Lo mein is my go-to when I need a quick, filling dinner that tastes like takeout but is way better for you. This flank steak version is packed with umami flavor, tender slices of beef, and a rainbow of veggies, all tossed with chewy noodles in a savory sauce.
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The key is to get your pan screaming hot and cook the beef quickly so it stays tender. Don't overcook it! The sauce comes together in minutes, and the whole dish is on the table in under 30 minutes. Perfect for busy weeknights.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) flank steak, thinly sliced against the grain
Flank steak is lean and flavorful; substitute with sirloin or skirt steak if needed. For easier slicing, freeze for 15 minutes first.
2 tablespoons soy sauce, divided
Use low-sodium soy sauce to control saltiness; tamari or coconut aminos work as gluten-free subs.
1 tablespoon cornstarch
Helps tenderize the beef and thicken the sauce; arrowroot powder works as a sub.
1 teaspoon sesame oil
Adds nutty flavor; use toasted sesame oil for more depth, or omit if you don't have it.
8 oz (225g) lo mein noodles or spaghetti
Fresh lo mein noodles are ideal; if using spaghetti, cook al dente. Substitute with udon or soba noodles.
2 tablespoons vegetable oil, divided
High smoke point oil like canola or peanut; use grapeseed oil for a neutral taste.
1 red bell pepper, thinly sliced
Adds sweetness and crunch; use any color bell pepper or substitute with broccoli florets.
1 cup (70g) shredded carrots
Pre-shredded carrots save time; julienned zucchini or cabbage works too.
2 cloves garlic, minced
Fresh garlic is key; use 1 teaspoon jarred minced garlic if in a pinch.
2 green onions, sliced
For garnish and freshness; chives or scallions work.
3 tablespoons oyster sauce
Adds savory depth; vegetarian oyster sauce or hoisin sauce as substitutes.
1 tablespoon rice vinegar
Balances flavors; apple cider vinegar or white wine vinegar can be used.
Tips & Tricks
- Slice the flank steak thinly against the grain for maximum tenderness.
- Have all ingredients prepped and ready before you start cooking – stir-frying goes fast.
- Don't overcrowd the pan; cook the beef in batches if needed to get a good sear.
Pro Tips
Step-by-Step Instructions
1. Marinate the Beef
In a bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix well and let marinate for 10 minutes while you prep other ingredients.
2. Cook the Noodles
Bring a pot of water to a boil and cook the noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking; set aside.
3. Make the Sauce
In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, rice vinegar, and 2 tablespoons water. Set aside.
4. Sear the Steak
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat (400°F/200°C). Add the marinated beef in a single layer and cook without stirring for 2 minutes until browned on one side. Flip and cook for another 1-2 minutes until just cooked through. Remove beef from the pan and set aside.
5. Stir-Fry the Veggies
Add the remaining 1 tablespoon oil to the same pan. Add bell pepper and carrots, and stir-fry over high heat for 2-3 minutes until crisp-tender and slightly charred. Add garlic and stir-fry for 30 seconds until fragrant.
6. Combine Everything
Return the beef to the pan, add the cooked noodles and the sauce. Toss everything together over medium-high heat (350°F/175°C) for 1-2 minutes until the sauce coats everything and is heated through.
7. Garnish and Serve
Remove from heat and sprinkle with sliced green onions. Serve immediately.
Delicious Variations
Vegetarian
Replace flank steak with 8 oz firm tofu, cubed and pan-fried until golden.
Spicy
Add 1-2 teaspoons sriracha or chili garlic sauce to the sauce.
Extra veggies
Add 1 cup snap peas, broccoli florets, or mushrooms along with the bell pepper.
How to Store Flank Steak Lo Mein
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the sauce.
Frequently Asked Questions
Q: Can I use a different cut of beef for lo mein?
Yes, you can use sirloin, skirt steak, or even chicken or shrimp. Just slice thinly and adjust cooking time accordingly.
Q: What if I don't have lo mein noodles?
Spaghetti or fettuccine work well as substitutes. Cook them al dente and proceed with the recipe.
Q: How do I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and choose gluten-free noodles like rice noodles or soba.
Q: Can I prep this dish ahead of time?
You can slice the beef and chop veggies in advance. Store separately in the fridge for up to 24 hours.
Try this flank steak lo mein tonight and let me know how it turns out in the comments! If you're looking for more quick stir-fry ideas, check out my other recipes. Work smarter, not harder.
Flank Steak Lo Mein
Flank Steak Lo Mein – a savory, satisfying stir-fry with tender beef, chewy noodles, and crisp veggies in a garlicky sauce, ready in 30 minutes.
🧂 Ingredients
- 8 oz (225g) flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce, divided
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 8 oz (225g) lo mein noodles or spaghetti
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 1 cup (70g) shredded carrots
- 2 cloves garlic, minced
- 2 green onions, sliced
- 3 tablespoons oyster sauce
- 1 tablespoon rice vinegar
📋 Instructions
- 1Marinate the Beef — In a bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix well and let marinate for 10 minutes while you prep other ingredients.
- 2Cook the Noodles — Bring a pot of water to a boil and cook the noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking; set aside.
- 3Make the Sauce — In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, rice vinegar, and 2 tablespoons water. Set aside.
- 4Sear the Steak — Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat (400°F/200°C). Add the marinated beef in a single layer and cook without stirring for 2 minutes until browned on one side. Flip and cook for another 1-2 minutes until just cooked through. Remove beef from the pan and set aside.
- 5Stir-Fry the Veggies — Add the remaining 1 tablespoon oil to the same pan. Add bell pepper and carrots, and stir-fry over high heat for 2-3 minutes until crisp-tender and slightly charred. Add garlic and stir-fry for 30 seconds until fragrant.
- 6Combine Everything — Return the beef to the pan, add the cooked noodles and the sauce. Toss everything together over medium-high heat (350°F/175°C) for 1-2 minutes until the sauce coats everything and is heated through.
- 7Garnish and Serve — Remove from heat and sprinkle with sliced green onions. Serve immediately.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
