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Beef Lo Mein Recipe

Indulge in the delightful flavors of Beef Lo Mein, a quick and satisfying dish that brings together tender beef, vibrant vegetables, and chewy lo mein noodles. Perfect for a cozy night in or an impressive dinner party, this recipe can be prepared in under 30 minutes, making it a go-to favorite for busy weeknights. Gather your loved ones and serve up this delicious meal that promises to please everyone at the table.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz lo mein noodles
  • 1 lb beef sirloin, thinly sliced
  • 1 cup bell peppers (red, yellow, or green), sliced
  • 1 cup carrots, julienned
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil

Instructions

  1. Prepare all ingredients by chopping vegetables and slicing beef thinly.
  2. Boil water in a large pot and cook lo mein noodles according to package instructions until al dente. Drain and set aside.
  3. In a large skillet over medium-high heat, add vegetable oil. Sauté bell peppers, carrots, and garlic for about 3 minutes until fragrant.
  4. Push vegetables to one side of the skillet and add sliced beef sirloin to the empty side; cook for approximately 4–5 minutes until browned on all sides.
  5. Combine beef with vegetables in the skillet. Add cooked noodles along with soy sauce, oyster sauce, and sesame oil; stir well until heated through.
  6. Garnish with chopped green onions before serving warm.
  • Author: Larissa W.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Stir-frying
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl (approximately 300g)
  • Calories: 460
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: For a vegetarian version, substitute beef with tofu or mushrooms. Spice it up by adding chili paste or sriracha during cooking. Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet.