A speedy Chinese beef lo mein — marinated beef and crisp vegetables tossed with soft noodles in a savoury oyster-soy sauce, ready in minutes.
Beef lo mein is the ultimate quick noodle stir-fry — silky marinated beef and crunchy vegetables tossed with tender noodles in a savoury oyster-soy sauce. It's faster and fresher than takeaway, and endlessly adaptable to whatever's in the fridge.
Prep 20 min
Cook 15 min
Total 35 min
Easy
- 1/2 lb Beef
- pinch Salt
- pinch Pepper
- 2 tsp Sesame Seed Oil
- 1/2 Egg
- 3 tbs Starch
- 5 tbs Oil
- 1/4 lb Noodles
- 1/2 cup Onion
- 1 tsp Minced Garlic
- 1 tsp Ginger
- 1 cup Bean Sprouts
- 1 cup Mushrooms
- 1 cup Water
- 1 tbs Oyster Sauce
- 1 tsp Sugar
- 1 tsp Soy Sauce
Video
Preparation
- Marinate the beef: in a bowl, combine the beef, salt, a pinch of white pepper, 1 tsp sesame oil, ½ egg, the cornstarch and 1 tbsp oil, and mix together.
- Boil the noodles: add the noodles to a large pot of boiling water until submerged and boil on high heat for 10 seconds, then strain and cool under cold water.
- Heat 2 tbsp oil in a pan, add the beef, and cook on high heat until medium, then set aside.
- In a wok, add 2 tbsp oil with the onion, minced garlic, minced ginger, bean sprouts, mushrooms and peapods, and 1½ cups water, or until the vegetables are submerged.
- Add the noodles to the wok.
- Make the sauce by adding the oyster sauce, a pinch of white pepper, 1 tsp sesame oil, the sugar and 1 tsp soy sauce.
- Add the beef back to the wok and stir-fry to combine.
Tips from the ZestyPlate Kitchen
- Marinate the beef briefly with cornstarch for that velvety, tender takeaway texture.
- Cook the noodles just until barely done and rinse in cold water so they don't clump or overcook in the wok.
- Have everything prepped before you start — lo mein cooks in a flash over high heat.
- Toss constantly at the end so every noodle gets coated in the glossy sauce.
Frequently Asked Questions
Fresh egg noodles or lo mein noodles are ideal; dried egg noodles work too, cooked until just tender.
Lo mein noodles are tossed soft in the sauce; chow mein noodles are fried for a crispier texture.
Absolutely — peppers, cabbage, carrots or pak choi all work brilliantly in the mix.
