This easy beef lo mein recipe is a great combination of tender noodles, crunchy veggies, beef, and a yummy sauce! It’s spicy, easy to make, and so delicious!
This easy beef lo mein has five main components: the marinade, the beef, the veggies, the nooooodles, and the best part, the sauce.
Quick, easy, and of course, delicious!
1. The marinade. It’s perfectly salty, loaded with the right amount of garlic, has a nice kick from the red pepper, and has that classic, but subtle smokey BBQ flavor. Trevor and I like spicy and we thought it was perfect, so keep that in mind if you’re not a spicy person!
2. The beef. I used flank steak and it was steak perfection. All we did was marinade the beef for a few hours in the fridge, throw it on the grill until it was medium rare, let it rest for a few minutes (gotta keep those juices in!), and sliced it reeeeeal thin. Yum. That alone, would’ve made me happy, but then we have…
3. The veggies. I used sugar snap peas – not traditional, but shocker, I couldn’t find snow peas at the store – carrots, and my favorite, mushrooms. Trevor said he could’ve used more veggies, but you guys know by now that I’m a serious carboholic and was more focused on…
4. The noodles. Spaghetti was seriously perfect for this easy beef lo mein. I had absolutely no complaints here!
5. #thatsaucetho. a store-bought beef marinade combined with a little sugar, hoisin sauce, sesame oil, and a dash of Sriracha made for a ridiculously flavorful sauce that I could’ve slurped up with a straw.
This easy beef lo mein is a great combination of tender noodles, crunchy veggies, melt in your mouth beef, and smothered in a slightly smokey, spicy, salty, savory, flavor explosion in your mouth sauce. I’m honestly drooling and debating whether I should go to the
asian market grocery store right now to make this again for dinner.
Easy Beef Lo Mein
Equipment for this recipe
- 1 cup Stubb's Beef Marinade
- 1 pound flank steak
- 3 tablespoons Stubb's Beef Marinade
- 1 tablespoon granulated sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 carrot julienned
- 1/2 cup snap peas
- 4-5 cloves garlic minced
- 1/4 teaspoon ground ginger
- Place 1 cup marinade and flank steak in a gallon sized ziplock baggie.
- Marinate in the fridge for at least two hours.
- Remove the beef from the fridge while you heat your grill over high heat.
- Oil the grates and place beef on the hot grill.
- Grill for 4-5 minutes. Flip and cook another 4-5 minutes or until medium rare.
- Remove from the grill and let rest for at least 5 minutes before thinly slicing against the grain.
- Whisk together sauce ingredients and set aside.
- Cook lo mein or spaghetti according to package. Toss with a bit of the sauce (to prevent sticking) and set aside.
- Heat 1 tablespoon olive oil over medium high heat in a wok or large skillet.
- Once the wok is hot, add mushrooms, carrot, and snap peas and cook for about 5 minutes.
- Season with a touch of salt while the veggies are cooking.
- Add in garlic and ground ginger and cook for 30 seconds.
- Pour the sauce over the noodles and toss to combine.
- Pour noodles/sauce and sliced beef into the wok and stir constantly until everything has heated through, about 2 minutes.
- Serve immediately!*
*Note: Nutrition information is estimated and varies based on products used.