Beef Lo Mein Stir Fry – Quick, Flavorful Weeknight Dinner

Name: Delicious Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 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); 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

Getting a delicious dinner on the table in about 35 minutes is totally doable with this Beef Lo Mein Stir Fry Recipe. It’s a perfect weeknight meal that feels both comforting and fresh, and I love how the flavors come together so effortlessly.

A large silver pan filled with stir-fried noodles mixed with several layers of ingredients: thin, long, light brown noodles forming the base layer, scattered with medium-sized dark brown beef pieces, small bright green broccoli florets, chunks of white onion, strips of orange carrot, and pieces of red bell pepper. All ingredients are mixed and coated with a light glossy sauce, topped with small green chopped chives sprinkled evenly over the dish. The pan is placed on a white marbled textured surface with some chopped green chives scattered nearby and a white cloth partially visible at the top right corner. 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
Delicious Recipe

Why You'll Love This Recipe

I remember the first time I tried making a beef lo mein at home—I was amazed at how much better it tasted than takeout. This Beef Lo Mein Stir Fry Recipe is my go-to for a satisfying meal that feels special but is super straightforward.

Fast prep and cooking: You’ll have this on the table in under 40 minutes, no stress.
Balanced flavors: The combo of beef broth, soy sauce, and a hint of brown sugar delivers just the right savory-sweet punch.
Customizable veggies: You can swap in your favorites or use what’s in your fridge—it’s super flexible.
Tender, flavorful beef: Marinating and pounding the meat makes every bite melt-in-your-mouth good.

Ingredients & Why They Work

The magic of this Beef Lo Mein Stir Fry Recipe comes from ingredients that marry beautifully—the beef stays tender, the sauce is just right, and all those veggies add texture and color. Here’s why each one matters:

Flat lay of fresh top sirloin steak slices seasoned with salt and pepper, whole uncracked brown eggs, bright green broccoli florets, a yellow onion cut into chunks, a red bell pepper cut into chunks, julienned fresh orange carrots, uncooked golden Lo Mein noodles neatly coiled, three whole garlic cloves, small white ceramic bowls filled with rich brown beef broth, pale golden chicken broth, dark soy sauce, glossy brown sugar crystals, reddish hot sauce, a bowl of toasted sesame oil, a bowl of ground ginger powder, a pinch of red pepper flakes in a tiny white dish, arranged in perfect symmetry 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: It’s tender but has enough flavor—plus, once you pound and marinate it, it cooks quickly and stays juicy.
Soy sauce: Adds that classic umami saltiness that’s a must in lo mein.
Beef and chicken broth: This mix gives the sauce a deeper, more layered flavor than just one kind of broth.
Brown sugar: Sweetens and balances the salty soy and spicy kick perfectly.
Cornstarch: Thickens the sauce to coat every noodle and vegetable beautifully.
Garlic and hot sauce: For that aromatic punch and subtle heat—customize the heat level to your taste.
Lo Mein noodles: Soft yet springy, they soak up the sauce without getting mushy.
Broccoli, onion, bell pepper, carrots: Fresh veggies add color, crunch, and nutrition to the dish.
White wine: Helps deglaze the pan and adds subtle acidity, making the sauce sing.
Peanut oil: Perfect for stir-frying because of its high smoke point and mild flavor.

📝

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 tweaking recipes a bit based on what’s in my pantry or mood, and this Beef Lo Mein Stir Fry Recipe is no exception. Feel free to play around with the veggies or swap the beef for another protein if you like.

Variation: Sometimes I use flank steak or skirt steak instead—both are great, but just watch the cooking time so the meat doesn’t get tough.
Vegetables: Mushroom lovers, add sliced mushrooms alongside the broccoli—they soak up the sauce nicely and add earthiness.
Diet-friendly: Swap the noodles for zucchini noodles to lighten up the carbs, just reduce the cooking time significantly.
Extra flavor: Try stirring in a tablespoon of peanut butter to the sauce for a subtle nutty twist I find really satisfying.

Step-by-Step: How I Make Beef Lo Mein Stir Fry Recipe

A white bowl filled with a colorful stir-fry noodle dish that has three main layers: long, light brown noodles spread throughout; medium-sized pieces of dark brown cooked meat placed evenly on top and within the noodles; and mixed vegetables including green broccoli florets, thin orange carrot sticks, red bell pepper chunks, white onion pieces, and small bright green chopped scallions sprinkled over everything. The bowl sits on a white marbled surface with a soft white cloth in the background. The lighting is bright, highlighting the shiny texture of the sauce coating the noodles and ingredients. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients Like a Pro

First things first, mix up the sauce ingredients in a big measuring cup—it’s easier to pour and control. Then, cover your steak with plastic wrap and give it a few good pounds with a meat tenderizer. This little step really makes the beef soft and steakhouse-quality. Cut off any big fatty bits, slice against the grain, and toss it in salt, pepper, garlic, and onion powder before letting it soak in a bit of that tasty sauce.

Step 2: Sear the Beef to Lock in Juices

Heat peanut oil over medium-high, then add the beef, letting it sear without moving for 2-3 minutes. This builds that gorgeous caramelized crust. Give it a toss to cook the other side for another couple of minutes, then remove it—don’t overcook now, since it’ll keep cooking later.

Step 3: Deglaze and Sauté the Veggies

Turn the heat off for a sec, add the white wine, and use a spatula to scrape up all the browned bits stuck to the pan—that’s flavor gold! Let it bubble and reduce by half to concentrate. Then toss in your broccoli, onion, bell pepper, and carrots, cooking for about 3 minutes to soften without losing crunch.

Step 4: Cook the Noodles and Finish the Sauce

Boil the lo mein noodles according to package instructions but set your timer to stop them just before they’re fully al dente—this prevents mushiness later. Drain, and optionally toss with a bit of oil to keep them separate. Add your sauce mix to the veggies in the pan, bring to a boil to thicken, then slowly toss in noodles until well coated.

Step 5: Combine Beef & Serve

Add the beef strips back to the pan along with any juice on your plate. Toss everything together, heat it through for 1-2 minutes, and finish by sprinkling chopped green onions on top for a fresh bite.

Top Tip

I learned that the key to a great stir fry—especially this Beef Lo Mein Stir Fry Recipe—is timing. Overcooking noodles or beef can throw off the texture entirely, so here are my expert tips from cooking this recipe over and over again.

Don’t skip the meat tenderizing: Pounding the steak makes a world of difference in tenderness and mouthfeel.
Set a timer for noodles: Cooking noodles just shy of al dente keeps them from turning mushy after tossing with sauce.
Use a hot pan and avoid crowding: This helps veggies stay crisp and beef get a perfect sear instead of steaming.
Deglaze immediately after searing: Scraping those browned bits with white wine creates irresistible umami depth.

How to Serve Beef Lo Mein Stir Fry Recipe

The image shows two parts: on the left, a white round plate filled with many small browned pieces of cooked meat with a slightly rough and seared texture, spread evenly and filling the plate. On the right, a stainless steel pan with browned bits stuck at the bottom, and a clear liquid being poured from a green bottle into the pan. The pan sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top mine with plenty of chopped green onions—that crunch and fresh oniony bite really brightens the dish. If I’m feeling fancy, I throw on roasted peanuts or cashews for texture and a little nutty flavor kick.

Side Dishes

This lo mein pairs wonderfully with simple sides like steamed dumplings, egg rolls, or even a light cucumber salad to balance out the richness. I also love serving it alongside a bowl of miso soup for a full Asian-inspired meal.

Creative Ways to Present

For special occasions, I’ve layered the lo mein in shallow bowls and topped it with edible flowers and extra fresh herbs. Turning it into individual noodle bowls at your next dinner party always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Beef Lo Mein Stir Fry in airtight containers in the fridge—it's best eaten within 3 days to keep the veggies fresh and beef tender. Before reheating, I like to sprinkle a splash of water to prevent it from drying out.

Freezing

This recipe freezes surprisingly well! Just make sure to slightly undercook the noodles when planning to freeze, so they don't get mushy when thawed and reheated later.

Reheating

To reheat, I toss the leftovers in a hot skillet or wok with a splash of broth or water, stirring quickly over medium heat until warmed through. It helps the sauce loosen up and the noodles regain their texture.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! You can use strip steak, flank steak, or skirt steak—just remember to slice against the grain and avoid overcooking to keep the beef tender.

What if I don’t want to cook with wine?

No problem at all! You can substitute the white wine with an equal amount of chicken broth. It still gives wonderful flavor and keeps the recipe accessible for everyone.

Can I prepare the sauce ahead of time?

Yes! The sauce can be mixed and stored in the fridge for up to two days. Just give it a good stir or shake before using it to make sure the cornstarch hasn’t settled.

How do I prevent the noodles from getting mushy?

The trick is to undercook the noodles slightly—set your timer for one minute less than al dente. Tossing them with a bit of oil right after draining also helps keep them separate and firm.

Final Thoughts

This Beef Lo Mein Stir Fry Recipe is one of those dishes that quickly became a comfort food favorite for me—and I think you’ll feel the same. It’s easy enough for a weeknight but flavorful and impressive enough to serve company. Give it a try next time you want something that tastes like takeout but is made with love (and fresh ingredients) right in your own kitchen.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way