Site Overlay


I LOVE thick Chinese egg noodles so of course, I’d LOVE lo mein. You can switch out the beef with any kind of protein you’d like and I’m sure this recipe will still turn out yummy!


Beef Lo Mein

Source: Lo Huynh (4 servings)

1 lb. fresh Chinese egg noodles, blanched and drained
3 tablespoons canola oil
¼ cup scallions, cut into 2″ segments

1 lb. beef, cut into thin strips across the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon brown sugar
2 cloves garlic, minced
1 tablespoon ginger, minced

4 ounces baby bella cremini mushrooms, sliced
2 ounces snow peas, ends trimmed
1 each carrot, sliced on the diagonal
1 cup cabbage, cut into 2″ pieces
½ each yellow onion, julienned

2 tablespoons soy sauce
1 tablespoon brown sugar
¼ cup chicken broth
1 tablespoon white vinegar
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon fresh ground black pepper

1. Marinate beef with the soy sauce, cornstarch, brown sugar, garlic, and ginger for 30 minutes.
2. Mix the sauce ingredients and set aside.
3. In a wok, over high heat, add the oil.
4. Once the oil is hot, add the marinated beef.
5. Once the meat is nicely seared, add the vegetables and saute for a couple minutes or until the vegetables is cooked but still have a nice bite to them.
6. Add the sauce ingredients and cook until it thickens and coats the vegetables.
7. Add the egg noodles and toss with the vegetables and beef until the noodles are heated through.
8. Add the scallions and quickly toss with the noodles. Serve hot.