Easy Beef Lo Mein

By
Catherine McCord
Catherine McCord
Catherine McCord
Catherine McCord is an accomplished chef, author, businesswoman, and media personality. She focuses on healthy foods for families.
Learn about The Spruce Eats' Editorial Process
Updated on 03/15/22
Beef lo mein

The Spruce / Teena Agnel
Prep: 60 mins
Cook: 30 mins
Total: 90 mins
Servings: 4 servings
Nutrition Facts (per serving)
379 Calories
22g Fat
17g Carbs
27g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 379
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 26%
Cholesterol 67mg 22%
Sodium 704mg 31%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 27g
Vitamin C 7mg 37%
Calcium 56mg 4%
Iron 2mg 13%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

​Put down the phone and pick up the wok: it’s homemade lo mein time. All you need is one pot (well, wok) for this quick dinner. Inspired by PF Chang's Bistro Beef, flank steak is coated with oyster sauce and wok-fried with sesame oil. It’s tossed in the wok with garlic, scallions, carrot, Chinese cabbage, lo mein noodles, and soy sauce. Go from wok to bowl and enjoy all that umami—and the easy cleanup.

Ingredients

  • 8 to 12 ounces flank steak, or a different cut of steak

For the Marinade:

  • 2 tablespoons oyster sauce

  • 1 1/2 teaspoons cornstarch

For the Noodles:

  • 8 ounces lo mein noodles, or spaghetti in a pinch

  • 1/4 cup sesame oil

  • 1 carrot, shredded

  • 1 clove garlic, minced

  • 1/2 cup Chinese cabbage, shredded

  • 2 scallions, chopped; reserve some for garnish

  • 1 teaspoon sugar

  • 2 teaspoons soy sauce, more to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beef lo mein

    The Spruce / Teena Agnel

  2. Cutting across the grain, slice the steak into thin strips.

    Sliced steak in bowl

    The Spruce / Teena Agnel

  3. In a bowl, whisk together the oyster sauce and cornstarch.

    Cornstarch and oyster sauce in bowl

    The Spruce / Teena Agnel

  4. Add the beef strips and marinate for 30 minutes to 1 hour.

    Marinated beef strips in bowl

    The Spruce / Teena Agnel 

  5. Bring a pot of salted water to a boil. Add the noodles and cook until al dente. Don’t overcook.

    Pasta boiling in pot

    The Spruce / Teena Agnel

  6. Drain and toss with about half the sesame oil and set aside.

    Drained noodles

    The Spruce / Teena Agnel

  7. Heat about 2 tablespoons of the oil in a wok or large pan over medium-high heat. Add the beef and stir-fry to cook to your desired doneness.

    Beef in wok

    The Spruce / Teena Agnel

  8. Remove with a slotted spoon and set aside. You can place the beef on a paper towel to absorb some extra oil.

    Beef draining on paper towel

    The Spruce / Teena Agnel

  9. Add some more oil to the wok if needed. Stir-fry the carrots and garlic, being careful not to let the garlic burn.

    Carrots in wok

    The Spruce / Teena Agnel

  10. Add the cabbage and scallions and stir-fry another couple of minutes.

    Vegetables in wok

    The Spruce / Teena Agnel

  11. When the vegetables are still slightly crunchy, add the noodles and beef back in.

    Beef and noodles in wok

    The Spruce / Teena Agnel

  12. Add the sugar and soy sauce. Toss to mix well and heat through.

    Tossed noodles and beef in wok

    The Spruce / Teena Agnel

  13. Serve with some chopped scallions for garnish.

    Chopped scallions added to beef lo mein

    The Spruce / Teena Agnel

  14. Enjoy!

    Beef lo mein

    The Spruce / Teena Agnel

TIp

  • Place the raw steak in the freezer for about 30 minutes. This will make it easier to cut into thin strips across the grain.
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