30-Minute Beef Lo Mein
Tender velveted steak, glossy egg noodles and crisp rainbow vegetables tossed in a sticky soy-oyster glaze — real takeout flavor from your own wok in 30 minutes. The cornstarch marinade is the restaurant secret that keeps every slice of beef silky.
Prep
20 min
Cook
10 min
Total
30 min
Serves
6
Ingredients
- For the Beef
- 500 g (1 lb) flank steak or sirloin, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- For the Lo Mein
- 400 g fresh egg noodles (or cooked lo mein noodles)
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 cups shredded cabbage
- 3 spring onions, sliced
- Sauce
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 tbsp water
Method
- 1
Toss the sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes.
- 2
Cook the noodles according to the package instructions, then drain.
- 3
Heat oil in a wok and sear the beef for 2–3 minutes. Remove and set aside.
- 4
Stir-fry the garlic, onion, bell pepper, carrot, and cabbage for 3–4 minutes until crisp-tender.
- 5
Return the beef to the wok, add the noodles and prepared sauce.
- 6
oss everything together until the noodles are evenly coated and heated through.
- 7
Garnish with sliced spring onions and serve immediately.
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