I’ve been exploring Asian cooking lately, and my husband and I have been loving it. Local Chinese takeout can be hit-or-miss, and it’s surprising how easy it is to recreate classic dishes at home that taste far better than many restaurant versions—and cost much less.

These meals are often comfort foods in their home countries: straightforward, familiar dishes families rotate through. Making them at home usually requires simple ingredients, a little prep, and attention to timing. The results can be remarkably satisfying.

One of our favorites is Beef Lo Mein, and I finally settled on a simple, flavorful version that we now make regularly. I tend to lay out every ingredient I might want, then trim and adjust as I build the dish—it’s a flexible approach that lets you customize to taste.

 

 

The key to good Asian-style cooking is fresh ingredients and mise en place: chop and prep everything before you start. Once cooking begins, things move quickly.

 

 

Onions, thinly sliced steak, and mushrooms get cooked first. The sauce and bean sprouts wait until later so they’re fresh and crisp when combined.

 

 

I like to remove the meat and vegetables from the pan and drain any excess liquid before making the sauce. This helps the sauce thicken properly and prevents it from becoming diluted.

 

 

Cook the sauce until it reduces and thickens slightly so the flavors blend and the garlic and ginger mellow. It should be glossy and coat the back of a spoon.

 

 

Return the drained meat mixture to the pan, add the bean sprouts, and toss to combine. Then set it aside while you cook the noodles; they only take a few minutes.

 

 

Cook the lo mein noodles according to package instructions (mine take about 4 minutes). Drain and rinse with cold water, then toss with a bit of sesame oil to prevent sticking.

 

 

I prefer to reserve thinly sliced green onion as a garnish so each reheated portion gets fresh brightness, but you can stir them into the dish if you prefer.

 

 

Vegetables like pea pods or broccoli are optional—this time I was out of them, so we enjoyed a hearty, meaty version and everyone was happy. I served this with homemade pork egg rolls for a complete meal.

Making Beef Lo Mein at home is easy and rewarding. If you don’t have a reliable takeout spot nearby or want to learn to make these dishes yourself, save this recipe. You’ll likely be surprised by how simple and satisfying they are.

Take care all! Spring is almost here. Until next time, ~Kelly

 

My Pork Egg Roll recipe here!

Yield: 4-6 servings

Beef Lo Mein with Mushrooms & Bean Sprouts

Ingredients

• 1 lb. flank, sirloin or beef tenderloin steak, thinly sliced against the grain
• 1 Tbsp canola oil
• 1 Tbsp soy sauce
• 2 tsp regular sesame oil

Pan Ingredients:

• 2 tsp sesame oil
• 2 Tbsp canola oil
• 1 large onion, halved and sliced into 1/2″ wedges (separate)
• Marinated steak (from above)
• 1/2 tsp coarse ground black pepper
• 8 oz fresh sliced mushrooms

For Sauce Ingredients:

• 1 tsp fresh ginger, minced
• 1 Tbsp grated or finely minced garlic
• 1/2 cup soy sauce
• 2 Tbsp dark brown sugar
• 2 tsp hoisin sauce
• 1 tsp sriracha (more to taste)
• 1 tsp concentrated beef base (optional) for extra flavor
• 1/4 tsp dried red pepper flakes
• 1/4 cup water
• 1/2 Tbsp cornstarch

Add Last:

• Half of a 14 oz. can bean sprouts, drained (save the other half for egg rolls)
• 2–4 green onions, green part sliced into 1/2–1″ pieces (or snip thinly for garnish)
• 1 (8 oz) bag lo mein noodles, cooked and drained
• 2 tsp kosher salt to salt the noodle water
• 1 tsp sesame oil

Optional Add-Ins:

• Pea pods
• Sautéed, steamed, or roasted broccoli
• Sliced water chestnuts
• Sautéed julienned carrots
• Baby corn, drained and rinsed
• Dried red chili peppers for extra heat (cook with the sauce)
• Serve with extra soy sauce at the table

Instructions

Place thinly sliced beef into a ziploc bag. Add canola oil, soy sauce, and sesame oil. Seal and marinate at least 1 hour while you prep the rest of the ingredients.

In a small bowl, whisk together the sauce ingredients and set near the stove.

In a large frying pan or wok, heat the pan oils over medium-high heat.

Add the onions and sauté 2–3 minutes. Add the steak, separate pieces, season with pepper, and cook until no longer pink on the outside, about 3–4 minutes.

Add mushrooms and cook 2–3 minutes more. Remove the meat mixture with a slotted spoon into a bowl, draining the liquid. Pour out the pan liquid and wipe the pan clean.

Add the prepared sauce to the pan and heat over medium until simmering and slightly thickened, about 3–4 minutes, stirring constantly so the garlic and ginger cook through.

Return the meat mixture to the pan, add bean sprouts, and toss to coat. Cover and set aside.

Bring a pot of salted water to a boil and cook noodles according to package directions (about 4 minutes for my lo mein). Drain, rinse with cold water, and toss with 1 tsp sesame oil.

Add the noodles to the pan with the beef mixture and heat over medium-high, tossing until everything is well combined and sizzling for about 1 minute.

Transfer to a serving bowl and top with snipped green onions. Serve additional soy sauce at the table if desired.

Notes

This recipe uses regular soy sauce; if you use low-sodium soy sauce, you may need to adjust seasoning. Wonderful served with pork egg rolls.