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beef lo mein served on a plate and garnished with sesame seeds

Easy Beef Lo Mein Noodle

5 from 1 vote
Created by Mariam E.
A classic take-out recipe, Beef Lo Mein is so easy to make at home! Made with pantry staples, you can have dinner on the table in less than 30 minutes! Packed with vegetables and so flavorful, your family will love this simple but delicious meal.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Entree
Cuisine Asian
Servings 6 servings


  • 8 oz Lo Mein Noodles (Prepare as directed)
  • 1 lb. ribeye steak cut into thin strips
  • 2 tbsp. light tasting olive oil or vegetable oil
  • 8 oz. mushroom sliced
  • 3/4 small red bell pepper sliced
  • 2 cups steamed broccoli florets small florets, or asparagus
  • 1 cup carrots matchstick
  • 2 tbsps. olive oil light tasting
  • 1 small onion julienned
  • Sliced Green onions or scallions for garnishing
  • Sesame seeds for garnishing


  • 4 cloves garlic minced
  • ¼ cup soy sauce dark preferred, and low sodium
  • ¼ cup beef broth low sodium or pasta water
  • 1 tsp. corn starch
  • 2 tbsps. brown sugar
  • ½½ tsp. black pepper
  • ¾ tsp. rice vinegar
  • 1 tsp. sesame oil or any other oil
  • 1 tsp. fresh ginger grated
  • 1 tbsp. sriracha sauce optional if you want a spicy kick


  • Cook Lo Mein Noodles as directed on the packaging. Steam broccoli over cooking pasta.
  • Prepare the veggies and cut the steak into small thin strips.
  • In a bowl, whisk together the marinade ingredients.
  • In a frying pan or wok over medium-high heat, add 1 tbsp. of light tasting olive. Sauté the onions, carrots and bell pepper until tender and then set aside. Do not over cook.
  • In the same pan, add 1 more tbsp. of light tasting olive oil. Lay the beef strips flat and apart to cook evenly, flipping occasionally until they obtain a nice brown color. Do not over crowed. Cook in batches.
  • Add in the cooked veggies, cooked noodles, broccoli florets and pour over the marinade mixture. Mix together to coat well.
  • Continue to cook the noodles together with the veggies for 2-3 more minutes until the sauce thickens up.
  • Remove from heat and garnish with some freshly sliced scallions or green onions and sesame seeds.


  • We mostly eat ribeye steaks because they are a lot more tender and juicier than most of the other cuts. I know they are not lean, but we like it.
  • Make sure to have all your ingredients prepped before you fire up the pan/wok, things move fast!
  • Cook your noodles exactly according to the package or you will end up with over cooked noodles and you don't want that.
  • Lay your beef strips little apart from each other so they can cook evenly, flipping occasionally to cook the other side until you obtain a nice brown color.
  • Use low sodium soy sauce, to control the salt level.
  • Add some crushed red pepper flakes for a kick of heat.
  • Slice your veggies and meat into thin slices, this gives you a good amount of surface area, allowing for quick and even cooking.


Serving: 6g | Calories: 442kcal | Carbohydrates: 40g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 821mg | Potassium: 529mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3966IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 2mg
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