Because it includes more vegetables than typical takeout, this home-cooked version of beef lo mein tastes even better than Chinese takeout. It’s also easy to make. If you love lo mein, it’s a must-try recipe!.
Note: Although this recipe was first published on November 13, 2013, it has since been updated with a better, retested version, a video, step-by-step photos, nutrition data, and more. Enjoy!.
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You might already order lo mein whenever you order Chinese takeout. Make this dish at home in only 30 minutes instead of paying for it!
If you liked this recipe for lo mein, try our ultimate Philly Cheesesteak or the best beef stir-fry.
If you haven’t tried lo mein before, you are probably wondering what the heck it is. In short, lo mein is a stir-fried noodle dish. Long, soft egg noodles are tossed with a savory and sweet sauce and either beef or chicken. The end result is a bowl of slurpy deliciousness!
You have probably heard of lo mein’s close cousin “chow mein”. Wondering what the difference is between the two? Lo mein is a dish of soft noodles tossed in a thick sauce. Chow mein, on the other hand, calls for a longer frying time to make the noodles crispy. Both are delicious and super easy to make!
Sweet, savory and rich, lo mein sauce is oh-so comforting. It’s also VERY easy to make. My interpretation only requires brown sugar, beef broth and soy sauce. You simply bring all the components to a boil together and just like that, you have a homemade lo mein sauce.
What Meat Goes with Lo Mein?
- Beef: This recipe is great with flank steak, skirt steak, ribeye, or top sirloin. Make sure the beef achieves a nice golden color, regardless of the cut you choose. It will have so much flavor.
- If you decide to go with chicken, use boneless breasts. Slice the chicken into two-inch pieces without browning it first. Make sure to fully cook your chicken slices before sautéing them in your sauce.
- Vegetarian Lo Mein: If you want to omit the meat, you can always make our fantastic vegetarian lo mein.
Most grocery stores will carry lo mein noodles in the Asian aisle. You can find these wheat and egg based noodles dried or fresh. If you get lucky, you will find fresh lo mein noodles in the refrigerated section (sometimes in the produce aisle, sometimes in the Asian aisle). These will allow you to skip the boiling step entirely, as they are already cooked!
I frequently substitute spaghetti noodles when I am in a bind for lo mein noodles if I can’t find dry or fresh ones. They work great and don’t sacrifice taste!.
- Noodles: Any egg noodles will work. Try to find genuine lo mein noodles, but as I already mentioned, spaghetti noodles will do. Note: To prevent the noodles from sticking together after cooking, rinse them with cold water.
- If you don’t already have sesame oil on hand, get some because it is a vital component of most Asian cuisine. It adds a toasted, nutty flavor to dishes. While you prepare the remaining ingredients for your lo mein, you will toss your cooked noodles in sesame oil to keep them from sticking.
- This broth concentrate, which has an amazing beef flavor and has become a staple in my kitchen, is better than bouillon (beef flavor). The beef broth you create with it will be the foundation for your lo mein sauce.
- You cannot make Chinese food without soy sauce, which will also give your broth that distinct Asian flavor.
- Brown Sugar: Brown sugar gives your sauce the necessary thickness. Brown or white sugar is almost always present in Chinese sauces for this reason!
- Garlic: Lo mein calls for fresh garlic. If possible, avoid using garlic marinade or garlic powder. The fresh stuff makes all the difference! .
- Vegetables: You’ll use carrots, onions, and broccoli in my version of lo mein. Because they maintain a nice bite and offer the perfect contrast to the soft lo mein noodles, carrots and broccoli are ideal for stir-fries. You can also add bell peppers.
Refrigerate your lo mein in an airtight container. Bonus: The sauce gets richer as it marinates in the refrigerator for 3 to 5 days. Can you say BOMB leftovers?!.
Other Asian Recipes to Try
Beef Lo Mein Recipe
- 8 oz noodles (cooked according to instructions)
- 1 tsp sesame oil
- 1/4 cup hot boiled water
- 1 tbsp Beef Better Than Bouillon
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- oil (olive or sesame) for frying
- 1 lb beef
- 2 large carrots
- 2 cup broccoli
- 1 large onion
- 4 garlic cloves
- Add Better Than Bullion and brown sugar to hot, boiled water, and stir to combine. Into the mixture, add soy sauce and set aside.
- Dice carrots, broccoli and onion into two-inch pieces. Pre slice beef into very thin strips. Cook the beef in a hot skillet with the sesame oil until it turns golden, then remove it and set it aside.
- In the same skillet that was used to cook the beef, brown the onions in sesame oil until they are golden. Remove from the skillet. Cook carrots in the same skillet until they are soft, then add the broccoli and cook for about three minutes. Press garlic into the same mixture.
- Add cooked beef into the skillet with vegetables. Ingredients are covered with sauce, which is then simmered for about two minutes.
- Add cooked noodles and toss everything together.
- Into a large dish, combine noodles, vegetables and beef. Serve the food while it is still hot after giving everything a final toss.
Nutrition Facts Beef Lo Mein Recipe Amount Per Serving
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BETTER THAN TAKEOUT – Beef Lo Mein Recipe (牛肉捞面)
FAQ
What is beef lo mein made of?
Flapjack, sugar, sesame oil, soy sauce, cornstarch, vegetable oil, egg noodles, onion, carrots, celery, cabbage, garlic, beef broth, hoisin sauce, green onions, salt, and pepper are required to make beef lo mein.
What is usually in lo mein?
Lo mein is typically made with chicken, beef, pork, turkey, shrimp, or tofu. Sesame oil, light soy sauce, dark soy sauce, garlic, ginger, oyster sauce, and a dash of sugar make up the majority of the lo mein sauce. Red pepper flakes can be added to the noodles if you prefer a little heat.
What is the difference between beef chow mein and beef lo mein?
“Lo mein typically uses thick, chewy noodles, whereas chow mein uses thin, occasionally egg-containing noodles,” While chow mein uses dried noodles that are parboiled for five to six minutes, lo mein uses fresh noodles that are boiled for a few minutes.
What makes lo mein taste so good?
The sauce is what makes this dish so addictive. Simple light and dark soy sauce, toasted sesame oil, sugar, and a smidge of ginger make up this umami-rich mixture. Making a batch of lo mein sauce and storing it in the refrigerator makes it simple to prepare lo mein whenever the urge strikes.