Beef Lo Mein
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This classic beef lo mein is a vibrant, high-protein stir-fry that brings the bold flavours of a takeaway into your own kitchen. Succulent strips of flank steak are seared alongside crisp mangetout and sweet red peppers, then tossed with tender noodles in a rich, savoury glaze. Using honey and rice wine vinegar provides a perfect balance of sweetness and acidity, ensuring every strand of noodle is coated in a glossy, umami-rich sauce.
Ideal for a nutritious midweek dinner, this dish is both satisfying and incredibly quick to prepare. By slicing the beef thinly and cooking it over a high heat, you achieve a tender texture that pairs beautifully with the fresh, crunchy vegetables. Serve it straight from the wok for a wholesome, homemade meal that is far superior to any shop-bought alternative.
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Ingredients for Beef Lo Mein
230g lo mein noodles or spaghetti
1/2 teaspoons kosher salt, plus more
120ml oyster sauce
60ml low-sodium soy sauce
60ml rice wine vinegar
45ml honey
675g flank steak, chilled
1/2 teaspoons freshly ground black pepper, plus more
2 tablespoons plus 1 teaspoon toasted sesame oil, divided
2 large garlic cloves, pressed with a garlic press or finely chopped
1 1/2 teaspoons finely grated ginger
3 spring onions, thinly sliced, divided
230g snow peas
1 medium red pepper, cut into 1/4"-thick strips
How to make Beef Lo Mein
Back to contentsCook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 teaspoons salt and 1/2 teaspoons pepper.
Heat 2 tablespoons oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.
Heat remaining 1 teaspoon oil in same skillet over high. Cook garlic, ginger, and half of the spring onions, stirring, for 30 seconds. Add peas and pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more. Add beef and stir to combine.
Divide among plates and top with remaining spring onions.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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