By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
687 cal · 22 min
Beef Lo Mein
Recipe GLPRbe768776b80e56
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Average rating: 4.3 (1)
A quick and flavorful Chinese-inspired noodle dish featuring tender sliced beef, crisp vegetables, and lo mein noodles tossed in a savory-sweet oyster sauce. This stir-fried one-skillet meal comes together in under 25 minutes and serves four.
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Ingredients
8 ounces lo mein noodles or spaghetti
½ teaspoon kosher salt, plus more to taste
½ cup oyster sauce
¼ cup low-sodium soy sauce
¼ cup rice wine vinegar
3 tablespoons honey
1½ pounds flank steak, chilled
½ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons plus 1 teaspoon toasted sesame oil, divided
2 large garlic cloves, pressed or finely chopped
1½ teaspoons finely grated ginger
3 scallions, thinly sliced, divided
8 ounces snow peas
1 medium red bell pepper, cut into 1/4-inch thick strips
Directions
Bring a medium pot of water to a boil and add the 1/2 teaspoon of kosher salt. Add the lo mein noodles and cook according to the package directions. Drain the noodles thoroughly and rinse under cool running water to stop cooking. Set aside.
While the noodles cook, combine the oyster sauce, soy sauce, rice wine vinegar, and honey in a medium bowl. Whisk together until well blended and set aside.
Using a sharp knife, slice the chilled flank steak as thinly as possible against the grain. Place the sliced beef in a medium bowl and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss gently to coat.
Heat 2 tablespoons of sesame oil in a large wok or skillet over high heat. Add the seasoned beef in a single layer and cook, tossing frequently, until it reaches medium-rare with an internal temperature of 145°F, approximately 3 minutes. Transfer the cooked beef to a clean plate.
Add the remaining 1 teaspoon of sesame oil to the same skillet over high heat. Add the garlic, ginger, and half of the sliced scallions. Stir-fry for about 30 seconds until fragrant. Add the snow peas and red bell pepper strips, and cook while stirring until the vegetables are tender-crisp, approximately 1 minute.
Pour the oyster sauce mixture and the reserved cooked noodles into the skillet with the vegetables. Using tongs, toss everything together until the noodles and vegetables are evenly coated with sauce and the sauce thickens slightly, about 1 to 2 minutes. Return the cooked beef to the skillet and stir gently to combine.
Divide the beef lo mein evenly among four serving plates or bowls. Garnish each portion with the remaining sliced scallions and serve immediately.
Comments
Lo mein noodles require a stop beyond the big Charlotte chains—Harris Teeter carries them sporadically, but ALDI and Kroger are more reliable, making this a planned shop rather than a grab-and-go weeknight. Cost runs $4 to $5 per serving once you account for flank steak, oyster sauce, and fresh aromatics, which is fair but not budget-friendly. The stated 22 minutes is honest if your steak is thin-cut and your knife work is fast, though chopping ginger, garlic, scallions, and two vegetables realistically adds 5 to 7 minutes. This reheats well and feeds four generously, but it demands attention at the wok or large skillet—not a set-it dish.
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