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.

A large silver pan filled with stir-fried noodles, mixed with pieces of brown cooked meat, bright green broccoli florets, orange thin carrot sticks, red bell pepper chunks, and translucent cooked onion slices. The noodles are light brown and twisted together, covered in a shiny sauce, and the dish is sprinkled with small pieces of chopped green onion on top. The pan is placed on a white marbled surface with some chopped green onion scattered nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Lo Mein Stir Fry Recipe
Top Tip
How to Serve Beef Lo Mein Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Lo Mein Stir Fry Recipe

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.

Flat lay of a fresh top sirloin steak sliced into strips, a small pile of bright green broccoli florets, vibrant red bell pepper chunks, julienned orange carrots, a quartered yellow onion, a few whole green onions with roots, a neatly coiled bundle of pale yellow Lo Mein noodles, three whole uncracked brown garlic cloves, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of light brown beef broth, a small white ceramic bowl of golden peanut oil, a small white ceramic bowl of white chicken broth, a small white ceramic bowl of granulated brown sugar, a small white ceramic bowl of cornstarch powder, a small white ceramic bowl of reddish hot sauce, a small white ceramic bowl of toasted sesame oil, a small white ceramic bowl of finely ground ginger powder, a small white ceramic bowl of red pepper flakes, a small white ceramic bowl of dry white wine placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A round white bowl filled with stir-fried noodles mixed with medium-sized chunks of brown cooked meat evenly spread throughout. The noodles are light brown and shiny, swirling in layers with pieces of green broccoli florets, orange carrot slices, red bell pepper chunks, and translucent white onion segments. Small bits of bright green chopped spring onions are sprinkled on top, adding a fresh contrast. The bowl sits on a white marbled surface, and a white cloth with a soft texture is visible in the background. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use other cuts of beef besides top sirloin?

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.

What can I substitute if I don’t have lo mein noodles?

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.

Is it necessary to use white wine in the recipe?

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.

Can I add other vegetables or make this recipe vegetarian?

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.