18 Savory Beef Lo Mein Recipes with a Twist

Busy weeknights call for dishes that are both satisfying and simple to whip up, and our collection of 18 Savory Beef Lo Mein Recipes with a Twist is here to deliver just that. From classic flavors to unexpected ingredients, these recipes promise to turn your dinner routine into an exciting culinary adventure. Ready to give your taste buds a treat? Let's dive into these mouthwatering variations!

Spicy Garlic Beef Lo Mein

Perfect for those nights when you’re craving something with a bit of heat and a lot of flavor, this Spicy Garlic Beef Lo Mein has become a staple in my kitchen. It’s the dish I turn to when I want to impress with minimal fuss, and the aroma of garlic and chili never fails to make my mouth water.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 2 tsp cornstarch
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 8 oz lo mein noodles
• 1 cup bok choy, chopped
• 1/2 cup carrots, julienned
• 2 tbsp vegetable oil
• 1/4 cup green onions, sliced

Instructions

1. In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 15 minutes at room temperature.
2. Bring a large pot of water to a boil over high heat. Add the lo mein noodles and cook according to package instructions, usually about 4 minutes. Drain and rinse under cold water to stop the cooking process.
3. Heat sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
4. Increase the heat to high and add the marinated beef. Cook for 2-3 minutes until the beef is just cooked through. Remove the beef and set aside.
5. In the same wok, add vegetable oil. Stir-fry the bok choy and carrots for 2 minutes until slightly softened.
6. Return the cooked beef to the wok. Add the drained noodles and toss everything together for 1-2 minutes until well combined and heated through.
7. Garnish with sliced green onions before serving.

Lusciously tender beef and perfectly chewy noodles make this dish a textural dream, while the spicy garlic sauce packs a punch that’s balanced by the sweetness of the hoisin. Try serving it with a side of pickled vegetables for an extra crunch and tang.

Honey Soy Beef Lo Mein

Back when I first stumbled upon this Honey Soy Beef Lo Mein recipe, it was a game-changer for my weeknight dinner routine. There’s something about the combination of sweet honey, rich soy, and tender beef that makes this dish a comforting yet exciting meal to whip up.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp honey
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 8 oz lo mein noodles
• 1 tbsp clarified butter
• 1 cup bell peppers, thinly sliced
• 1/2 cup scallions, sliced on a bias
• 1 tbsp vegetable oil

Instructions

1. In a medium bowl, whisk together honey, soy sauce, oyster sauce, sesame oil, minced garlic, and grated ginger to create the marinade.
2. Add the thinly sliced flank steak to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes at room temperature.
3. Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, usually about 4 minutes. Drain and set aside.
4. Heat clarified butter in a large skillet over medium-high heat. Add the marinated beef, reserving the marinade. Cook for 2-3 minutes until just browned but not fully cooked. Remove beef and set aside.
5. In the same skillet, add vegetable oil and sauté bell peppers for 2 minutes until slightly softened.
6. Return the beef to the skillet along with the reserved marinade. Cook for an additional 2 minutes, ensuring the beef is fully cooked and the sauce has thickened slightly.
7. Add the cooked lo mein noodles and scallions to the skillet. Toss everything together until well combined and heated through, about 1 minute.

Out of the skillet, this Honey Soy Beef Lo Mein boasts a perfect balance of textures—tender beef, crisp-tender peppers, and chewy noodles all coated in a glossy, flavorful sauce. Serve it straight from the skillet for a rustic family-style meal, or plate it up with a sprinkle of sesame seeds for an extra touch of elegance.

Teriyaki Beef Lo Mein

Kicking off our culinary adventure today, I stumbled upon a dish that perfectly marries the umami richness of teriyaki with the comforting chew of lo mein noodles. It’s a recipe born out of a late-night craving and a well-stocked pantry, proving that sometimes, the best meals come from the simplest inspirations.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup broccoli florets, blanched
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup soy sauce, reduced-sodium
• 2 tbsp brown sugar
• 1 tbsp mirin
• 1 tsp cornstarch, dissolved in 2 tbsp water
• 8 oz lo mein noodles, cooked al dente
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. In a medium bowl, combine the sliced flank steak with 1 tbsp soy sauce and let marinate for 10 minutes at room temperature.
2. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the marinated beef in a single layer, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
4. In the same wok, add garlic and ginger, sautéing for 30 seconds until fragrant.
5. Stir in broccoli and carrots, cooking for 2 minutes until vegetables are crisp-tender.
6. Whisk together remaining soy sauce, brown sugar, mirin, and cornstarch slurry in a small bowl. Pour into the wok, bringing to a simmer for 1 minute until the sauce thickens.
7. Return the beef to the wok, tossing to coat evenly with the sauce.
8. Add cooked lo mein noodles and sesame oil, tossing gently to combine and heat through for 2 minutes.
9. Garnish with green onions and sesame seeds before serving.

Marvel at the symphony of textures in this dish—the tender beef, the crisp vegetables, and the springy noodles all coated in a glossy, savory-sweet teriyaki glaze. Serve it straight from the wok for a dramatic tableside presentation, or pack it into bento boxes for a satisfying lunch on the go.

Szechuan Beef Lo Mein

Unbelievably, the first time I tried Szechuan Beef Lo Mein, it was at a tiny, hole-in-the-wall restaurant during a late-night food adventure in New York. The spicy, savory flavors hooked me instantly, and I’ve been perfecting my own version at home ever since. It’s become my go-to dish for impressing dinner guests or treating myself after a long week.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp Szechuan peppercorns, freshly ground
• 1 tbsp garlic, minced
• 1 tbsp ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 8 oz lo mein noodles
• 1 cup bok choy, chopped
• 1/2 cup red bell pepper, julienned
• 2 green onions, sliced diagonally

Instructions

1. In a bowl, combine the sliced flank steak with ground Szechuan peppercorns, minced garlic, grated ginger, soy sauce, hoisin sauce, and sugar. Let marinate for 15 minutes at room temperature.
2. Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, usually about 4 minutes. Drain and set aside.
3. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until just cooked through. Remove and set aside.
4. In the same wok, add the remaining 1 tbsp of vegetable oil. Stir-fry the bok choy and red bell pepper for 2 minutes until slightly softened.
5. Return the cooked beef to the wok along with the cooked noodles. Toss everything together for 1-2 minutes until well combined and heated through.
6. Garnish with sliced green onions before serving.

Best enjoyed immediately, this Szechuan Beef Lo Mein boasts a perfect balance of spicy, savory, and slightly sweet flavors, with the noodles offering a delightful chewiness. For an extra kick, serve with a side of chili oil or extra Szechuan peppercorns.

Black Pepper Beef Lo Mein

Bold flavors and quick cooking times make this Black Pepper Beef Lo Mein a weeknight favorite in my kitchen. I remember the first time I tried it at a bustling Chinatown eatery; the peppery kick and tender beef had me hooked, and I’ve been perfecting my version ever since.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 8 oz lo mein noodles, cooked al dente
• 1 cup bell peppers, julienned
• 1 cup onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch
• 1/4 cup beef broth

Instructions

1. In a bowl, marinate the flank steak with soy sauce, oyster sauce, and black pepper for 15 minutes at room temperature.
2. Heat 1 tbsp vegetable oil in a wok over high heat until shimmering, about 1 minute.
3. Add the marinated beef in a single layer, searing for 1 minute per side without stirring to ensure a good crust.
4. Remove the beef from the wok and set aside, keeping the juices in the pan.
5. Add the remaining 1 tbsp vegetable oil to the wok, followed by bell peppers and onion, stir-frying for 2 minutes until slightly softened.
6. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
7. Dissolve cornstarch in beef broth, then pour into the wok, stirring constantly until the sauce thickens, about 1 minute.
8. Return the beef to the wok, adding the cooked lo mein noodles, tossing everything together for 2 minutes until evenly coated and heated through.

Kick up the comfort with this dish by serving it straight from the wok, the noodles slick with sauce and beef still pink in the middle. The crunch of the vegetables against the tender noodles and beef makes every bite a delight.

Ginger Sesame Beef Lo Mein

Kicking off the weekend with a dish that’s become a staple in my kitchen—Ginger Sesame Beef Lo Mein. There’s something about the combination of tender beef, chewy noodles, and that bold ginger sesame sauce that just hits the spot every time. I remember the first time I tried making it at home, skeptical it could rival my favorite takeout spot, but here we are, years later, and it’s a recipe I turn to time and again.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sriracha
• 8 oz lo mein noodles
• 1 cup bok choy, chopped
• 1/2 cup carrots, julienned
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add the lo mein noodles and cook according to package instructions, about 4 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. Heat 1 tbsp toasted sesame oil in a large skillet over medium-high heat. Add the flank steak and cook for 2-3 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp toasted sesame oil. Sauté the garlic and ginger for 30 seconds, until fragrant.
4. Add the bok choy and carrots to the skillet. Cook for 2 minutes, stirring occasionally, until the vegetables begin to soften.
5. Return the cooked beef to the skillet. Add the soy sauce, hoisin sauce, and sriracha. Stir to combine and cook for 1 minute, ensuring everything is well coated.
6. Add the cooked noodles to the skillet. Toss everything together and cook for an additional 2 minutes, until the noodles are heated through.
7. Garnish with green onions and sesame seeds before serving.

You’ll love the contrast of textures in this dish—the tenderness of the beef, the crunch of the vegetables, and the slight chew of the noodles. For an extra kick, drizzle with a bit more sriracha before digging in.

Spicy Thai Beef Lo Mein

Yesterday, I found myself craving something that perfectly balances heat, umami, and a touch of sweetness, leading me to whip up this Spicy Thai Beef Lo Mein. It’s a dish that reminds me of my first trip to Bangkok, where the vibrant street food scene introduced me to the magic of Thai flavors combined with Chinese noodle techniques.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red chili, thinly sliced
• 1 cup bell peppers, julienned
• 1 cup carrots, julienned
• 8 oz lo mein noodles, cooked al dente
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. In a bowl, marinate the flank steak with fish sauce, soy sauce, and brown sugar for 15 minutes at room temperature.
2. Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef and sear for 2 minutes per side until browned. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp vegetable oil. Sauté garlic and red chili for 30 seconds until fragrant.
4. Add bell peppers and carrots, stir-frying for 3 minutes until slightly softened but still crisp.
5. Return the beef to the wok, adding the cooked lo mein noodles. Toss everything together for 2 minutes to combine.
6. Drizzle lime juice over the noodles and garnish with chopped cilantro before serving.

This dish delivers a delightful contrast between the tender beef and the crisp vegetables, all coated in a sauce that’s boldly flavored with a kick of heat. Try serving it with a side of pickled vegetables to cut through the richness.

Beef Lo Mein with Mushrooms

This summer, I found myself craving something hearty yet quick to whip up after a long day at the farmers’ market. That’s when I stumbled upon this Beef Lo Mein with Mushrooms recipe, a dish that perfectly balances savory flavors with a satisfying chew. It’s become my go-to for those evenings when I want something delicious without spending hours in the kitchen.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp cornstarch
• 2 tbsp clarified butter
• 8 oz shiitake mushrooms, stems removed and caps thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 8 oz lo mein noodles, cooked al dente
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. In a medium bowl, combine the flank steak with 1 tbsp soy sauce and cornstarch. Let marinate for 15 minutes at room temperature.
2. Heat clarified butter in a large wok or skillet over high heat until shimmering. Add the marinated beef and sear for 2 minutes per side, or until browned. Remove and set aside.
3. In the same wok, add the shiitake mushrooms and sauté for 3 minutes, or until they begin to soften.
4. Add the garlic and ginger to the mushrooms, stirring constantly for 30 seconds to release their aromas.
5. Return the beef to the wok, along with the cooked lo mein noodles, remaining 1 tbsp soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for an additional 2 minutes, ensuring the noodles are evenly coated with the sauce.
6. Garnish with sliced green onions before serving.

Now, the beauty of this dish lies in its texture—the noodles are perfectly springy, and the beef is tender with just the right amount of chew. For an extra crunch, I sometimes top it with a handful of bean sprouts or a sprinkle of sesame seeds. It’s a versatile dish that’s as pleasing to the palate as it is to the eye.

Sweet Chili Beef Lo Mein

Zesty flavors and a quick cooking time make this Sweet Chili Beef Lo Mein a weeknight favorite in my household. I remember the first time I whipped this up, thinking it would be just another stir-fry, but the sweet and spicy sauce paired with tender beef and chewy noodles won over even the pickiest eater at the table.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 8 oz lo mein noodles
• 1 cup bell peppers, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp vegetable oil
• 1/4 cup green onions, sliced

Instructions

1. In a medium bowl, combine the sliced flank steak with soy sauce and cornstarch. Let marinate for 15 minutes to tenderize the meat.
2. While the beef marinates, bring a large pot of water to a boil. Cook the lo mein noodles according to package instructions, then drain and set aside.
3. In a small bowl, whisk together sweet chili sauce, oyster sauce, and sesame oil. Set the sauce aside.
4. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and cook for 2-3 minutes until just browned. Remove the beef and set aside.
5. In the same wok, add the remaining 1 tbsp of vegetable oil. Sauté garlic and ginger for 30 seconds until fragrant.
6. Add bell peppers and snap peas to the wok. Stir-fry for 2 minutes until vegetables are crisp-tender.
7. Return the cooked beef to the wok along with the cooked noodles and prepared sauce. Toss everything together for 1-2 minutes until well combined and heated through.
8. Garnish with sliced green onions before serving.

Lusciously coated in a glossy, sweet-spicy sauce, this lo mein boasts a perfect balance of textures—tender beef, crisp vegetables, and springy noodles. Try serving it with a sprinkle of crushed peanuts for an extra crunch that contrasts beautifully with the dish’s silky sauce.

Beef Lo Mein with Snow Peas

How many times have I found myself staring into the fridge, craving something savory, quick, and satisfying? Too many to count. That’s when this Beef Lo Mein with Snow Peas comes to the rescue, a dish that’s as fun to make as it is to eat, especially when you’re in a pinch for time but refuse to compromise on flavor.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp granulated sugar
• 8 oz lo mein noodles
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 cup snow peas, trimmed
• 1/2 cup carrots, julienned
• 2 green onions, sliced diagonally

Instructions

1. In a medium bowl, combine the flank steak with 1 tbsp soy sauce, oyster sauce, sesame oil, and sugar. Let marinate for 15 minutes at room temperature.
2. Meanwhile, cook the lo mein noodles according to package instructions until al dente, then drain and set aside.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until just browned. Remove and set aside.
4. In the same wok, heat the remaining 1 tbsp vegetable oil. Add garlic, snow peas, and carrots, stir-frying for 2 minutes until vegetables are crisp-tender.
5. Return the beef to the wok along with the cooked noodles and remaining 1 tbsp soy sauce. Toss everything together for 1-2 minutes until well combined and heated through.
6. Garnish with sliced green onions before serving.

My favorite thing about this dish is the perfect balance of textures—the tender beef, crisp snow peas, and chewy noodles all coated in that rich, savory sauce. Serve it straight from the wok for that authentic, just-made taste, or pack it up for a next-day lunch that tastes just as good.

Five-Spice Beef Lo Mein

Just last week, I found myself craving something that perfectly balances the warmth of spices with the comfort of noodles, leading me to whip up this Five-Spice Beef Lo Mein. It’s a dish that reminds me of the bustling streets of Chinatown, where the aroma of spices fills the air, and every bite tells a story.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp five-spice powder
• 2 tbsp clarified butter
• 8 oz lo mein noodles
• 1 cup shiitake mushrooms, thinly sliced
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 green onions, sliced diagonally
• 1 tsp sesame oil

Instructions

1. In a bowl, marinate the flank steak with soy sauce, oyster sauce, and five-spice powder for 15 minutes at room temperature.
2. Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions until al dente, about 3 minutes. Drain and set aside.
3. Heat clarified butter in a large wok or skillet over high heat until shimmering. Add the marinated beef and sear for 2 minutes per side until browned. Remove and set aside.
4. In the same wok, add shiitake mushrooms and carrots, stir-frying for 3 minutes until slightly softened.
5. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
6. Return the beef to the wok along with the cooked noodles, tossing everything together for 2 minutes to combine.
7. Drizzle with sesame oil and garnish with green onions before serving.

Great for a quick weeknight dinner, this Five-Spice Beef Lo Mein delivers a symphony of flavors with its tender beef and perfectly chewy noodles. The five-spice powder adds a depth that’s unmistakably aromatic, making it a dish that’s as memorable as it is delicious. Serve it with a side of pickled vegetables for an extra crunch.

Beef Lo Mein with Bok Choy

Nothing beats the comfort of a hearty noodle dish after a long day, and this Beef Lo Mein with Bok Choy is my go-to for a quick yet satisfying meal. The combination of tender beef, crisp vegetables, and slurp-worthy noodles tossed in a savory sauce is simply irresistible.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 8 oz lo mein noodles
• 2 tbsp clarified butter
• 2 cloves garlic, minced
• 1 cup bok choy, chopped
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup green onions, sliced

Instructions

1. In a bowl, marinate the flank steak with soy sauce, oyster sauce, sesame oil, and cornstarch. Let it sit for 15 minutes to absorb the flavors.
2. Cook the lo mein noodles according to package instructions until al dente, then drain and set aside.
3. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering.
4. Add the marinated beef and stir-fry for 2-3 minutes until just cooked through. Remove and set aside.
5. In the same wok, add garlic, bok choy, carrots, and red bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Return the beef to the wok along with the cooked noodles. Toss everything together for 1-2 minutes until well combined and heated through.
7. Garnish with green onions before serving.

When you take that first bite, the tender beef and crisp vegetables contrast beautifully with the chewy noodles, all coated in a rich, umami-packed sauce. For an extra kick, drizzle with chili oil or serve with a side of pickled vegetables to cut through the richness.

Garlic Butter Beef Lo Mein

Believe it or not, the first time I tried making Garlic Butter Beef Lo Mein, it was a complete disaster. The noodles were overcooked, and the beef was as tough as leather. But after a few tries (and a lot of garlic butter), I finally nailed it. Now, it’s a staple in my weeknight dinner rotation.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 12 oz fresh lo mein noodles
• 3 tbsp unsalted butter, clarified
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup green onions, sliced diagonally
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, thinly sliced
• 1/4 tsp white pepper
• 1 tbsp vegetable oil

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the lo mein noodles and cook for 3 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Heat a large wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan. Add the flank steak and cook for 2 minutes, stirring occasionally, until just browned. Remove the steak from the pan and set aside.
3. In the same pan, melt the clarified butter over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
4. Add the carrots and red bell pepper to the pan. Stir-fry for 2 minutes, until the vegetables are slightly tender but still crisp.
5. Return the cooked steak to the pan. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together and cook for another 2 minutes, ensuring the noodles are evenly coated with the sauce.
6. Remove from heat and garnish with sliced green onions.

Every bite of this Garlic Butter Beef Lo Mein is a perfect balance of savory, buttery, and slightly spicy flavors. The noodles are silky and tender, while the beef is juicy and flavorful. Serve it with a sprinkle of crushed red pepper flakes for an extra kick.

Beef Lo Mein with Bell Peppers

Over the years, I’ve found that Beef Lo Mein with Bell Peppers is the perfect dish to whip up when I’m craving something savory yet slightly sweet, with a satisfying chew from the noodles. It’s a recipe that reminds me of my early days in the kitchen, experimenting with flavors and textures to create something truly comforting.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 8 oz lo mein noodles, cooked al dente
• 1 tbsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. In a medium bowl, marinate the flank steak with 1 tbsp soy sauce, oyster sauce, and granulated sugar for 15 minutes at room temperature.
2. Heat clarified butter in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the marinated flank steak, spreading it in a single layer. Sear for 2 minutes without stirring to achieve a caramelized crust.
4. Flip the steak slices and cook for an additional 1 minute. Transfer to a plate and set aside.
5. In the same wok, add minced garlic and sauté for 30 seconds until fragrant.
6. Add julienned red and green bell peppers, stir-frying for 2 minutes until slightly softened but still crisp.
7. Return the cooked flank steak to the wok, along with the cooked lo mein noodles and remaining 1 tbsp soy sauce. Toss everything together for 1 minute to combine.
8. Drizzle with sesame oil and garnish with sliced green onions before serving.

Zesty and vibrant, this Beef Lo Mein with Bell Peppers delivers a delightful contrast of textures—from the tender beef to the crisp vegetables and chewy noodles. Serve it straight from the wok for a dramatic presentation, or pair it with a light cucumber salad to round out the meal.

Beef Lo Mein with Carrots and Celery

Finally, after a long day, there’s nothing quite like diving into a bowl of Beef Lo Mein with Carrots and Celery. It’s my go-to comfort dish that never fails to bring a smile to my face, especially when I’ve had a chance to toss in those crisp veggies straight from the farmer’s market.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 cups lo mein noodles, cooked al dente
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 cup carrots, julienned
• 1 cup celery, thinly sliced on a bias
• 2 tbsp soy sauce, low sodium
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup green onions, sliced
• 1/2 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering.
2. Add thinly sliced flank steak, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same wok, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
4. Toss in julienned carrots and sliced celery, stir-frying for 3 minutes until vegetables are tender-crisp.
5. Return the seared steak to the wok, followed by cooked lo mein noodles, tossing to combine.
6. Pour in soy sauce and oyster sauce, stirring continuously for 2 minutes to evenly coat the noodles and meat.
7. Drizzle with sesame oil and sprinkle red pepper flakes, giving one final toss to integrate all flavors.
8. Garnish with sliced green onions before serving.

You’ll love the symphony of textures in this dish—the tender beef, the crisp veggies, and the chewy noodles all come together beautifully. Try serving it with a side of pickled radishes for an extra crunch and a tangy contrast.

Beef Lo Mein with Green Beans

Finally, after countless experiments with various noodles and proteins, I’ve landed on a Beef Lo Mein with Green Beans recipe that’s not only a crowd-pleaser but also a weeknight lifesaver. The secret? A perfectly balanced sauce and just the right amount of crunch from the green beans.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1/2 tsp cornstarch
• 8 oz fresh lo mein noodles
• 2 tbsp clarified butter
• 1 cup green beans, trimmed and halved
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1 tbsp sesame oil

Instructions

1. In a bowl, combine the flank steak with 1 tbsp soy sauce, oyster sauce, sugar, and cornstarch. Let marinate for 15 minutes at room temperature.
2. Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions, usually about 3-4 minutes. Drain and set aside.
3. Heat clarified butter in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add the marinated beef in a single layer, searing for 1 minute per side without stirring to ensure a good crust. Remove beef and set aside.
5. In the same wok, add green beans and stir-fry for 2 minutes until bright green but still crisp.
6. Add minced garlic and stir-fry for 30 seconds until fragrant.
7. Return the beef to the wok, add the remaining 1 tbsp soy sauce and chicken stock, stirring to combine. Cook for 1 minute until the sauce slightly thickens.
8. Add the cooked noodles and sesame oil, tossing everything together until well coated and heated through, about 2 minutes.

Great for those who love a dish with contrasting textures, this Beef Lo Mein offers tender beef, al dente noodles, and crisp green beans in every bite. Serve it straight from the wok for a dramatic, steaming presentation that’s sure to impress.

Beef Lo Mein with Cabbage

Goodness, have I got a treat for you today! There’s something about the sizzle of beef hitting a hot wok that just feels like home to me, especially when it’s for this Beef Lo Mein with Cabbage. It’s a dish that’s seen me through many a busy weeknight, and I’m thrilled to share my go-to version with you.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 8 oz lo mein noodles
• 2 tbsp sesame oil, divided
• 3 cloves garlic, minced
• 1 cup green cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 2 green onions, sliced
• 1/2 tsp red pepper flakes

Instructions

1. In a medium bowl, combine the sliced flank steak with 1 tbsp soy sauce, oyster sauce, and cornstarch. Let marinate for 15 minutes at room temperature.
2. Bring a large pot of water to a boil over high heat. Add the lo mein noodles and cook according to package instructions, usually about 4 minutes. Drain and rinse under cold water, then toss with 1 tbsp sesame oil to prevent sticking.
3. Heat a large wok or skillet over high heat until smoking. Add 1 tbsp sesame oil, then the marinated beef. Cook for 2 minutes, stirring occasionally, until just browned. Remove beef and set aside.
4. In the same wok, add the minced garlic, cabbage, and carrots. Stir-fry for 3 minutes until vegetables are slightly softened but still crisp.
5. Return the beef to the wok, along with the cooked noodles, remaining 1 tbsp soy sauce, and red pepper flakes. Toss everything together and cook for an additional 2 minutes until heated through.
6. Garnish with sliced green onions before serving.

Unbelievably satisfying, this Beef Lo Mein strikes the perfect balance between tender beef, crisp vegetables, and chewy noodles. For an extra kick, serve it with a side of chili oil or sprinkle with toasted sesame seeds for added texture.

Summary

Ready to transform your dinner routine? Our roundup of 18 Savory Beef Lo Mein Recipes with a Twist offers endless inspiration for home cooks. From quick weeknight meals to gourmet twists, there’s something for everyone. Don’t forget to try your favorites, leave a comment sharing which recipe you loved, and pin this article to your Pinterest board for easy access to these delicious ideas. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.