Lo Mein you set the noodles aside while you prepare the veggies and beef. However, with Chow Mein, the key is stir-frying the noodles along with the other ingredients. This cooks the noodles to a nice crispy texture. In Lo Mein you only cook the noodles with the rest of the ingredients long enough for them to soak up the flavors of the sauce, but the noodles remain soft.

Beef Lo Mein in skillet


  • Meat: Instead of making Lo Mein Noodles with beef, try preparing your dish with shrimp, pork, or chicken.
  • Broccoli Lo Mein: If you would prefer a vegetarian Lo Mein dish, prepare your Lo Mein Noodles with broccoli florets instead of meat. Cook the broccoli with your other vegetables until just softened, but still nice and crisp. The broccoli will go great with the sauce and make an easy vegetarian alternative to beef or other meats.
  • Noodles: Although you can’t just use any noodles for stir-fried dishes, you can exchange the egg noodles for rice noodles. Be sure to steer clear of anything like spaghetti noodles in your Beef Lo Mein. 
  • Sauce: For more flavors to add to the marinate try adding in hoisin sauce, red pepper flakes, black pepper, or even brown sugar to give the sauce a slightly sweet flavor.
  • Vegetables: There are so many different vegetables you can toss in your wok along with the beef, noodles, and other vegetables. Chopped Bell pepper, snow peas, broccoli, or scallions would all make a great additions.



  • Serve: Once cooked, don’t leave your beef and noodles at room temperature for more than 2 hours.
  • Store: Keep your beef and noodles in the fridge for 3 to 4 days. Let the Beef Lo Mein cool to room temperature before storing it in an airtight container and putting it in the fridge.
  • Freeze: To keep Beef Lo Mein longer, store it in the freezer for 2-3 months. Let the beef and noodles cool to room temperature, then store them in a freezer bag or other airtight container to keep in the freezer.

Beef Lo Mein in skillet

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Beef Lo Mein

Beef Lo Mein is a Chinese takeout favorite. This recipe makes it an easy homemade dinner with tender steak, flavorful sauce, egg noodles, and vegetables.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Author Sabrina Snyder


  • 10 ounces Chinese egg noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons low sodium soy sauce
  • 1 pound flank steak
  • 2 tablespoons canola oil
  • 1 teaspoon minced ginger
  • 2 cloves garlic minced
  • 3/4 cup water
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 carrot , julienned
  • 1/2 cup onion , sliced
  • 2 stalks celery
  • 1 cup bean sprouts


  • Cook the egg noodles one minute shy of the directions.
  • Drain and toss with sesame oil in a bowl to coat.
  • Add vegetable oil and soy sauce to steak and marinade for 15 minutes.
  • Heat canola oil in a large skillet or wok over high heat.
  • Cook the steak slices in batches for 3-4 minutes on each side until cooked through.
  • Remove steak from the pan and add in the ginger and garlic and cook them for 30 seconds until fragrant.
  • Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
  • Add in the carrot, onion and celery and cook for 1-2 minutes before adding back in the steak and egg noodles.
  • Add in the bean sprouts, toss all the ingredients together well and serve.


Calories: 290kcal | Carbohydrates: 23g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 755mg | Potassium: 399mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1758IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 3mg
Keyword: Beef Lo Mein

Beef Lo Mein collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. So easy and so good. Don’t skip any steps, like oiling the noodles after cooking. Also make extra sauce, it’s delicious.

  2. recipe was not clear at all. Had a hard time with it.
    the noodles, vegetables and sauce werent divided in the recipe so you didn’t know what oil was for what.

    1. Hi there, there are many replacement options for the sauce. They would be Soy sauce, Hoisin sauce, Worcestershire sauce with soy sauce, Teriyaki sauce and/or Mushroom sauce.

      hope this helps !!

    2. Leanna, there are vegetarian “oyster sauce” varieties out there. The one that I prefer is Lee Kum Kee. It is available in most Asian markets and I’m sure online as well.

  3. The recipe was good. I would like to suggest to put the ingredients for the marinade separate from the sauce as their are 2 sets of measurements for low sodium soy sauce.

  4. So, who knew that bean sprouts are hard to find when you live in the middle of rural western Maryland!? Do you have a suggestion for what I could use instead? Bok choy or Napa cabbage maybe? I’d love that fresh crunch, but am a bit unsure what to use…

    1. Stacy, try thin slice cabbage. Also, try to get your local Walmart to get them in or go to a Chinese restaurant and ask if you might purchase some from them!

  5. OMG! This meal was FABULOUS! A little background: My son, age 24, has never had Chinese food. He has a severe (anaphylactic) allergy to sesame seed. We’d pretty much decided he’d never be able to taste it…until now! I started with your Sesame Chicken recipe, and I substituted the sesame oil for perilla oil. You had to see the look on his face when he tasted it! (We’ve had to rename it Tempura Chicken, just so he doesn’t get skeeved out.) I was thrilled to finally be able to feed him something that tasted exactly the same as takeout! Not wanting to be a one-trick-pony, I then moved on to the beef lo mein, which I just made 30 minutes ago. SUCCESS #2! Absolutely delicious! We’re now discussing all the other things he hasn’t had the chance to eat, so thank you! I’m only an intermediate cook and I found your directions succinct and easy to follow. You have made my YEAR with your recipes! Thank you again~

    1. Wow, I couldn’t be happier to see how these recipes have been a positive influence for your family’s life. I am so enamored with the love you’re putting into cooking for your family, it makes my heart want to burst. Thank you!

  6. Really simple and delicious beef lo mein. This is my first attempt with beef and with lo mein noodles but the results are fantastic because the directions are so easy to follow. I’m getting better at cooking with a wok and this recipe is now in my rotation. Now I’m looking at all your other recipes and the website for more ideas. Thanks!

  7. In the ingredients you have celery and in the instructions there is no mention of celery. It says to add cabbage. In the marinade you say to add 2 T soy sauce with sesame oil. In the instructions 37 you say to add water soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet. I already used the soy sauce. I am not an amateur home cook, but your directions are not good!

    1. Wow, I really needed another pot of coffee before posting this one. Thank you for letting me know of all of the issues.

  8. You have some errors in your recipe for Beef Lo Mein. Cabbage is not listed in your recipe ingredients and a little confusing to follow. It was good though.

    1. You could actually use either but I ended up using celery. I’ve adjusted the recipe card to read correctly now. Thanks!

  9. Sounds delish, Sabrina, But in your directions, you mention cabbage, yet in your list of ingredients, there is no cabbage. Could you please clarify this?

    Thank you!

  10. Hi,
    Thanks for the recipe which looks great…
    In instruction 8 you wrote: “Add in the carrot, onion and CABBAGE and cook for 1-2 minutes…”
    The cabbage wasn’t mentioned amongst the ingredients — while the celery stokes ingredient wasn’t mentioned in the Instructions…
    I believe it was just a typo error…
    Kindly clarify…
    Thanks again,
    Uri Barlev in Tel Aviv, Israel

  11. You have the very best website I have ever come across. Best of all, you have THE VERY BEST RECIPES! Super easy to follow as well as being really good!!!

  12. Thanks for posting and sharing with us. We love your Chinese dishes, and we plan to make this soon. Hope your holidays were good. Myself, Family, and everyone appreciates Sabrina and all that she does with Dinner-Then-Dessert.

  13. #8 states add in cabbage, but it is not listed in the ingredients, how much cabbage and what type of cabbage
    recipe looks delicious, will be trying it