This might be one of the most satisfying dinners you can whip up on a busy night — I’m talking about my Tender Beef Lo Mein with Vegetables Recipe. The beef is perfectly tender, the veggies stay crisp, and the sauce ties everything together with just the right flavor balance.
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Why You'll Love This Recipe
From the moment I made this Tender Beef Lo Mein with Vegetables Recipe, it became a staple in my weeknight routine. It combines hearty beef with fresh veggies and noodles in a way that feels both indulgent and wholesome.
- Perfectly tender beef: Using a simple tenderizing technique transforms steak into melt-in-your-mouth strips every time.
- Balanced sauce: The combo of beef and chicken broth, soy, brown sugar, and spices keeps the dish flavorful without overpowering the ingredients.
- Crisp vegetables: Cooking them just right so they keep a little bite makes this lo mein fresh and colorful.
- Easy weeknight meal: With prep tips and quick cooking steps, you’ll have this ready in about 35 minutes flat.
Ingredients & Why They Work
Each ingredient in this Tender Beef Lo Mein with Vegetables Recipe plays a special role in creating depth of flavor, texture contrast, and an overall harmonious dish. I’ll share why I choose each one, so you know the why behind the what.
- Beef (top sirloin): Tender and flavorful, especially when pounded thin and sliced against the grain, this cut cooks quickly and stays juicy.
- Broth (beef and chicken): A mix adds complexity—the beef broth brings richness, while chicken broth lightens it without dulling flavor.
- Soy sauce: The salty, umami backbone that ties everything together.
- Brown sugar: Balances the saltiness with a touch of sweetness and helps caramelize the sauce.
- Cornstarch: Thickens the sauce beautifully and gives it a silky texture.
- Garlic and ginger: Classic Asian aromatics, giving a punch of freshness and warmth.
- Hot sauce and red pepper flakes: Optional but highly recommended for a hint of heat that wakes up your taste buds.
- Peanut oil: It has a high smoke point—perfect for a quick sear—and adds a subtle nutty flavor.
- White wine: Helps deglaze the pan and adds slight acidity to brighten the dish; you can substitute chicken broth if you prefer.
- Vegetables (broccoli, onion, bell pepper, carrots): These veggies provide a variety of textures and colors that make the dish both nutritious and inviting.
- Lo Mein noodles: They soak up all the sauce beautifully and maintain a wonderful bite when not overcooked.
Make It Your Way
I love tweaking this Tender Beef Lo Mein with Vegetables Recipe to keep it exciting. Whether you want it a bit spicier or packed with more veggies, it’s easy to make tweaks that suit your mood or what’s in your fridge.
- Spicy variation: Try adding a bit more hot sauce or red pepper flakes. I once doubled the heat for a fiery twist my friends couldn’t get enough of!
- Veggie boost: Mushrooms, celery, or snap peas make great additions if you want to elevate the veggie count and add new textures.
- Go gluten-free: Substitute tamari or coconut aminos for soy sauce and use gluten-free noodles—you won’t miss a thing.
- Swap protein: This recipe is amazing with shrimp or chicken too; I’ve made both versions when entertaining, and everyone loved them.
Step-by-Step: How I Make Tender Beef Lo Mein with Vegetables Recipe
Step 1: Prep and Marinate the Beef
After mixing up the sauce ingredients, I always save a quarter cup of it to marinate the beef. Using plastic wrap and a meat mallet, I gently pound the steak—this keeps the beef incredibly tender. Then I slice it against the grain into strips about an inch and a half long. Tossing it in the reserved sauce mixture at this stage lets the flavors soak in as I prep veggies.
Step 2: Sear the Beef
Heat peanut oil in a large skillet over medium-high heat. I add the beef and let it do its thing for 2-3 minutes without moving. This gives it a nice crust. Flipping it around cooks the other sides for another couple of minutes. Once browned but not overcooked, I take it off and set it aside.
Step 3: Deglaze and Cook Veggies
With the heat off, I pour in white wine to deglaze the pan, scraping up those tasty brown bits stuck to the bottom with a silicone spatula—this step amps up the sauce flavor big time. After the wine reduces by half (~4 minutes), I toss in the veggies to soften them just a little, about 3 minutes.
Step 4: Cook Noodles and Make the Sauce Shine
I boil the lo mein noodles for just a minute less than the package says, so they remain firm—setting a timer for this is key. Meanwhile, I bring the thickened sauce to a boil with the veggies to activate the cornstarch. Then, it’s all about adding the noodles slowly and tossing everything to coat evenly.
Step 5: Bring It All Together
The final step is stirring the beef back in with any juices that gathered. Heating it briefly ensures every bite is warm and bursting with flavor. Lastly, I sprinkle chopped green onions on top for a fresh pop before serving.
Top Tip
After making this recipe many times, I discovered some small tweaks that make a big difference in the final texture and flavor. If you follow these, your Tender Beef Lo Mein with Vegetables Recipe will come out restaurant-quality every time.
- Marinate the beef: Even a quick 10-minute soak in the sauce before cooking helps ensure the steak is juicy and flavorful.
- Don’t crowd the pan: Give the beef space to sear properly; overloading makes it steam and get tough.
- Timer on noodles: It’s tempting to eyeball noodle cook time but setting a timer prevents mushy pasta and keeps that perfect chewy bite.
- Save some sauce for the beef: Tossing the cooked beef back in its juices and sauce right at the end ensures it stays flavorful and tender.
How to Serve Tender Beef Lo Mein with Vegetables Recipe
Garnishes
I always finish with a generous sprinkle of sliced green onions for that fresh, slightly pungent crunch. Sometimes I add a handful of crushed peanuts or cashews for texture contrast and a little extra nutty flavor — it’s my favorite finishing touch.
Side Dishes
For sides, steamed dumplings or a light cucumber salad balance the hearty noodles perfectly. A bowl of hot miso soup also pairs wonderfully for a cozy, comforting meal.
Creative Ways to Present
For dinner parties, I’ve served this lo mein in individual mini woks or colorful bowls, garnished with edible flowers and crispy fried shallots for an impressive but easy presentation that wows guests every time.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. I’ve noticed that letting the noodles soak a bit overnight helps them absorb even more flavor, though they still retain a nice texture.
Freezing
This dish freezes nicely. I separate the noodles and beef mixture, then freeze in portions. When ready to eat, thaw overnight in the fridge for best results.
Reheating
I reheat leftovers gently in a skillet with a splash of water or broth to loosen the sauce and keep the noodles from drying out. Using medium heat and stirring often helps preserve the fresh veggie crunch as much as possible.
Frequently Asked Questions:
Absolutely! Strip steak, skirt steak, or flank steak all work wonderfully. Just be sure to slice against the grain and pound the meat for tenderness.
The key is to undercook the noodles slightly by boiling them for about one minute less than al dente. Also, immediately drain and toss them in a little oil to prevent sticking.
Definitely! You can swap the beef with firm tofu or extra mushrooms. Just replace the beef broth with vegetable broth and use a vegan soy sauce to keep it plant-based.
If you don’t want to use wine, an equal amount of chicken broth is a fantastic substitute for deglazing the pan and adding flavor depth. Just be sure to choose low-sodium broth to control salt levels.
Final Thoughts
This Tender Beef Lo Mein with Vegetables Recipe is one of those meals I come back to because it delivers every single time: easy prep, a ton of flavor, and a perfect balance of textures. I’ve had guests ask for seconds, and my family always looks forward to it on the menu. Give it a try — you’re going to love how satisfying and approachable it is, just like a warm kitchen conversation between friends.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese American
Description
This Beef Lo Mein recipe features tender top sirloin steak strips tossed with fresh vegetables and Lo Mein noodles in a savory homemade sauce combining beef and chicken broth, soy sauce, and aromatic spices. The stir-fry technique ensures a quick, flavorful dinner with a perfect balance of protein, veggies, and noodles, garnished with green onions for a fresh finish.
Ingredients
Sauce
- 1 cup beef broth
- 0.75 cup chicken broth
- 0.25 cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 0.25 teaspoon toasted sesame oil
- 0.25 teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Stir Fry
- 1 pound top sirloin steak
- Salt and pepper, to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons peanut oil
- 0.5 cup dry white wine
- 2 cups broccoli, cut into bite-sized pieces
- 1 yellow onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 0.5 cup carrots, julienned
- 8 ounces Lo Mein noodles
- Green onions, to garnish
Instructions
- Prepare the Sauce: Combine all sauce ingredients in a large measuring cup with a spout. Transfer 0.25 cup of this sauce to a small bowl and set the rest aside.
- Tenderize and Slice Beef: Cover the beef with plastic wrap and gently pound it on both sides using a meat tenderizer to improve tenderness. Trim off any large fat areas. Slice the beef against the grain into strips, then cut strips into pieces about 1.5 inches long.
- Marinate Beef: Season the beef with salt, pepper, garlic powder, and onion powder. Toss the beef strips in the reserved 0.25 cup sauce and let marinate while preparing vegetables and boiling water for noodles.
- Sear Beef: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add beef strips and let sear undisturbed for 2-3 minutes, then toss to sear the other sides for about 2 more minutes until cooked. Remove beef and set aside.
- Deglaze Skillet: Turn off heat briefly, add white wine to the skillet, then set heat to medium. Use a silicone spatula to scrape the bottom and sides to loosen browned bits. Let the wine reduce by half over about 4 minutes.
- Cook Noodles: Boil Lo Mein noodles in salted water for 1 minute less than package instructions indicate for al dente. Drain noodles and optionally drizzle a little oil to prevent sticking.
- Sauté Vegetables: While noodles cook, add broccoli, yellow onion, red bell pepper, and carrots to skillet with the wine reduction. Cook for about 3 minutes to soften slightly.
- Add Sauce and Thicken: Pour the reserved sauce into the skillet, bring to a boil to activate the cornstarch, and thicken the sauce. Once thickened, reduce heat to low.
- Toss Noodles with Sauce: Add cooked noodles gradually, tossing to coat evenly in the sauce until desired sauce-to-noodle ratio is reached. The noodles will continue to absorb flavor as it stands.
- Combine Beef and Heat Through: Return the beef strips along with any juices to the skillet. Toss everything to coat the beef in the sauce and heat through for 1-2 minutes.
- Garnish and Serve: Sprinkle sliced green onions over the prepared Beef Lo Mein and serve immediately.
Notes
- Recommended steak cuts include strip steak, skirt steak, flank steak, or sirloin.
- If avoiding wine, substitute the white wine with equal amount of chicken broth for deglazing.
- Lo Mein noodles typically cook in 4 minutes; 8 oz. spaghetti noodles may be used as an alternative.
- Using both chicken and beef broth layers the sauce with richer flavor; substituting all chicken broth is acceptable.
- Optional: Add a tablespoon of peanut butter to the sauce for a peanutty twist.
- Additional vegetables like mushrooms, celery, green beans, and edamame can be included.
- Toppings such as peanuts, cashews, or crunchy chow mein noodles add texture.
- For variety, try substituting beef with chicken or shrimp using similar preparation methods.
- Store leftovers in airtight containers in the refrigerator up to 3 days or freeze up to 3 months.
- Use a timer when cooking noodles to prevent overcooking, ensuring better texture upon reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
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