Easy Beef Lo Mein with Fresh Vegetables

Easy Beef Lo Mein with Fresh Vegetables is a quick and satisfying stir-fry dish that’s perfect for busy weeknights. Tender strips of beef are tossed with colorful veggies and lo mein noodles in a savory, slightly sweet sauce that clings to every bite. It’s faster than takeout—and so much fresher.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, comes together in under 30 minutes, and uses simple ingredients I usually already have in my kitchen. The beef cooks up quickly and stays juicy, while the fresh vegetables add crunch and color. The homemade lo mein sauce brings everything together with the perfect balance of savory and sweet. It’s an easy, complete meal in one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir-fry:

• Flank steak or sirloin, thinly sliced against the grain

• Cornstarch (for coating the beef)

• Lo mein noodles (or spaghetti as a substitute)

• Carrots, julienned

• Bell peppers, sliced

• Broccoli florets

• Snow peas or snap peas

• Green onions, chopped

• Garlic, minced

• Ginger, grated

• Oil (for stir-frying)

For the sauce:

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Sesame oil

• Brown sugar or honey

• Rice vinegar

• Red pepper flakes (optional)

Directions

1. I start by tossing the sliced beef with cornstarch and setting it aside while I prepare the noodles and sauce.

2. I cook the lo mein noodles according to package directions, then drain and rinse them under cold water to stop the cooking.

3. In a small bowl, I whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and a touch of brown sugar to make the sauce.

4. I heat oil in a large skillet or wok over medium-high heat and stir-fry the beef until browned and cooked through, then I transfer it to a plate.

5. In the same pan, I add a little more oil if needed and stir-fry the garlic, ginger, and all the vegetables until just tender but still crisp—about 4–5 minutes.

6. I return the beef to the pan, add the cooked noodles, pour in the sauce, and toss everything together until well coated and heated through.

7. I finish with green onions and serve hot.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• I swap the beef for chicken, shrimp, or tofu depending on what I have.

• I add mushrooms, cabbage, or baby corn for more variety.

• For a spicy version, I add sriracha or chili garlic paste to the sauce.

• I use whole wheat spaghetti or rice noodles when I want to switch it up.

• For extra richness, I drizzle with a bit of chili oil or sprinkle sesame seeds before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or soy sauce to loosen the noodles. It reheats well in the microwave too, but I stir halfway through for even heating.

FAQs

What cut of beef works best for lo mein?

I usually use flank steak or sirloin. The key is slicing it very thinly against the grain for tenderness.

Can I make this ahead of time?

Yes, I prep the sauce, slice the beef and vegetables, and even cook the noodles ahead. Then I stir-fry everything fresh for a quick dinner.

Is lo mein the same as chow mein?

No—lo mein uses soft, fully cooked noodles while chow mein noodles are often fried for a crispier texture. I prefer lo mein for its saucy, tender feel.

Can I freeze leftovers?

I don’t recommend freezing, as the vegetables and noodles can get mushy. It’s best eaten fresh or stored in the fridge.

Do I need a wok?

No, I use a large non-stick skillet or sauté pan. A wok is nice for heat distribution, but not necessary.

Conclusion

Easy Beef Lo Mein with Fresh Vegetables is one of my favorite weeknight dinners—it’s fast, flavorful, and full of texture. With tender beef, crisp veggies, and a glossy, umami-packed sauce, this dish satisfies every time. Once I make it at home, it’s hard to go back to takeout.

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