Beef and Vegetable Lo Mein

Will anybody else be attending any Fashion’s Night Out events in New York City (or any other city) tonight? I admit, I’m not usually the type of person who is interested in fashion or anything like that, but this is a once a year city-wide party and I wouldn’t miss it! I almost didn’t go, but my friend Valerie changed my mind after showing me all of the fun things that are happening…plus I’ve never met a free drink that I didn’t like, so the fact that FNO keeps the champagne flowing doesn’t hurt, either. Last year I got to meet Gail Simmons at one party, and my friends and I just happened to be in the Chanel store when Karl Lagerfeld showed up. I was obviously much more interested in snapping a blurry picture with Gail than trying to get close to Mr. Lagerfeld, but I digress – Fashion’s Night Out is a great time and I hope you’ll let me know if you’re going to be out and about tonight!

I made this lo mein for Kramer and his sister, Rachel, the other night and I would definitely say it was a success. It’s been gloomy in New York for a while now, so I wanted to make something comforting and simple. Chinese food is a great way to shake it up with your typical comfort fort repertoire – is there anything that can make you smile after a long day than a big bowl of delicious noodles? I think not. I grew up eating Chinese food at least once or twice a week, as my dad works for a company based in Taiwan and he travels to China and Hong Kong multiple times a year. While I may have been a picky eater when I was a kid, I’m now grateful that my parents were able to introduce me to such a wide variety of different foods. Lo mein as we know it has certainly become more Americanized over the years, and this recipe reflects that. Tender pieces of beef, big chunks of mushrooms, and crunchy bell peppers all come together in a savory sauce for a meal sure to please your whole family. It’s easy to make Chinese food at home, and this is the perfect example of that.

P.S. Don’t forget to enter to win $100 and more from Knorr!

Beef and Vegetable Lo Mein
Your ingredients.

Beef and Vegetable Lo Mein
Prep and chop all of your vegetables.

Beef and Vegetable Lo Mein
Cook your meat in a heated pan with oil for 30 seconds on each side – you want the meat to be tender and not overcooked at all.

Beef and Vegetable Lo Mein
Remove your meat from the pan, then add in the bell peppers, broccoli, carrots, or whatever other vegetables you have on hand. Saute for 10 minutes or so over medium heat, then remove from the pan.

Beef and Vegetable Lo Mein
Add a bit more oil to the pan, then saute your shallots and garlic and add in your noodles, followed by the sauce and rest of the vegetables.

Beef and Vegetable Lo Mein

Beef and Vegetable Lo Mein
Cook time: 
Total time: 
Serves: 4-6
For the Lo Mein
  • ¾ pound lo mein noodles (My local grocer carries these, but you can also use spaghetti or angel hair pasta, if you are so inclined)
  • 1 tablespoon canola or vegetable oil
  • 2 teaspoons sesame oil
  • 1 pound beef, thinly sliced (I used top round, but any cut will do, but be sure to pound it out if it's a tougher cut)
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • 1 small bunch of broccoli, cut into bite-sized pieces (or any other green vegetable that you like)
  • 1 large red bell pepper (the red is for color, but green or orange will work just as well)
  • 2 cups mushrooms, chopped
  • 1 large shallot, minced well
  • 5 cloves of garlic, minced well
  • 1½ teaspoons chili paste (you can find varieties from mild to very spicy - pick your poison)
  • 2 eggs, lightly beaten
  • scallions, sliced thinly (for garnish)
For the Sauce
  • ¼ cup + 2 tablespoons dark soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons oyster sauce
  • 1 tablespoons light soy sauce
  • 1 teaspoon chili paste
  • 1 teaspoon fish sauce
  • ½ teaspoon sesame oil
  1. Heat your pan over high heat and add in your canola oil and sesame oil. When the oil is hot, sprinkle the meat with salt and pepper, then add in your beef slices in batches to the pan, searing for only 30 seconds or so on each side. When finished, place the beef on a separate plate until ready to use. Be sure to do this in batches so that your meat sears and doesn't just steam (steaming happens when the pan is overcrowded - it makes for tough meat).
  2. This is a good time to start boiling your water for your lo mein noodles. Add your bell pepper and broccoli to your pan with a bit more oil and lower the heat to medium-high. Saute for 8-10 minutes, until the bell pepper begins to soften and the broccoli is cooked. Remove from the pan and set aside with the beef (you can place it on the same dish as the beef, if you like). Add in a bit more oil and add in your shallots. This is a good time to start cooking your lo mein noodles in boiling water (cook according to its package directions). Saute your shallots for 5 minutes or so, until translucent, then add in the garlic and stir until fragrant, about 1 minute.
  3. When your noodles are ready, strain them and rinse them with cold water to stop the cooking process. Add the noodles to your hot pan with the shallots and garlic. Pour your beaten eggs over the noodles and toss until the egg starts to cook, then add in the beef, bell pepper, broccoli, and mushrooms. Whisk together the sauce ingredients and pour over everything, tossing to combine. Make sure that everything is heated through, divide into bowls, and top with scallions.


22 Responses

  1. Would you think poorly of us if I said we could eat chinese food every night of the week? (ok, almost every night)
    Very cool your Dad works for a Taiwanese company… Did you get to do any trips overseas with him?

  2. This looks irresistable! Adn comforting…

  3. Aarthi says:

    Came out perfect…That looks really delicious…Yummy…I would love to try this..


  4. Anthony says:

    Looks good. Thinly-sliced chicken or pork would do well with this, too.

  5. Candace Karu says:

    Lo mein has always been my go-to order for take out. I can’t wait to try this one at home. It looks delicious…much better than I can buy.

  6. Maria says:

    Hi, I am a teenager and I love getting recipes to bake from your website. Also I love photography, and I noticed that you take beautiful pictures of your food. I was wondering what kind of camera you had. Thanks for all the great recipes!

    • Sydney says:

      I have a Canon 40D – thanks for commenting! I started cooking and becoming interested in food photography when I was about 18, so I wish you the best of luck in all your kitchen adventures! I’m sure everyone is impressed at all of your cooking talents! :)

  7. Marcie says:

    I made it tonight and it seemed a little bland – then I realized I never put in the chili paste and wondered why I omitted it – that would be because it is on the list of ingredients (which I purchased) but no where in the recipe does it say to use it! Can someone tell me when the chili paste should have been put in? It is also misleading because it says to add your “scrambled eggs” – that should read “beaten” eggs, since they cook with the noodles. Just sayin…it was delicious but needed a kick!

    • Sydney says:

      I’m sorry about that, Marcie! I call beaten eggs “scrambled” sometimes, as the words mean sort of the same thing, so I’m sorry that confused you. I only mentioned the chili paste once, so I’m sorry that misled you, too – I’m just one person and sometimes I am pressed for time and don’t spend as much time as I would like writing down each recipe – I’m glad it was still good, but I’m sorry it didn’t have that kick that you were looking for!

      • Marcie says:

        It was even good cold for lunch today! But I”m still not sure when to add the chili paste! I’ve found your recipes to be delicious and well written…and look forward to seeing them all the time! So…when should I put in the chili paste?

        • Danielle says:

          Hi. I am like Marcie-wondering when to add the 1½ teaspoons chili paste (For The Lo Mein). The (For The Sauce) 1 teaspoon chili paste is self–explanatory.

  8. Lindsey says:

    despite FNO – this looks like the perfect recipe cozy night in… and way better than chinese take out!

  9. shixi says:

    That looks great! Is it from some cooking books? Give us a few reconmmends please

  10. Alyssa Pauley says:

    Sydney, as a military family living overseas, I am always looking for new recipes similar to our favorite American dishes. I stumbled across your blog about a year ago and have tried many recipes….all which have become new family favorites! Thank you so much for sharing your expertise! I was unable to find Chili paste, I am not sure which area of the grocery store that I am missing, so I am going to try this with Sirracha (spelling?). Can you please tell me which area in the grocery store that I could possibly find chili paste though? :) I am trying this with pancit noodles also, I didn’t notice the small package in the picture and wasn’t sure which noodles to buy. I love pancit noodles, so I’m pretty sure we’ll have happy bellies tonight! Thanks again, can’t tell you how impressed I am with your recipes!! :)

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