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.

Beef Lo Mein Stir Fry – Quick, Flavorful Weeknight Dinner

Description

This Beef Lo Mein recipe delivers a flavorful and hearty Asian-inspired stir fry dish featuring tender sirloin steak, vibrant vegetables, and perfectly sauced Lo Mein noodles. The combination of beef and chicken broth in the sauce adds a rich depth, while the quick stir-frying method ensures a satisfying balance of textures and flavors. Perfect for a weeknight dinner with a mix of savory, sweet, and umami notes.

Ingredients

Scale

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

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Instructions

Prepare the Sauce: Combine all sauce ingredients in a large measuring cup with a spout. Reserve ¼ cup of the sauce in a medium bowl and set the rest aside.
Prepare the Beef: Cover the beef with plastic wrap and use a meat tenderizer to pound it on both sides to tenderize. Trim off any large fat areas. Slice the beef against the grain into 1.5-inch strips and season with salt, pepper, garlic powder, and onion powder. Toss the beef in the reserved ¼ cup sauce and let marinate while prepping vegetables and boiling water.
Sear the Beef: Heat peanut oil in a large skillet over medium-high heat. Add beef strips and sear, undisturbed, for 2-3 minutes. Toss and cook another 2 minutes until browned and cooked through. Remove beef from skillet and set aside.
Deglaze the Skillet: Turn off heat briefly, then add white wine to the skillet. Set heat back to medium and scrape the bottom and sides using a silicone spatula to loosen browned bits for flavor. Let wine bubble and reduce by half, about 4 minutes.
Cook Noodles: Boil salted water and cook Lo Mein noodles for 1 minute less than al dente according to package instructions (approximately 3 minutes). Drain and optionally toss with a little oil to prevent sticking.
Sauté Vegetables: While noodles cook, add broccoli, onion, bell pepper, and carrots to the skillet with the wine. Stir fry for about 3 minutes to soften slightly.
Add Sauce and Thicken: Pour in the reserved sauce and bring to a boil to activate cornstarch. Stir frequently and cook until sauce thickens. Reduce heat to low once thickened.
Toss Noodles: Add cooked noodles gradually to the sauce, tossing to coat thoroughly and achieve desired sauce-to-noodle ratio. The noodles will continue absorbing sauce as it stands.
Combine Beef and Heat Through: Return cooked beef along with any juices to the skillet. Toss everything together and heat for 1-2 minutes until warmed through.
Garnish and Serve: Sprinkle sliced green onions on top and serve immediately.

Notes

Good steak options include strip steak, skirt steak, flank steak, or sirloin.
If preferred, substitute chicken broth for white wine for deglazing to keep it alcohol-free.
Lo Mein noodles cook in about 4 minutes; spaghetti noodles can be substituted if needed.
The combination of beef and chicken broth creates a richer flavor, but all chicken broth can be used.
Optional: add a tablespoon of peanut butter to the sauce for a subtle peanut flavor.
Additional vegetables like mushrooms, celery, green beans, or edamame can be included.
Top with green onions, peanuts, cashews, or crunchy chow mein noodles for extra texture.
This recipe can be adapted for chicken or shrimp; try the related Chicken Lo Mein and Shrimp Lo Mein recipes.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Use a timer when cooking noodles to avoid mushy texture upon reheating.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 65 mg