There’s nothing quite like the sizzle and aroma of a fresh stir fry coming together, and this Beef Lo Mein Stir Fry Recipe is exactly that kind of magic. It’s packed with tender beef, crisp veggies, and noodles tossed in a savory sauce that hits all the right notes — comfort food, but with that quick, vibrant flair.
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Why You'll Love This Recipe
I’ve made plenty of lo mein dishes in my kitchen over the years, but this Beef Lo Mein Stir Fry Recipe stands out for its balance of flavor, texture, and the straightforward process. It’s perfect for weeknight dinners when you want something delicious but don’t want to fuss too much.
- Rich, layered sauce: Combining beef and chicken broth with soy and a touch of sweetness gives this stir fry a deep, savory flavor that’s hard to beat.
- Tender beef every time: Using top sirloin and pounding it before cooking guarantees succulent strips of meat that mingle beautifully with the veggies and noodles.
- Crunchy veggies & chewy noodles: You get that perfect contrast of textures that makes every bite exciting and satisfying.
- Quick and adaptable: The recipe comes together fast and you can customize it with your favorite vegetables or protein swaps.
Ingredients & Why They Work
Every ingredient in this Beef Lo Mein Stir Fry Recipe has a purpose—from the bold sauces to the choice cuts of beef and fresh vegetables. Knowing why each component shines helps you feel more confident while cooking and makes swaps easier.
- Top sirloin steak: I love this cut for stir fry because it’s flavorful, tender when properly prepped, and sears beautifully for a quick cook.
- Beef & chicken broth: Combining these creates a savory base with more complexity than using just one broth type; it’s a simple trick that enhances the sauce’s richness.
- Soy sauce: This adds that quintessential umami punch and saltiness that ties the whole dish together.
- Brown sugar: Balances the saltiness with subtle sweetness — you can swap honey if you prefer a different nuance.
- Cornstarch: Thickens the sauce perfectly so it clings to the noodles and veggies without being gloopy.
- Garlic & ginger: Essential aromatics that brighten the sauce and give it warmth and zing.
- Hot sauce & red pepper flakes (optional): A hint of heat takes the flavors from good to memorable.
- Vegetables (broccoli, onion, bell pepper, carrots): These provide color, crunch, and freshness that balance the rich sauce and beef.
- Lo Mein noodles: I prefer using fresh or packaged lo mein noodles when I can—they hold up well without getting mushy, but spaghetti works in a pinch.
- White wine: Deglazing the pan with wine after searing the beef adds subtle acidity and depth; if you prefer not to use wine, just swap in chicken broth.
- Peanut oil: Its high smoke point makes it perfect for quick stir fry cooking without burning.
Make It Your Way
I love to make this Beef Lo Mein Stir Fry Recipe with whatever vegetables I have on hand; depending on the season, I might toss in mushrooms or snap peas. It’s also easy to swap beef for chicken or shrimp if you want a change, turning this from one favorite to three!
- Variation: I once added a heaping tablespoon of peanut butter to the sauce — it gave the dish a subtle, nutty richness that surprised everyone at the table. Totally worth trying if you want something extra cozy.
Step-by-Step: How I Make Beef Lo Mein Stir Fry Recipe
Step 1: Prep Your Sauce and Marinate the Beef
Start by mixing all the sauce ingredients in a large measuring cup—it’s easier to pour and control. Set aside most of it, but reserve about ¼ cup to toss with your sliced beef strips. Meanwhile, pound the beef with some plastic wrap on top. This tenderizes it and helps it cook evenly. Cutting against the grain into 1.5-inch pieces ensures your meat stays tender with every bite. Toss your beef in the reserved sauce and let it sit while you get the veggies and noodles ready. This little bit of marinating time really helps the flavors soak in.
Step 2: Sear the Beef and Deglaze
Heat up your peanut oil over medium-high heat and add the beef in a single layer. Resist the urge to stir right away—letting it sear undisturbed for 2-3 minutes creates that beautiful crust and locks in juices. Then toss and cook a couple minutes more until all sides are nicely browned. Remove the beef and set it aside. Turn the heat off momentarily before adding your white wine to the pan, scraping the bottom with a spatula to lift those tasty browned bits—this step gives your sauce real depth. Let the wine reduce by half over about 4 minutes before moving on.
Step 3: Cook the Noodles and Sauté the Veggies
While that’s happening, boil your noodles but set a timer to drain them just before they’re fully al dente—they’ll finish cooking later in the stir fry. I find letting them sit with a drizzle of oil prevents clumping if you’re not tossing them immediately. Then, add your chopped vegetables to the skillet with the wine reduction, stirring to soften for about 3 minutes. This step lets the vegetables keep a bit of crunch without being raw.
Step 4: Finish the Sauce and Toss Everything Together
Pour the rest of your prepared sauce into the skillet and bring to a boil. The cornstarch will activate and thicken the sauce quickly—just keep an eye on it so it doesn’t get gluey! Lower the heat to low and start adding your noodles in batches, stirring gently to coat them evenly. This gradual process helps the noodles soak up just the right amount of sauce. Finally, toss the seared beef back in with any juices on the plate and heat everything through for another minute or two. This last mingle of flavors is why I love this recipe so much!
Top Tip
After cooking this Beef Lo Mein Stir Fry Recipe several times, I've learned that timing and prep make all the difference. Here are some pointers to help you nail it every time:
- Meat Tenderizing: Don’t skip pounding your beef; it might feel like extra work, but it makes such a difference in tenderness and prevents chewiness.
- Noodle Timing: Always set a timer when cooking noodles. Overcooked noodles can ruin the dish texture, so drain just before al dente and finish cooking in the sauce.
- Deglazing Delight: Using wine to deglaze the pan unlocks all those caramelized bits and boosts flavor—if you don’t drink wine, chicken broth works fine, just not quite as lively.
- Don't Crowd the Pan: Work in batches if needed so beef sears properly; overcrowding makes it steam instead of brown.
How to Serve Beef Lo Mein Stir Fry Recipe
Garnishes
I’m a big fan of topping this lo mein with sliced green onions for that fresh bite and a pop of color. Sometimes I sprinkle crushed peanuts or cashews to add crunch and a little extra richness. If I want a fun and unexpected texture, crunchy chow mein noodles on top are a delightful surprise. A light drizzle of toasted sesame oil right before serving adds an irresistible nutty aroma that ties everything together wonderfully.
Side Dishes
To round out the meal, I often serve this Beef Lo Mein Stir Fry Recipe alongside a simple cucumber salad or steamed edamame. For an extra veggie boost, quick stir-fried bok choy or snap peas with garlic pairs beautifully without overwhelming the main dish. If you want a heartier spread, some vegetable spring rolls make a fun appetizer to complement the flavors.
Creative Ways to Present
For special occasions, I like to serve lo mein right in individual lettuce cups or lightly steamed cabbage leaves for a fresh twist. You could also plate it in pretty shallow bowls, finishing each with a sprinkle of crisp fried shallots and fresh cilantro for a restaurant-worthy look that’s actually easy to pull off at home.
Make Ahead and Storage
Storing Leftovers
I keep leftovers of my Beef Lo Mein Stir Fry Recipe in airtight containers in the fridge, where they stay good for about 3 days. To prevent sogginess, I store the noodles and beef together since they soak up the sauce nicely, but the veggies hold up well too. Just be sure to give it a good stir when reheating to redistribute the flavors.
Freezing
Freezing this dish works great if you want to prep ahead; I portion it into freezer-safe containers and it keeps well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently. Be mindful that noodles can soften a bit with freezing, but the flavors stay fantastic.
Reheating
To reheat, I prefer warming my Beef Lo Mein Stir Fry Recipe in a skillet over medium heat with a splash of water or broth to loosen the sauce and prevent drying out. Microwaving works too in a pinch, but stirring halfway through helps keep the noodles from clumping. Avoid overheating to keep the beef tender and veggies crisp.
Frequently Asked Questions:
Absolutely! Strip steak, skirt steak, and flank steak all work well for this Beef Lo Mein Stir Fry Recipe. Just be sure to slice against the grain and tenderize the meat beforehand to keep it juicy and easy to chew.
You can use spaghetti or linguine noodles as a convenient substitute. Just cook them slightly less than al dente since they’ll finish cooking in the sauce, and don’t forget to toss with a little oil to keep them from sticking.
White wine adds a nice acidic brightness and helps deglaze the pan, capturing flavor. However, if you prefer not to use wine, an equal amount of chicken broth works perfectly fine to achieve similar results.
You can absolutely customize the vegetables to your liking — mushrooms, snap peas, green beans, celery, and edamame all make great additions. For a vegetarian version, swap the beef for tofu or extra veggies and use vegetable broth instead of beef. Adjust cooking times accordingly to maintain texture.
Final Thoughts
This Beef Lo Mein Stir Fry Recipe is one of those dishes I keep coming back to because it feels like a warm hug after a long day but looks and tastes special enough to serve when friends drop by. With tender beef, crisp veggies, and noodles coated in a rich sauce, it’s pretty hard to resist. I genuinely hope you enjoy making it as much as I do — it’s a kitchen favorite that I’m always excited to share with friends like you.
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Beef Lo Mein Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Beef Lo Mein recipe features tender marinated sirloin steak stir-fried with fresh vegetables and Lo Mein noodles in a savory, flavorful sauce made from beef and chicken broths, soy sauce, and a blend of aromatic spices. Perfect for a quick and satisfying dinner, this dish combines umami richness with a hint of sweetness and spice.
Ingredients
Sauce
- 1 cup beef broth
- ¾ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Stir Fry
- 1 lb. top sirloin steak
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons peanut oil, plus more as needed
- ½ cup dry white wine
- 2 cups broccoli, cut into bite-sized pieces
- 1 yellow onion, cut into chunks
- 1 red bell pepper, cut into chunks
- ½ cup carrots, julienned
- 8 oz. Lo Mein noodles
- Green onions, to garnish
Instructions
- Prepare the Sauce Combine beef broth, chicken broth, soy sauce, brown sugar, cornstarch, minced garlic, hot sauce, toasted sesame oil, ground ginger, and red pepper flakes in a large measuring cup with a spout. Set aside the majority of the sauce and reserve ¼ cup in a medium bowl.
- Prepare the Beef Cover the beef with plastic wrap and pound with a meat tenderizer until tender. Trim any large fat areas, then slice the beef against the grain into 1.5-inch strips. Season with salt, pepper, garlic powder, and onion powder. Toss the beef in the reserved ¼ cup sauce and let it marinate while preparing vegetables.
- Boil the Noodles Bring a pot of salted water to a boil. Cook the Lo Mein noodles for 1 minute less than package instructions to avoid overcooking. Drain and optionally toss with a little oil to prevent sticking.
- Sear the Beef Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the marinated beef and sear without stirring for 2-3 minutes. Toss and cook for an additional 2 minutes until cooked through. Remove beef and set aside.
- Deglaze the Pan Turn heat off and pour in white wine. Turn heat back to medium and scrape the bottom of the skillet with a silicone spatula to loosen browned bits. Let wine reduce by half for about 4 minutes to concentrate flavor.
- Cook Vegetables Add broccoli, onion chunks, red bell pepper, and julienned carrots to the skillet with the wine. Cook for about 3 minutes until vegetables soften slightly.
- Make the Sauce Thick Pour the reserved sauce into the skillet. Bring to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce heat to low.
- Add Noodles and Combine Gradually add cooked noodles into the skillet, tossing to coat evenly with the sauce. Continue until the desired noodle-to-sauce ratio is achieved. The noodles will absorb sauce and flavors while standing.
- Finish with Beef Return the cooked beef and any juices to the skillet. Toss everything together and heat through for 1-2 minutes.
- Garnish and Serve Remove from heat, garnish with chopped green onions, and serve immediately.
Notes
- Cuts of Steak: Strip, skirt, flank, or sirloin steak all work well.
- White Wine Substitute: Use an equal amount of chicken broth if avoiding alcohol.
- Noodle Options: Lo Mein noodles take about 4 minutes to cook. 8 oz. spaghetti noodles are a suitable substitute.
- Broth Variation: Using both chicken and beef broth adds depth; all chicken broth can be used if preferred.
- Peanut Flavor: Optional addition of 1 heaping tablespoon peanut butter to the sauce for extra flavor.
- Optional Vegetables: Mushrooms, celery, green beans, and edamame can be added.
- Toppings: Try green onions, peanuts, cashews, or crunchy chow mein noodles for texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Reheating Tip: Use a timer to avoid overcooking noodles when reheating to prevent mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
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