20 Delicious Beef Lo Mein Flavorful Recipes

Craving a savory, satisfying meal that comes together in minutes? Look no further than these 20 Delicious Beef Lo Mein Recipes—packed with bold flavors, tender noodles, and juicy beef for the ultimate comfort food fix. Whether you need a quick weeknight dinner or a crowd-pleasing dish, these recipes will have you reaching for your wok (and seconds!) in no time. Let’s dig in!

Classic Beef Lo Mein with Soy Sauce

This beef lo mein is a takeout favorite made easy at home—tender noodles, savory beef, and crisp veggies tossed in a rich soy-based sauce.

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti in a pinch)
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 cup sliced bell peppers (any color)
• 2 cups chopped bok choy
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1/4 tsp black pepper

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add flank steak and stir-fry for 2–3 minutes until browned. Remove and set aside.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté garlic for 30 seconds until fragrant, then add carrots, bell peppers, and bok choy. Stir-fry for 3–4 minutes until crisp-tender.
4. Return beef to the skillet. Add cooked noodles, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp brown sugar, and 1/4 tsp black pepper. Toss everything together for 1–2 minutes until evenly coated and heated through.

The magic here? The combo of soy and oyster sauce gives the noodles that deep, restaurant-style umami—without the greasy aftertaste.

Tip: For extra flavor, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Spicy Szechuan Beef Lo Mein

This fiery, noodle-packed dish brings bold Szechuan flavors to your weeknight dinner—with tender beef, chewy noodles, and just the right kick of heat.

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti in a pinch)
• 2 tbsp vegetable oil, divided
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 cup thinly sliced bell peppers
• 1/2 cup sliced scallions
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp Szechuan chili paste (or 1 tsp crushed red pepper flakes for milder heat)
• 1 tsp sugar
• 1/2 tsp sesame oil

Instructions:

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and sear for 2 minutes per side until browned but slightly pink inside. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry garlic and ginger for 30 seconds until fragrant. Toss in bell peppers and cook for 2 minutes until crisp-tender.
4. Reduce heat to medium. Add cooked noodles, beef, scallions, soy sauce, hoisin sauce, rice vinegar, Szechuan chili paste, sugar, and sesame oil. Toss everything for 1–2 minutes until glossy and well-coated.

The magic here? The noodles soak up the spicy-sweet sauce while staying springy, and the beef stays melt-in-your-mouth tender.

Tip: For extra crunch, top with crushed peanuts or fried wonton strips right before serving.

Garlic Ginger Beef Lo Mein

This stir-fry is a weeknight hero—tender beef, chewy noodles, and a garlic-ginger sauce that’s bold but balanced.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti in a pinch)
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions

1. Cook noodles according to package directions. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat remaining 1 tbsp oil in a large skillet or wok over high heat. Add beef and stir-fry for 2 minutes until just browned. Remove and set aside.
3. In the same pan, add garlic and ginger; cook for 30 seconds until fragrant. Toss in carrots and bell peppers; stir-fry for 2 minutes until crisp-tender.
4. Return beef to the pan. Add soy sauce, oyster sauce, brown sugar, and red pepper flakes (if using). Toss everything together for 1 minute.
5. Add cooked noodles and green onions; stir-fry for another 1–2 minutes until heated through and coated in sauce.

The magic here? The ginger’s zing cuts through the richness, while the quick stir-fry keeps the beef juicy and the veggies snappy.

Tip: Freeze the beef for 20 minutes before slicing—it’ll make paper-thin cuts a breeze!

Teriyaki Beef Lo Mein Stir-Fry

This quick and flavorful stir-fry combines tender beef, chewy noodles, and a glossy homemade teriyaki sauce for a weeknight dinner that’s better than takeout.

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil, divided
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add flank steak and sear for 2–3 minutes until browned but still pink inside. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir-fry carrots and bell pepper for 2 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant.
4. Reduce heat to medium. Stir in soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using). Simmer for 1 minute until slightly thickened.
5. Return beef and noodles to the skillet, tossing to coat evenly. Cook for 1–2 minutes until heated through. Garnish with green onions.

The secret here? A quick teriyaki glaze that clings to every strand of noodle without being overly sticky—just glossy, savory perfection.

Tip: For extra depth, add a splash of mirin or substitute brown sugar for honey.

Beef Lo Mein with Broccoli and Carrots

This quick and flavorful beef lo mein is packed with crisp-tender veggies and savory sauce—perfect for busy weeknights when takeout isn’t an option!

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil, divided
• 1/2 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 cup julienned carrots
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook noodles according to package directions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add flank steak and sear for 2–3 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry broccoli and carrots for 3–4 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant.
4. Return beef to the skillet. Add cooked noodles, soy sauce, oyster sauce, sesame oil, sugar, and red pepper flakes (if using). Toss everything together for 1–2 minutes until heated through and evenly coated.

The magic here? The caramelized edges on the beef and the glossy, just-thick-enough sauce clinging to every noodle. Serve with extra chili flakes for spice lovers!

Tip: For extra tenderness, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Sweet and Sour Beef Lo Mein

This vibrant lo mein balances tangy-sweet sauce with tender beef and crisp veggies—a takeout favorite made easy at home!

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 1 lb flank steak, thinly sliced
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 1 red bell pepper, julienned
• 1 cup shredded carrots
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Prep noodles: Cook lo mein noodles according to package directions. Drain and set aside.
2. Coat beef: Toss sliced flank steak with 2 tbsp cornstarch until evenly coated.
3. Cook beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef and sear for 2–3 minutes until browned but still pink inside. Transfer to a plate.
4. Sauté veggies: Add remaining 2 tbsp oil to the pan. Stir-fry bell pepper, carrots, and green onions for 3 minutes. Add garlic and cook 30 seconds until fragrant.
5. Make sauce: Whisk together rice vinegar, ketchup, brown sugar, soy sauce, ginger, and red pepper flakes. Pour into the pan and simmer 1 minute until slightly thickened.
6. Combine: Return beef and noodles to the pan. Toss everything together for 1–2 minutes until heated through and glossy.

The magic here? The sauce clings perfectly to the noodles thanks to the cornstarch-coated beef—no soggy bites!

Tip: For extra crunch, top with toasted sesame seeds or chopped peanuts.

Hoisin Glazed Beef Lo Mein

This savory-sweet noodle dish comes together in under 30 minutes, with tender beef and chewy noodles coated in a glossy, umami-packed glaze.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil, divided
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Cook noodles according to package directions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and sear for 2 minutes per side until browned but still pink inside. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry carrots and bell pepper for 3 minutes until crisp-tender. Add garlic and cook 30 seconds until fragrant.
4. Reduce heat to medium. Stir in hoisin sauce, soy sauce, rice vinegar, and sesame oil. Add cooked noodles and beef, tossing until evenly coated and heated through, about 2 minutes.
5. Garnish with green onions and serve immediately.

The magic here is the caramelized hoisin glaze clinging to every noodle—it’s sticky, sweet, and deeply savory all at once.

Tip: For extra crunch, top with toasted sesame seeds or crushed peanuts.

Beef Lo Mein with Mushrooms and Snow Peas

This quick and savory stir-fry delivers restaurant-quality flavor with tender beef, crisp veggies, and chewy noodles—all ready in under 30 minutes!

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil, divided
• 8 oz fresh lo mein noodles (or spaghetti)
• 1 cup sliced cremini mushrooms
• 1 cup snow peas, trimmed
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Toss beef with 1 tbsp soy sauce and let sit 10 minutes. Meanwhile, cook noodles according to package directions, drain, and set aside.
2. Whisk together remaining 1 tbsp soy sauce, oyster sauce, and brown sugar in a small bowl.
3. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef and sear 1–2 minutes per side until browned but slightly pink inside. Transfer to a plate.
4. Add remaining 1 tbsp vegetable oil to the pan. Sauté mushrooms and snow peas for 2 minutes, then add garlic and cook 30 seconds until fragrant.
5. Return beef and noodles to the pan. Pour sauce over top and toss everything for 1–2 minutes until glossy and heated through. Finish with sesame oil and red pepper flakes (if using).

The magic here? The noodles soak up the rich sauce while staying springy, and the snow peas add a fresh crunch to every bite.

Tip: For extra tender beef, freeze the steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze!

Sesame Beef Lo Mein with Green Onions

This sesame beef lo mein is a weeknight hero—tender strips of beef, chewy noodles, and a glossy, savory-sweet sauce come together in under 30 minutes.

• 8 oz lo mein noodles (or spaghetti)
• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp soy sauce, divided
• 2 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 tsp rice vinegar
• 1 tbsp cornstarch
• 3 tbsp neutral oil (like vegetable or grapeseed), divided
• 4 green onions, sliced (whites and greens separated)
• 1 tbsp sesame seeds

1. Prep the noodles: Cook lo mein noodles according to package directions. Drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking.
2. Marinate the beef: Toss flank steak with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.
3. Make the sauce: Whisk remaining 2 tbsp soy sauce, oyster sauce, honey, 2 tsp sesame oil, and rice vinegar in a small bowl.
4. Cook the beef: Heat 1 tbsp neutral oil in a large wok or skillet over high heat. Add beef in a single layer and cook 2 minutes per side until browned. Transfer to a plate.
5. Sauté aromatics: Add remaining 2 tbsp neutral oil to the pan. Cook white parts of green onions 30 seconds until fragrant.
6. Combine everything: Add noodles, beef, and sauce to the pan. Toss 2–3 minutes until heated through and coated. Off heat, stir in green onion tops and sesame seeds.

The magic here? The cornstarch-marinated beef stays juicy while the sauce clings perfectly to every noodle. Tip: For extra crunch, sprinkle with more sesame seeds right before serving.

Beef Lo Mein with Bell Peppers and Onions

This quick and savory beef lo mein is packed with crisp-tender veggies and glossy noodles—perfect for a weeknight dinner that feels like takeout (but better).

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti in a pinch)
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tbsp brown sugar
• 2 tbsp vegetable oil, divided
• 1/2 tsp black pepper

Instructions:

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add flank steak and black pepper, stir-frying for 2–3 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté bell pepper and onion for 3 minutes until slightly softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Reduce heat to medium. Add cooked noodles, soy sauce, oyster sauce, hoisin sauce, sesame oil, and brown sugar. Toss everything for 2 minutes until noodles are evenly coated.
5. Return beef to the skillet, tossing to combine and heat through (about 1 minute).

The magic here? The combo of oyster and hoisin sauces gives the noodles a rich, caramelized depth—no bland stir-fries allowed!

Tip: For extra crunch, sprinkle with toasted sesame seeds or sliced green onions right before serving.

Black Pepper Beef Lo Mein

This savory stir-fry is a weeknight hero—tender beef, chewy noodles, and a bold black pepper sauce come together in under 30 minutes.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil, divided
• 1 tbsp minced garlic
• 1 cup sliced bell peppers (any color)
• 1/2 cup sliced onions
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp freshly ground black pepper
• 1 tsp sugar
• 2 green onions, sliced (for garnish)

Instructions

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef and sear for 2 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Sauté garlic, bell peppers, and onions for 2 minutes until slightly softened.
4. Return beef to the wok. Add soy sauce, oyster sauce, black pepper, and sugar. Toss everything for 1 minute until the sauce coats the ingredients.
5. Add cooked noodles and stir-fry for 2 more minutes, tossing constantly. Garnish with green onions.

The magic here is the punchy black pepper—it’s not just heat, but a deep, aromatic warmth that elevates every bite.

Tip: For extra tender beef, marinate slices with 1 tsp cornstarch and 1 tbsp water for 15 minutes before cooking.

Beef Lo Mein with Bok Choy and Bean Sprouts

This quick and savory beef lo mein is packed with crisp bok choy and bean sprouts for a satisfying crunch in every bite.

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti in a pinch)
• 2 tbsp vegetable oil, divided
• 2 cups bok choy, chopped (stems and leaves separated)
• 1 cup bean sprouts
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper

Instructions:

1. Cook noodles according to package directions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef and cook for 2-3 minutes until browned but still slightly pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the pan. Stir-fry bok choy stems for 1 minute, then add leaves and bean sprouts. Cook for another 2 minutes until just wilted.
4. Add garlic and cook for 30 seconds until fragrant. Return beef to the pan.
5. Add cooked noodles, soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Toss everything together for 1-2 minutes until evenly coated and heated through.

The secret to this lo mein’s depth of flavor? A splash of oyster sauce adds a rich umami punch that balances the fresh crunch of the veggies.

Tip: For extra tender beef, marinate the slices in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Five-Spice Beef Lo Mein

This quick and flavorful stir-fry combines tender beef, chewy noodles, and a fragrant five-spice sauce that’ll make your kitchen smell like a takeout spot—but better!

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti in a pinch)
• 2 tbsp vegetable oil, divided
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp five-spice powder
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 cup sliced bell peppers
• 2 green onions, sliced

Instructions

1. Cook noodles according to package instructions, then drain and set aside.
2. In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp five-spice powder, and 1 tsp brown sugar.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef and sear for 2 minutes per side until browned. Transfer to a plate.
4. Add remaining 1 tbsp vegetable oil to the pan. Stir-fry garlic, carrots, and bell peppers for 3 minutes until crisp-tender.
5. Return beef to the pan, add noodles and sauce, tossing everything for 1–2 minutes until glossy and combined. Garnish with green onions.

The magic here? The five-spice powder adds warmth to the savory sauce while keeping the beef extra juicy. Tip: Freeze the steak for 20 minutes before slicing—it’ll give you paper-thin cuts effortlessly!

Beef Lo Mein with Udon Noodles

This hearty, slurp-worthy noodle dish swaps classic lo mein noodles for chewy udon, adding a fun twist to your weeknight stir-fry.

Ingredients:

• 8 oz udon noodles (fresh or dried)
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 lb flank steak, thinly sliced against the grain
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, thinly sliced
• 2 cups shredded napa cabbage
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Cook udon noodles according to package directions. Drain and rinse under cold water to prevent sticking.
2. Heat neutral oil in a large wok or skillet over high heat. Add flank steak and stir-fry for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
3. In the same pan, add garlic and ginger, stirring for 30 seconds until fragrant. Toss in red bell pepper and napa cabbage; stir-fry for 2 minutes until slightly softened.
4. Return beef to the pan. Add cooked udon noodles, soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together for 1–2 minutes until evenly coated and heated through.
5. Garnish with green onions and serve immediately.

The chewy udon noodles soak up the savory-sweet sauce beautifully, while the flank steak stays tender—no takeout required!

Tip: For extra richness, drizzle with a bit of chili crisp before serving.

Coconut Curry Beef Lo Mein

This fusion dish combines tender beef, chewy noodles, and a creamy coconut curry sauce for a weeknight meal that’s packed with bold flavor.

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 1 lb flank steak, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 (13.5 oz) can coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Cook noodles according to package directions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add flank steak and sear for 2–3 minutes until browned but still pink inside. Transfer to a plate.
3. Reduce heat to medium, add remaining 1 tbsp oil, then sauté bell pepper for 3 minutes until softened. Stir in garlic and ginger; cook for 30 seconds until fragrant.
4. Whisk in coconut milk, red curry paste, soy sauce, and brown sugar. Simmer for 5 minutes until slightly thickened.
5. Return beef and noodles to the skillet, tossing to coat. Drizzle with lime juice and garnish with cilantro.

The magic here? The coconut milk mellows the curry’s heat while keeping the sauce luxuriously silky—no takeout compares!

Tip: For extra crunch, top with chopped peanuts or crispy fried shallots.

Beef Lo Mein with Cabbage and Celery

This quick and savory stir-fry brings together tender beef, crisp veggies, and chewy noodles in a glossy, umami-packed sauce—perfect for busy weeknights.

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 8 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil, divided
• 2 cups shredded green cabbage
• 1 cup thinly sliced celery
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 tsp sesame oil

Instructions:

1. Cook noodles according to package instructions. Drain, rinse with cold water, and toss with 1/2 tbsp vegetable oil to prevent sticking.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef and stir-fry for 2–3 minutes until browned. Transfer to a plate.
3. Add remaining 1/2 tbsp oil to the pan. Sauté cabbage, celery, and garlic for 2 minutes until slightly softened.
4. Return beef to the pan. Add cooked noodles, soy sauce, oyster sauce, sugar, and black pepper. Toss everything for 2–3 minutes until evenly coated and heated through.
5. Drizzle with sesame oil and give one final toss.

The magic here? The celery adds a refreshing crunch that balances the rich sauce, while the quick stir-fry keeps the beef juicy.

Tip: For extra flavor, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Lemongrass Beef Lo Mein

This vibrant lo mein packs a punch with fragrant lemongrass and tender beef, all tossed with chewy noodles for a quick weeknight win.

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp minced lemongrass (fresh or jarred)
• 2 cloves garlic, minced
• 1 tbsp neutral oil (like vegetable or grapeseed)
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers
• 2 green onions, sliced

Instructions:

1. Cook noodles according to package directions. Drain and set aside.
2. In a bowl, toss beef with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, and 1 tbsp lemongrass. Let marinate 10 minutes.
3. Heat oil in a large skillet or wok over high heat. Add beef and cook 2-3 minutes until browned but still pink inside. Transfer to a plate.
4. In the same pan, add garlic, carrots, and bell peppers. Stir-fry 2 minutes until slightly softened.
5. Return beef and noodles to the pan. Add remaining 1 tbsp soy sauce and toss everything for 1-2 minutes until heated through.
6. Garnish with green onions and serve immediately.

The lemongrass adds a bright, citrusy depth that makes this lo mein taste like takeout—but better. Tip: For extra tang, squeeze a lime wedge over your bowl before eating.

Beef Lo Mein with Chili Oil and Garlic

This savory, slightly spicy beef lo mein comes together in under 30 minutes, with tender noodles, crisp veggies, and a punch of garlicky chili oil that’ll have you reaching for seconds.

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 lb flank steak, thinly sliced
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1 tbsp chili oil (plus extra for drizzling)
• 2 green onions, sliced

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over high heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Add the flank steak and cook for 2–3 minutes until browned but still slightly pink. Remove from the skillet and set aside.
4. In the same skillet, add cabbage and carrots, stir-frying for 2 minutes until slightly softened.
5. Return the beef to the skillet. Add cooked noodles, soy sauce, oyster sauce, brown sugar, and 1 tbsp chili oil. Toss everything together for 1–2 minutes until well combined and heated through.
6. Garnish with green onions and drizzle with extra chili oil if desired.

The magic here is in the chili oil—its smoky heat clings to every strand of noodle, while the quick-seared beef stays juicy. Perfect for when takeout cravings hit but you want something fresher.

Tip: For extra tender beef, slice it against the grain and marinate in 1 tbsp soy sauce + 1 tsp cornstarch for 10 minutes before cooking.

Beef Lo Mein with Sweet Chili Sauce

This quick and flavorful beef lo mein is tossed in a tangy-sweet chili sauce that’ll have everyone asking for seconds—perfect for busy weeknights when takeout isn’t an option!

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 lb flank steak, thinly sliced
• 2 cups shredded cabbage
• 1 bell pepper, thinly sliced
• 2 tbsp soy sauce
• 3 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Cook noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large wok or skillet over high heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Add flank steak and cook for 2–3 minutes until browned but still slightly pink. Remove from the pan and set aside.
4. In the same pan, add cabbage and bell pepper. Stir-fry for 2 minutes until slightly softened.
5. Return beef to the pan, along with cooked noodles, soy sauce, sweet chili sauce, and oyster sauce. Toss everything together for 1–2 minutes until evenly coated and heated through.
6. Drizzle with sesame oil and garnish with green onions.

The magic here? The sweet chili sauce caramelizes slightly on the noodles, giving them a glossy, irresistible finish.

Tip: For extra tenderness, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Beef Lo Mein with Zucchini and Carrots

This quick and flavorful beef lo mein is packed with crisp-tender veggies and savory sauce—perfect for a weeknight dinner that feels like takeout!

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 medium zucchini, julienned
• 1 large carrot, julienned
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp sesame oil
• 1/2 lb flank steak, thinly sliced
• 2 green onions, sliced (for garnish)

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a large wok or skillet over high heat. Add flank steak and cook for 2–3 minutes until browned. Remove and set aside.
3. In the same pan, add garlic and ginger, stirring for 30 seconds until fragrant. Toss in zucchini and carrots, stir-frying for 2 minutes until slightly softened.
4. Return beef to the pan. Add soy sauce, oyster sauce, brown sugar, and sesame oil, tossing everything to coat. Cook for 1 minute to meld flavors.
5. Add cooked noodles, tossing vigorously until evenly coated and heated through, about 2 minutes.

The magic here? The combo of sweet brown sugar and umami-rich oyster sauce clings to every noodle, while the zucchini keeps it fresh.

Tip: For extra tenderness, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Conclusion

With 20 mouthwatering beef lo mein recipes, this roundup has something for every craving—whether you love bold spices, savory sauces, or quick weeknight meals. Give these dishes a try, and let us know which one steals your heart! Don’t forget to share your favorites on Pinterest so fellow foodies can enjoy them too. Happy cooking!