Homemade Beef Lo Mein Noodles with julienned carrots and broccoli is the kind of quick dinner that tastes like takeout but feels fresher and more satisfying.
Everything comes together in about 35 minutes and it holds up better than most takeout versions because you control the sauce ratio.
If you love easy Asian-inspired dinners, this homemade beef lo mein is a great recipe to keep in your weekly dinner rotation.
Serve it as a complete one-pan meal, or pair it with egg rolls, dumplings, or a simple cucumber salad for a better-than-takeout dinner at home.
It also reheats well for lunch the next day, unlike some noodle dishes that clump. For more noodle ideas, check out these garlic butter noodles or this cheesy tuna noodle casserole.
If you like noodle dinners and quick stir-fry recipes, these are worth saving:
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Ingredients You’ll Need
Flank steak or sirloin both work well — the key is slicing thinly and against the grain. If lo mein noodles aren’t available, thin spaghetti cooked al dente is a solid substitute.
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Ingredients
8 oz lo mein noodles (or thin spaghetti)
1 lb flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce (for beef marinade)
1 tsp cornstarch (for beef marinade)
2 cups broccoli florets
2 medium carrots, julienned
4 cloves garlic, minced
1 tsp fresh ginger, minced
3 tbsp vegetable oil, divided
3 tbsp soy sauce (for sauce)
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp brown sugar
1/4 tsp white pepper
3 green onions, sliced (for garnish)
Directions
- Slice the beef thinly against the grain u002du002d this is what makes it tender rather than chewy.
Toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch.
Let it sit for at least 10 minutes while you prep everything else.
This quick marinade tenderizes the beef and helps it brown better in the pan. - Cook the lo mein noodles according to package directions until just tender.
Drain, rinse briefly under cold water to stop the cooking, and toss with a small splash of sesame oil to prevent sticking.
Set aside. - Whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper in a small bowl. Set aside.
- Heat 2 tablespoons of oil in a wok or large skillet over high heat until very hot.
Add the beef in a single layer and sear for 1-2 minutes without moving, then stir-fry for another minute until cooked through.
Transfer to a plate u002du002d don’t cook it with the vegetables or it’ll steam and get tough. - Add the remaining tablespoon of oil to the pan.
Stir-fry the broccoli and carrots over high heat for 3-4 minutes until the broccoli is bright green and the carrots have softened slightly.
Add the garlic and ginger and stir-fry for 30 seconds. - Add the cooked noodles to the pan and pour the sauce over everything.
Toss to coat the noodles and vegetables evenly in the sauce.
Return the beef to the pan and toss once more until everything is combined and heated through u002du002d about 1-2 minutes. - Serve immediately, topped with sliced green onions.
- Serve and enjoy!
Important Recipe Notes
- Always slice beef against the grain. Look at the direction of the muscle fibers and cut perpendicular to them. This shortens the fibers and makes the beef tender. Cutting with the grain gives you tough, chewy strips.
- Don’t skip the marinade time. Even 10 minutes in the soy and cornstarch mixture tenderizes the beef and helps it brown in the pan. Longer is fine — 30 minutes in the fridge works well if you’re prepping ahead.
- Cook beef at high heat, fast. Thin beef slices cook in 2-3 minutes total. The goal is a sear on the outside, not a slow cook. High heat and a hot pan are essential here.
- Keep the vegetables with some bite. Stir-frying on high heat for 3-4 minutes leaves the broccoli bright green and slightly firm. Overcooked broccoli goes mushy and dull in lo mein. Pull it off the heat while it still has texture.
- Toss quickly with sauce. Once the sauce hits the hot pan, it reduces fast. Toss everything together and get it off the heat within a minute or two so the sauce coats the noodles rather than cooking down into a sticky residue.
- Storage. Keeps in the fridge for up to 3 days. Add a small splash of water or broth when reheating in a skillet to loosen the noodles.
How to Serve, Store & Customize This Recipe
Serving:
Serve immediately from the pan while the noodles are still glossy and the sauce is fresh. Sliced green onions on top add a nice freshness. A drizzle of chili oil or a side of sliced cucumber rounds out the plate well.
Storing:
Leftovers keep in an airtight container in the fridge for up to 3 days. The noodles absorb the sauce as they sit, so add a splash of water, broth, or soy sauce when reheating in a skillet over medium heat. Stir frequently until heated through.
Customizing:
Swap the beef for chicken breast, shrimp, or tofu depending on what you have. Other vegetables that work well: snap peas, baby bok choy, mushrooms, or bell pepper strips.
For a spicier version, add a tablespoon of chili garlic sauce or a generous squeeze of sriracha to the sauce.
Homemade Beef Lo Mein Noodles with Julienned Carrots and Broccoli
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
8 oz lo mein noodles (or thin spaghetti)
1 lb flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce (for beef marinade)
1 tsp cornstarch (for beef marinade)
2 cups broccoli florets
2 medium carrots, julienned
4 cloves garlic, minced
1 tsp fresh ginger, minced
3 tbsp vegetable oil, divided
3 tbsp soy sauce (for sauce)
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp brown sugar
1/4 tsp white pepper
3 green onions, sliced (for garnish)
Directions
- Toss sliced beef with 1 tbsp soy sauce and 1 tsp cornstarch. Marinate 10 minutes.
- Cook noodles until tender. Drain, rinse cold, toss with a splash of sesame oil. Set aside.
- Whisk soy sauce, oyster sauce, sesame oil, brown sugar, and white pepper into sauce.
- Sear beef in 2 tbsp hot oil over high heat, 2-3 minutes total. Remove.
- Stir-fry broccoli and carrots in remaining oil 3-4 min. Add garlic and ginger, 30 sec.
- Add noodles, pour sauce over, toss to coat. Return beef and toss 1-2 min. Serve with green onions.
Notes
- For best results, slice the beef thinly against the grain so it cooks quickly and stays tender.
- Do not overcook the noodles. Cook them just until tender, then toss them with the sauce so they do not become mushy.
- If the sauce feels too thick, add a splash of water or beef broth while tossing the noodles.
- For extra flavor, marinate the beef for 10–15 minutes with a little soy sauce, garlic, and sesame oil before cooking.
