Better Than Takeout Beef Lo Mein
Ditch the takeout for this easy, restaurant style Beef Lo Mein!
Who doesn’t love a big bowl of Chinese takeout Lo Mein? I say no one! This recipe puts a delicious, homemade spin on the takeout classic, featuring tender steak, chewy noodles, and a flavorful sauce with the perfect amount of spice. Best of all, it comes together in just 5 steps. I promise once you make it, you’ll never want to settle for the takeout version again!

Better Than Takeout Beef Lo Mein
Ditch the takeout for this easy, restaurant style Beef Lo Mein!
Ingredients:
- 1 lb thinly sliced beef
- 1 egg white
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 tablespoon soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 1 tbsp shaoxing wine
- 3/4 cup chicken stock
- 1-2 crushed red chili peppers
- 1/2 tsp salt
- ½ tsp white pepper
- ¼ tsp MSG
- 2 tablespoons oil, separated
- 3 cloves garlic, minced
- 1 large onion, sliced
- 1 medium carrot (cut into matchsticks)
- 1 cup sliced shiitake mushrooms
- 1 cup thinly sliced Napa cabbage
- 1 package (16 oz) lo mein noodles, cooked & rinsed with cold water
- 1 cup bean sprouts
- 3 stalks scallions, cut into 2-inch pieces
- 2 tbsps sesame oil
Instructions:
- Mix the beef marinade ingredients together.
- Mix the stir-fry sauce ingredients together.
- Grill marinated beef on an oiled wok on medium/high heat until fully cooked. Set aside.
- Drizzle more oil into the wok, and add garlic and onions. Sauté until fragrant. Add in the carrots, mushrooms, and cabbage, and cook for 5 minutes.
- Turn the heat to low. Add the noodles into the wok, and pour the sauce over. Then add the cooked beef, and mix together. Mix in the bean sprouts and scallions, and finish with a drizzle of sesame oil.
"The hope of the righeous brings joy, but the expectation of the wicked will perish."
~Proverbs 10:28
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