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Easy Beef Lo Mein Recipe Better Than Takeout

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Meat (Fleishig)

Beef lo mein has soft, silky noodles tossed with tender strips of beef, carrots, bell pepper, snow peas and scallions in a savory sauce. Lo mein means “tossed noodles” in Cantonese, unlike chow mein, where the noodles are crisped.

Timing and Heat

Slice the beef thin against the grain and marinate it in soy sauce, cornstarch and sesame oil. Get the wok very hot, sear the beef in batches and set it aside, then stir-fry the vegetables quickly so they keep some crunch. Add the cooked noodles, sauce and beef and toss until coated. Dried linguine or spaghetti work if you can’t find lo mein noodles.

Kosher Notes

This is a meat (fleishig) recipe. Regular oyster sauce is made from oysters and isn’t kosher; use a certified kosher oyster-flavored sauce, which is made from mushrooms. Flank steak is rarely sold kosher outside Israel, so use skirt steak or thinly sliced rib eye.

Leftovers

Leftovers keep for 3 days; reheat in a hot pan with a splash of water.

Easy Beef Lo Mein Recipe Better Than Takeout
This homemade beef lo mein beats takeout every time with tender beef, perfect noodles, and a savory sauce that coats everything beautifully.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 lb skirt steak sliced thin against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
For the Sauce
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce kosher certified
  • 1 tbsp dark soy sauce optional, for color
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp white pepper
For the Lo Mein
  • 12 oz fresh lo mein noodles or dried linguine
  • 3 tbsp vegetable oil divided
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 large carrot julienned
  • 1 large bell pepper sliced thin
  • 4 oz snow peas trimmed
  • 3 green onions scallions sliced on the diagonal
  • 2 tbsp sesame seeds for garnish

What I use for this recipe

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Method
 

Prep the Beef
  1. Slice the skirt steak against the grain into thin strips, about 1/4 inch thick. Place in a bowl and toss with soy sauce, cornstarch, and sesame oil. Let marinate while you prep everything else.
Make the Sauce and Cook Noodles
  1. In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
  2. Bring a large pot of water to boil. Cook the lo mein noodles according to package directions until just tender. Drain and set aside. If using dried pasta, cook 1 minute less than package directions since it will cook more in the wok.
Stir Fry the Lo Mein
  1. Heat 1 tablespoon oil in a large wok or skillet over high heat. When smoking hot, add the marinated beef and stir fry for 2-3 minutes until just cooked through. Remove beef to a plate.
  2. Add remaining 2 tablespoons oil to the same pan. Add garlic and ginger, stir fry for 30 seconds until fragrant.
  3. Add carrots and bell pepper to the pan. Stir fry for 2 minutes until slightly softened but still crisp.
  4. Add snow peas and stir fry for another minute.
  5. Return the beef to the pan along with the cooked noodles. Pour the sauce over everything and toss quickly to coat, about 1-2 minutes. The noodles should absorb most of the sauce.
  6. Remove from heat and add the scallions. Toss once more and serve immediately, garnished with sesame seeds.

Notes

Fresh lo mein noodles work best for this recipe but you can substitute with dried linguine or spaghetti in a pinch. The key is not overcooking the vegetables, they should retain some crunch. Leftover lo mein keeps in the fridge for 3 days and reheats well in the microwave or a hot pan with a splash of water.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 1150mg 50%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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