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Saucy Beef Lo Mein Recipe (with Video)

Not vegetarian, Meat, Dairy-free

Discover our Saucy Beef Lo Mein Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 20min


- 1 lb thick egg noodles
- Neutral oil, for cooking
beef marinade
- 5 oz flank steak
- 1 tsp Light soy sauce
- 1 tsp Shaoxing wine, also called Chinese cooking wine
- 0.125 tsp Salt
- 0.0625 tsp White pepper
- 0.0625 tsp Baking soda
- 0.5 tsp Cornstarch
- 2 tsp Water
- 0.5 tsp Neutral oil
Veggies and aromatics
- 4 clove Garlic, chopped
- 2 stalks
- 2 oz Carrots, thinly sliced
- 2 oz bell pepper
- 0.25 Onion, thinly sliced
- 3 oz napa cabbage
Sauce for noodles
- 2 Tbs Oyster sauce
- 1 Tbs Light soy sauce
- 1 tsp Dark soy sauce
- 1 Tbs Shaoxing wine, also called Chinese cooking wine
- 1 tsp Sugar
- 0.5 tsp Salt
- 0.125 tsp White pepper
- 0.5 cup low-sodium chicken broth, or water + chicken bouillon
- 2 tsp Cornstarch
- 1 tsp Sesame oil
- 1 cup mung bean sprouts
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1. 1. Slice the flank steak against the grain and at a slight bias to yield pieces with large surface area. Mix all the beef marinade ingredients together, leaving the oil for last to seal in the flavor. Set aside and let marinade while you prepare the other ingredients.
2. 2. Prepare the aromatics and veggies. Chop the garlic, then thinly slice the rest of the aromatics and veggies so they’re all around the same size.
3. 3. Mix all the sauce ingredients for the noodles together well.
4. 4. Cook the noodles a minute less than the package directions. For the brand I show, I only needed to cook for ~2 mins in boiling water. Remove, rinse in cold water to stop cooking, then drain. Drizzle with neutral oil to prevent sticking.
5. 5. In a hot pan, add neutral oil and the marinated meat. Cook on both sides until there is no more pink left, and there’s slight char on the steak. Remove and set aside.
6. 6. Add more oil to the pan if necessary. Add the aromatics: garlic, onions, and whites of the scallions. Stir-fry for 1-2 minutes or until fragrant, and then add the rest of the veggies.
7. 7. Once the veggies have wilted a bit, add a light sprinkle of salt, and cook until they’ve softened but maintain a slight crunch.
8. 8. Add the drained noodles and mix with the veggies.
9. 9. Give the sauce for the noodles a mix to remove any settled cornstarch, then add it around the perimeter of the pan. Mix thoroughly to incorporate.
10. 10. For saucier noodles, turn off the heat at this point. Add the meat, bean sprouts, scallion greens, and a drizzle of sesame oil. Mix and enjoy!

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