If you love Chinese takeaway, then you probably love Beef Lo Mein. This saucy noodle dish is usually loaded with a variety of veggies and flavorful meat. This particular recipe is going to be your new favorite fakeaway recipe for when you wan to have a Chinese takeout night in!
You might be wondering if Lo Mein is the same thing in Chow Mein – while they are very similar, there are some significant differences. Once of the main ones being, sauce. Chow mein may have a very light sauce (some times just soy sauce) or no sauce at all. Lo Mein is typically made with a very flavorful sauce. The other big difference is the texture of the noodles. Lo mein noodles are much softer while some people serve chow mein with crunchy or only slightly cooked noodles.
I have included bell pepper, carrot, green onions and sugar snap peas for this particular recipes. You can swap out, add or subtract a variety of veggies for your own spin on the dish. You will just want to take into account the size and cook time of the difference veggies to make sure it all comes together at the same time. For example if you wanted to add in some cabbage or bean sprouts, you may want to hold off putting them in until the last 3 minutes of cooking (after the noodles are added) so that they do not over cook.
Just like the veggies, you could also swap out the protein. You could omit all together for a vegetarian option or to make this more of a side dish. You could use a different protein – like chicken, pork or shrimp. If you using pork or chicken, you can prep it the same way as the beef (cut up and marinated). You will need to increase the cook time for the chicken or pork, to make sure it gets cooked all the way through. If you want to use shrimp, only marinate the shrimp for 30 minutes before ready to cook. Then cook it it the same as the beef, as it should cook at the same rate.
This noodle dish is a pretty filling but you may want to have a side option. You could do some egg rolls or spring rolls. Wontons or gyoza would also be a good option. You could also add in some Simple Egg Fried Rice to round out the meal. This would also insure you got some leftovers for lunches the rest of the week – because who doesn’t love left over Chinese food the next day!
Now Let’s Get Cookin’!
Beef Lo Mein
- 2 lb Beef Tenderloin sliced ½inch thick
- 1 bunch Green Onions cut in 2inch pieces (whites removed)
- 1 Large Red Bell Pepper julienned
- 2 Medium Carrots julienned
- 2 cups Sugar Snap Peas ends trimmed
- 32 oz StirFry or Yakisoba Noodles
- 2 tbsp Cornstarch
For the Sauce
- 1 cup Soy Sauce
- ¼ cup Sesame Seed Oil
- ½ cup Rice Wine Vinegar
- 2 tbsp Oyster Sauce
- 2 tbsp Brown Sugar
- 1 tsp White Pepper.
- Combine ingredients for the sauce.
- Add beef to a gallon zippered bag. Pour in half of the sauce and smoosh around to evenly coat. Secure zipper and place in refrigerator to marinate for at least 30 minutes (up to 24hrs). Cover remaining sauce and place in refrigerator until ready to prepare rest of meal.
- Prepare yakisoba noodles as directed on packaging. (Usually rinsing in a colander with warm water).
- In a large saute pan or wok over high heat, add beef (with all of the marinating liquid). Stir fry for about 4 minutes (until no longer pink).
- Add carrots, bell peppers, green onions, and peas. Stir fry another 4 minutes. Then add prepared noodles along with remaining sauce. Stir fry and toss to evenly coat for 4 minutes more. Remove from heat and serve right away.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!