Restaurant Worthy Beef Lo Mein
Who doesn’t love Beef Lo Mein? Now, you can have takeout without going out, thanks to this fresh and flavor filled lo mein recipe! Bite into juicy ribeye and crisp veggies that revel in a delectable umami sauce. And it only takes a few minutes to make.
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
Need a new favorite Lo Mein? My Restaurant Worthy Beef Lo Mein bursts with umami thanks to juicy, marinated ribeye and a sweet-savory miso-anchovy sauce. There’s fresh, crisp veggies, plus chewy lo mein noodles that bring everything together. The taste is deep, complex, and so addictive.
This Lo Mein gets a major upgrade. Miso delivers a rich, fermented depth, while anchovy paste brings bold, salty umami. Honey, smoky dark soy, and a bit of heat round out the flavor profile. Everything ends up balanced, satisfying, and seriously crave-worthy.
Ready for great news? You don’t need fancy skills to pull this off. We stick to straightforward steps, a quick marinade, and a sizzling wok. The result is a restaurant-worthy noodle dish that easily beats any takeout around.
Craving something bold, savory, and ridiculously tasty? Grab your wok, and let’s make Lo Mein.
Quick History of Lo Mein
Lo mein has been around for centuries, originating in China during the Han Dynasty and evolving as Chinese immigrants brought their culinary traditions to the U.S. While the authentic version features fresh egg noodles lightly coated in a simple sauce, the American take is often richer, smothered in bold, interesting sauces. No matter where it’s served, lo mein remains a super-versatile dish that adapts to different ingredients, techniques, and tastes while staying true to its roots as a delicious and satisfying meal. So if you are interested in more history this is an awesome article about Lo Mein: 10 Facts About The Popular Chinese Takeout Dish
The Recipe is next!
But remember, you can scroll past the recipe to learn a bunch more about my Restaurant Worthy Beef Lo Mein. The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂
Restaurant Worthy Beef Lo Mein
Ingredients
For the Beef and Marinade
- 10 oz ribeye steak, thinly sliced against the grain
- 1/4 tsp baking soda , to tenderize the beef
- 1 tbsp Shaoxing wine , or dry sherry
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
- 1 tsp grated fresh garlic
For the Sauce
- 2 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp chili oil , optional, for heat
- 1 tsp honey, or maple syrup
- 1 tsp white or red miso paste , for fermentation richness
- 1/2 tsp anchovy paste , for bold umami notes
- 1/4 tsp white pepper , for subtle spice and complexity
- 2 tbsp chicken or beef broth
To Finish
- 10 oz fresh Lo Mein Noodles, cooked until al dente (you can substitute Chow Mein Noodles or even Udon Noodles)
- 2 tbsp olive oil
- 2-3 large cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 cup sugar snap peas, trimmed
- 1/2 cup shiitake mushrooms, thinly sliced
- 1 red bell pepper, julienned
- 1 cup baby bok choy, chopped into bite-size pieces
- 2 cup napa cabbage, shredded (adds crunch and natural sweetness)
- 2 scallions, sliced diagonally (white and green parts separated)
Garnish
- 1 tbsp Shaoxing wine , or sherry, for delazing
- 1 tbsp sesame seeds, toasted
- Lime wedges , for serving
Instructions
Step 1: Prep Everything
- Marinate the Beef – In a bowl, mix ribeye slices with baking soda, Shaoxing wine, dark soy sauce, cornstarch, sesame oil, black pepper, and garlic. Let sit for 15–20 minutes to tenderize. But if possible marinate for 8-10 hours or overnight
- Make the Sauce – Whisk together dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, chili oil, honey, miso paste, anchovy paste, white pepper, and broth. Set aside.
- Prepare Noodles & Vegetables – Cook noodles until al dente, rinse with cold water, and set aside. Slice and prep garlic, ginger, scallions, and vegetables.
Step 2: Cook the Beef First, THEN Sauté Aromatics
- Heat 1 tablespoon avocado oil in a large wok over high heat until shimmering.
- Add the marinated beef in a single layer. Sear for 2–3 minutes, stirring occasionally, until browned but still slightly underdone.
- Remove the beef and set aside (leaving flavorful oil behind).
- Reduce heat to medium-high, add garlic, ginger, and scallion whites, and stir-fry for 30 seconds until fragrant.
Step 3: Cook the Vegetables
- Add remaining 1 tablespoon avocado oil to the wok.
- Stir-fry Napa cabbage, sugar snap peas, mushrooms, bell pepper, and bok choy for 3–4 minutes, keeping them crisp-tender.
Step 4: Deglaze, Combine, and Finish
- Push vegetables to the side, pour in Shaoxing wine, and scrape up all the flavorful browned bits from the bottom.
- Return the beef and cooked noodles to the wok.
- Pour in the prepared sauce and toss everything together until evenly coated.
- Stir-fry for 1–2 minutes, ensuring everything is heated through.
Step 5: Garnish and Serve
- Sprinkle with toasted sesame seeds, garnish with scallion greens, and serve with lime wedges for a bright, fresh finish.
- Transfer the lo mein to serving plates.
Lots of good stuff below
Don’t dash off to your wok just yet! There’s plenty more to help you nail this Beef Lo Mein—from marinade secrets and sauce boosters to tips on keeping your veggies crisp and bright. Curious how anchovy paste ups the umami? Or the perfect noodles for that chewy bite? Hang around—I cover all that below, plus you’ll find the recipe again at the end, so you won’t need to scroll back up!
Why this works
- Bold, Umami-Packed Sauce – The sauce is what makes our homemade Beef Lo Mein even better than takeout. You’ll combine dark soy sauce, oyster sauce, hoisin, and miso for an exquisite blend of sweet and savory. Remember, you can learn a lot more about umami with my article on Mastering Flavor!
- Tender, Juicy Beef – Ribeye brings unbeatable texture and flavor, thanks to the Shaoxing wine marinade.
- Crisp, Fresh Vegetables – Enjoy plenty of crunch and roughage with sugar snap peas, shiitake mushrooms, and bell peppers.
- Chewy, Perfectly Cooked Noodles – The wheat noodles hold the sauce, but they also have a bounce and chewiness that adds satisfaction to your meal.
- Better Than Takeout – A lot of what makes our Beef Lo Mein recipe superior to takeout is what it doesn’t have: no excessive oil, no mystery ingredients, and no leaving the house.
- Fun to Customize – You can adjust the details for endless variety, and it can help you use up all kinds of vegetables you have right now. You can also experiment with spiciness level, or swap out the meat for tofu.
- Balanced Sweet and Savory Notes – The savory sauce finds delightful notes of honey.
- Aromatics That Elevate – Fresh garlic and ginger add a fragrant, slightly spicy kick that builds layers of flavor without overpowering the dish.
- The Perfect Finishing Touches – Toasted sesame seeds and a splash of Shaoxing wine create a gourmet finish to an already stellar plate of food.
How to make Restaurant Worthy Beef Lo Mein
Step 1: Prep the Ingredients
- Marinate the Beef – Mix ribeye slices with baking soda, Shaoxing wine, dark soy sauce, cornstarch, sesame oil, black pepper, and garlic. Let sit for 15–20 minutes.
- Make the Sauce – Whisk together dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, chili oil, honey, miso paste, anchovy paste, white pepper, and broth.
- Prepare Noodles & Vegetables – Cook noodles until al dente, rinse with cold water, and set aside. Slice and prep garlic, ginger, scallions, and vegetables.
Step 2: Stir-Fry Everything
- Sear the Beef – Heat avocado oil over high heat and cook marinated beef for 2–3 minutes until browned. Remove and set aside.
- Sauté Aromatics & Cook Vegetables – Reduce heat to medium-high, stir-fry garlic, ginger, and scallion whites for 30 seconds, then add Napa cabbage, snap peas, mushrooms, bell pepper, and bok choy. Stir-fry for 3–4 minutes.
- Deglaze & Combine – Pour in Shaoxing wine, scrape the bottom, then return beef and noodles. Add the sauce and toss everything together. Stir-fry for 1–2 minutes.
Step 3: Garnish & Serve
- Plate the Lo Mein – Transfer to serving plates.
- Add Garnishes – Sprinkle with toasted sesame seeds and scallion greens.
- Serve with Lime Wedges – For a fresh, citrusy finish.
Remember, you can skip ahead Jump to Recipe
Take It to the Next Level
- Use Hand-Pulled Noodles – These are chewier, leading to a dinner that’s much more authentic and delicious. So, take the time to hunt them down at your local Asian market or make them from scratch at home.
- Char the Vegetables – Add smokiness and crunchiness by letting the vegetables sit undisturbed for a few seconds in the hot wok to develop a slight char.
- Marinate the Beef Longer – The longer you marinate the ribeye, the more developed its flavor will be in the final product. Yes, overnight marination is well worth the wait. If you really love this Beef Lo Mein recipe, keeping marinated meat is an easy meal prep task to start the week.
- Add an Extra Umami Boost – Lean into Asian cousine’s umami secrets with a spoonful of mushroom powder or a splash of fish sauce.
- Crisp the Noodles – Want more textural contrast? Crisp the noodles slightly in the wok before adding the sauce. This creates golden, caramelized edges.
- Finish with a Citrus Twist – A squeeze of fresh lime or a drizzle of black vinegar just before serving brightens up the lo mein without increasing the salt content.
Chefs tips
- Slice the Beef Thinly – Slice the ribeye against the grain for the thinnest possible slices. You can ever put it in the freezer 15 minutes before slicing to firm up the fat, making it easier to cut super thin.
- High Heat is Key – A wok or large skillet should be piping hot before adding the ingredients. This gets you the sear you want and avoids soggy noodles from excess steam. Flick water onto the pan to test heat level.
- Cook in Batches – Overcrowding the wok lowers the surface temperature and leads to steaming instead of searing. For best results, cook the beef and veggies separately.
Don’t overcook the noodles – Lo mein noodles should be just barely al dente (very chewy, not mushy) before being added to the wok. That way, they still have some cooking left to do once they hit the pan and start absorbing the sauce.
- Keep the Sauce Ready – Stir-frying on a hot wok moves fast, so have the sauce mixed and ready to go before you start cooking. This is one of the secrets to restaurant cooking.
- Deglaze for Extra Flavor – When your beef is done cooking, add a splash of Shaoxing wine and scrape all the browned bits free with a wooden spatula. This lends your sauce a ton of complex depth.
- Garnish with Intention – Scallion greens, toasted sesame seeds, and a squeeze of fresh lime contribute explosive brightness and contrast. When arranged thoughtfully, they boost the presentation, too.
Skip ahead Jump to Recipe
Key Ingredients
- Ribeye Steak – This cut is rich, tender, and flavorful, so it’s just about the perfect choice for quick stir-frying. Make sure you pick ribeyes with lots of marbling for melt-in-your-mouth bites.
- Shaoxing Wine – While it’s a staple in Chinese cooking, you might not be familiar with this aged rice wine. It has depth and sweetness, so it’s worth stocking in your pantry.
- Dark Soy Sauce – This is thicker and richer than the soy sauce you’re probably used to. You’ll fall in love with its umami and the gorgeous color it adds to the noodles.
- Oyster Sauce – If you want savory-sweet flavor combined with a light marine quality. It gives you a hint of fishy flavor without taking over the lo mein.
- Miso Paste – This paste is made from fermented soybeans. And like all fermented ingredients, the flavor profile is off the charts complex.
- Anchovy Paste – Even a tiny bit boosts the umami factor. But the poison is in the dose. Great restraint will prevent fishiness from dominating, and in that limited role, it acts as this Beef Lo Mein recipe’s secret ingredient.
- Fresh Wheat Noodles – Look for fresh lo mein or egg noodles at an Asian grocery store. If you’ve never tried them and are already planning on using the box of spaghetti you’ve already opened, consider giving true lo mein noodles a shot.
- Sugar Snap Peas – Crisp and slightly sweet, these bring so much crunchy structure to the bite.
- Shiitake Mushrooms – Their earthiness complements the sauce.
- Toasted Sesame Oil – This dish has a distinct, nutty aroma, but it also provides something much less tangible. Often, it’s this single ingredient that people identify as the “Asian restaurant flavor.” So, it’s worth keeping on hand!
Wine Pairings
Just a quick side note on wine. A few years ago I discoverd Vivino. It is an unbelievable resource for anyone interested in wine. They have an app that can read any lable in a wine store and give you a score and tasting notes. I am NOT sponsored by them in any way at all. It is just such an increadible tool. You will see many of my wine links will go to them. In any event, on to the wine!!
Gewürztraminer (Alsace, France)
Why it Works: The bold aromatics and slight sweetness of Gewürztraminer contrast beautifully with the umami-rich elements of this dish. The floral and lychee notes provide balance to the savory soy, hoisin, and oyster sauce, while its subtle spice enhances the garlic and ginger. A slight residual sweetness helps tame the heat from the chili oil.
Tasting Notes: Lychee, rose petal, ginger, and honeyed citrus.
Suggested Label: Trimbach Gewürztraminer
Zinfandel (California, USA)
Why it Works: The jammy fruit and spice of a California Zinfandel stand up to the deep, savory flavors of the beef and the umami-packed sauce. The black pepper and ripe berry notes complement the white pepper and chili oil, adding warmth and complexity. Its bold structure ensures the flavors don’t get lost against the richness of the dish.
Tasting Notes: Blackberry, plum, black pepper, and vanilla.
Suggested Label: Ridge Vineyards Geyserville Zinfandel
Grüner Veltliner (Wachau, Austria)
Why it Works: The crisp acidity and subtle white pepper finish of Grüner Veltliner make it a fantastic counterpoint to the salty, umami depth of soy sauce and hoisin. Its citrus and herbal freshness highlight the vibrant notes of ginger and scallions while cutting through the richness of the beef and noodles.
Tasting Notes: Lime, white pepper, green apple, and fresh herbs.
Suggested Label: Domäne Wachau Federspiel Grüner Veltliner
Côtes du Rhône (Rhône Valley, France)
Why it Works: A medium-bodied Côtes du Rhône blend offers the perfect balance of fruit, spice, and acidity to complement both the beef and the complex sauce. The Syrah and Grenache blend enhances the meatiness of the dish while harmonizing with the slightly sweet and spicy notes from the hoisin and chili oil.
Tasting Notes: Black cherry, dried herbs, pepper, and earthy undertones.
Suggested Label: E. Guigal Côtes du Rhône Rouge
Dry Riesling (Mosel, Germany)
Why it Works: The vibrant acidity and mineral-driven profile of a dry Riesling help cut through the richness of the beef while enhancing the dish’s ginger, garlic, and umami flavors. Its touch of residual sugar balances out the heat from the chili oil, creating a harmonious and refreshing pairing.
Tasting Notes: Green apple, lime, white peach, and slate.
Suggested Label: Dr. Loosen “Blue Slate” Dry Riesling
Faq’s
Of course, but don’t expect the same tenderness and fatty goodness. Still, flank steak, sirloin, or even thinly sliced beef chuck can work. With any cut of beef, make sure to cut against grain for those ribbon-thin slices.
Substitute with dry sherry. If even that’s unavailable, try a slightly reduced amount of mirin or a splash of rice vinegar with a pinch of sugar.
You can cook this with chicken breast, pork, shrimp, or tofu. But make sure you adjust cooking times to optimize the protein’s texture.
Dark soy sauce gives the noodles their signature color and rich depth, so it’s worth looking for at your local Asian market. If you can’t find it, add molasses or brown sugar to soy sauce for a quick alternative.
Dried lo mein noodles, fresh egg noodles, or spaghetti will work in a pinch. Whatever the noodles, make sure to cook them al dente.
Absolutely. Leave the beef marinating and mix the sauce. Then, stir-fry when you are ready to eat.
Leftovers should go in an airtight container in the fridge for up to three days. Reheat in a hot pan with a splash of water or broth to revive the sauce and moisten the noodles.
For gluten-free Beef Lo Mein, swap the soy sauce and dark soy sauce for tamari or coconut aminos. Also, find a gluten-free oyster sauce. For the noodles, go with rice noodles or a GF pasta alternative.
Chili oil will really heat up your sauce. You can also toss in some red pepper flakes or sliced fresh chilies.
There are lots of options here, but the key is to keep it crunchy. Broccoli, snow peas, carrots, baby corn, or cabbage all work great.
Equipment Needed for Restaurant Worthy Beef Lo Mein
Wok or Large Skillet – For high-heat cooking.
Sharp Knife – For slicing the beef and prepping veggies.
Cutting Board – For prepping ingredients.
Mixing Bowls – For marinating the beef and mixing the sauce ahead of time.
Tongs or Chopsticks – For tossing and stirring.
Fine Grater or Microplane – For grating ginger and garlic.
Measuring Spoons and Cups – For portioning ingredients.
Colander or Strainer – For draining and rinsing noodles.
Restaurant Worthy Beef Lo Mein
Ingredients
For the Beef and Marinade
- 10 oz ribeye steak, thinly sliced against the grain
- 1/4 tsp baking soda , to tenderize the beef
- 1 tbsp Shaoxing wine , or dry sherry
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
- 1 tsp grated fresh garlic
For the Sauce
- 2 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp chili oil , optional, for heat
- 1 tsp honey, or maple syrup
- 1 tsp white or red miso paste , for fermentation richness
- 1/2 tsp anchovy paste , for bold umami notes
- 1/4 tsp white pepper , for subtle spice and complexity
- 2 tbsp chicken or beef broth
To Finish
- 10 oz fresh Lo Mein Noodles, cooked until al dente (you can substitute Chow Mein Noodles or even Udon Noodles)
- 2 tbsp olive oil
- 2-3 large cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 cup sugar snap peas, trimmed
- 1/2 cup shiitake mushrooms, thinly sliced
- 1 red bell pepper, julienned
- 1 cup baby bok choy, chopped into bite-size pieces
- 2 cup napa cabbage, shredded (adds crunch and natural sweetness)
- 2 scallions, sliced diagonally (white and green parts separated)
Garnish
- 1 tbsp Shaoxing wine , or sherry, for delazing
- 1 tbsp sesame seeds, toasted
- Lime wedges , for serving
Instructions
Step 1: Prep Everything
- Marinate the Beef – In a bowl, mix ribeye slices with baking soda, Shaoxing wine, dark soy sauce, cornstarch, sesame oil, black pepper, and garlic. Let sit for 15–20 minutes to tenderize. But if possible marinate for 8-10 hours or overnight
- Make the Sauce – Whisk together dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, chili oil, honey, miso paste, anchovy paste, white pepper, and broth. Set aside.
- Prepare Noodles & Vegetables – Cook noodles until al dente, rinse with cold water, and set aside. Slice and prep garlic, ginger, scallions, and vegetables.
Step 2: Cook the Beef First, THEN Sauté Aromatics
- Heat 1 tablespoon avocado oil in a large wok over high heat until shimmering.
- Add the marinated beef in a single layer. Sear for 2–3 minutes, stirring occasionally, until browned but still slightly underdone.
- Remove the beef and set aside (leaving flavorful oil behind).
- Reduce heat to medium-high, add garlic, ginger, and scallion whites, and stir-fry for 30 seconds until fragrant.
Step 3: Cook the Vegetables
- Add remaining 1 tablespoon avocado oil to the wok.
- Stir-fry Napa cabbage, sugar snap peas, mushrooms, bell pepper, and bok choy for 3–4 minutes, keeping them crisp-tender.
Step 4: Deglaze, Combine, and Finish
- Push vegetables to the side, pour in Shaoxing wine, and scrape up all the flavorful browned bits from the bottom.
- Return the beef and cooked noodles to the wok.
- Pour in the prepared sauce and toss everything together until evenly coated.
- Stir-fry for 1–2 minutes, ensuring everything is heated through.
Step 5: Garnish and Serve
- Sprinkle with toasted sesame seeds, garnish with scallion greens, and serve with lime wedges for a bright, fresh finish.
- Transfer the lo mein to serving plates.
Made this tonight and WOW—it was better than any takeout I’ve ever had! The sauce is absolute perfection. I added extra mushrooms because we love them. Definitely making this again!
Hi Emily!
That is so great!! I’m so glad you liked it and yes, more mushrooms!
David