Image of Restaurant-Style Beef Lo Mein dish: Plate of steaming Beef Lo Mein noodles with tender beef slices, vegetables, and scallions.Elevate your lo mein game! This restaurant-style recipe features velvety beef and umami-packed noodles (without the takeout price!). Try our upgrade from basic oyster sauce for an unforgettable meal.

Restaurant-Style Beef Lo Mein: Velvety Tender, Packed with Umami [Upgrade from Oyster Sauce]

Craving restaurant-quality Beef Lo Mein without the hefty price tag? This easy-to-follow recipe takes your lo mein game to the next level with melt-in-your-mouth, velvety beef and umami flavors that explode in your mouth. Forget basic oyster sauce lo mein – this upgraded version is richer, deeper, and tastier than ever before. Plus, we’ll reveal the secret to preventing noodles from sticking for a perfect, restaurant-worthy dish!

Ingredients (serves 2):

  • 2 portions of fresh egg noodles (about 300g)
  • For the Beef:
    • 300g beef (chuck, flank, ribeye, or sirloin)
    • 1/4 tsp salt
    • 1/8 tsp baking soda
    • 1/2 tbsp soy sauce
    • 2 tbsp Chinese cooking wine
    • 1/2 tbsp cornstarch
    • Black pepper to taste
  • For the Lo Mein:
    • 3 tbsp peanut oil
    • 1 medium onion, thinly sliced
    • 3 scallions, cut into 2-inch pieces
    • 1.5 tbsp soy sauce
    • 3 tbsp oyster sauce
    • 1.5 tsp dark soy sauce
    • Toasted sesame oil (optional)


  1. Marinate the Beef: Slice the beef into thin pieces (about 1/8 inch thick). Combine it with salt, baking soda, soy sauce, Chinese cooking wine, cornstarch, and black pepper in a bowl. Mix well and marinate for 20 minutes.

  2. Cook the Noodles: Bring a pot of water to a boil. Cook the noodles according to package instructions (usually 2-3 minutes for fresh egg noodles). Drain and set aside.

  3. Master the Wok Heat: Heat your wok over high heat until smoking hot. Add peanut oil generously, ensuring enough to coat the noodles later. Once the oil shimmers, give the wok a toss to create a non-stick surface.

  4. Cook the Beef: Add the marinated beef and stir-fry until halfway cooked (still slightly pink).

  5. Add Aromatics: Push the beef to the side and add the sliced onion. Stir-fry for 15 seconds.

  6. Combine and Season: Add the cooked noodles and scallions. Turn off the heat (yes, you read that right!). Season with soy sauce, oyster sauce, and dark soy sauce. Mix well to distribute the flavors evenly.

  7. Taste and Adjust: Give it a taste and adjust seasoning as needed. Remember, different brands of soy sauce and oyster sauce have varying sodium levels. Add toasted sesame oil for extra depth (optional).


  • Prevent Sticking: Turning off the heat before adding noodles ensures they don’t stick. This is the key difference between Lo Mein (stir and mix) and Chow Mein (stir-fry).
  • Spice it Up: Add a pinch of chili flakes or sriracha for a spicy kick.
  • Customize: Swap the beef for chicken, pork, or shrimp for different protein options.
  • Serve Hot: Enjoy your restaurant-style Beef Lo Mein immediately for the best texture and flavor.

This upgraded Beef Lo Mein recipe is sure to become a family favorite! Impress your loved ones with your culinary skills and enjoy a delicious, satisfying meal without breaking the bank. Remember to share your creations and leave a comment below!

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