Beef lo mein

    40 min

    Mixed vegetables, slices of steak and spaghetti come together for an easy Asian-style dish you can easily make in under an hour. I add sliced mushrooms, broccoli, carrots, cabbage and snap peas, but you can pretty much add whatever veggies you like!

    4 people made this

    Serves: 4 

    • 225g spaghetti
    • 1 teaspoon dark sesame oil
    • 1 tablespoon peanut oil
    • 4 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 650g mixed vegetables
    • 450g rump or sirloin steak, thinly sliced
    • 3 tablespoons reduced salt soy sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon oyster sauce
    • 1 tablespoon Asian chilli paste with garlic

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate on top the bowl to keep the noodles warm.
    2. Heat peanut oil in a wok or large pan over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the pan; cook and stir until slightly tender, about 3 minutes. Stir sliced steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
    3. Mix soy sauce, brown sugar, oyster sauce and chilli paste together in a small bowl; pour over the spaghetti. Transfer spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

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    Reviews in English (89)


    I will NEVER purchase beef lo mien from any restaurant ever again. This recipe is delicious. I was worried about using flank steak but it is perfect for this recipe. I doubled the sauce, and cooked the veges in half of it as another reviewer suggested. I BBQ 'd the steak before slicing it up and tossed it in at the end. I used gluten free spaghetti for a more authentic rice noodle taste without breaking the bank. As far as vegetables go, snopeas, shredded carrots, sliced onion and button mushroom were used. This recipe is a home run in my book. I will be making it often.  -  29 Jul 2014  (Review from Allrecipes US | Canada)


    I did not want to overcook the veggies, so I removed them from the skillet before I browned the beef. This has nice flavor, but the one criticism that I have is that it was a tad on the dry side. The spaghetti really soaked up the sauce, so the next time I would increase that by at least half and, perhaps, even double it. I used sliced bell peppers, sliced baby bok choy, julienned carrots, vertically-sliced red onion, and snow pea pods for the vegetable blend, and it worked out well. This is a lot of pasta for 4 servings, and depending on what else you serve with it, it may be 6 servings. We enjoyed and will make again.  -  30 Mar 2013  (Review from Allrecipes US | Canada)


    Super recipe! A little too much oyster sauce for me, but overall, it was fantastic! Also, I used shirataki noodles to save calories.  -  11 Jul 2013  (Review from Allrecipes US | Canada)