Beef and Cabbage Lo Mein
Savor the irresistible flavors of this Beef and Cabbage Lo Mein, a quick and easy stir-fry bursting with umami goodness! Tender slices of marinated beef combine with crisp green cabbage, sweet carrots, and toothsome lo mein noodles, all coated in a luscious soy and oyster sauce blend. Infused with aromatic garlic, ginger, and sesame oil, this recipe offers a perfect balance of savory, sweet, and mildly spicy notes. Ready in just 30 minutes, this one-pan dish is a great weeknight dinner option that’s both satisfying and packed with vibrant ingredients. Garnished with fresh green onions and optional red pepper flakes for a touch of heat, this homemade takeout classic is sure to be a hit. Perfect for fans of Asian-inspired comfort food!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 8 oz Lo mein noodles
- 12 oz Beef sirloin or flank steak
- 5 tbsp Soy sauce
- 3 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 2 tsp Cornstarch
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 3 cloves Garlic cloves
- 1 tsp Ginger (fresh, grated)
- 1 medium Yellow onion
- 3 cups Green cabbage
- 1 large Carrot (julienned)
- 3 Green onions
- 0.5 tsp Crushed red pepper flakes (optional)
Instructions
Cook the lo mein noodles according to the package instructions. Drain and set aside.
Thinly slice the beef against the grain into bite-sized strips. In a small bowl, combine 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of sesame oil. Add the beef to the mixture and let it marinate for 10 minutes.
In a separate small bowl, combine the remaining 3 tablespoons of soy sauce, oyster sauce, and sugar. Stir until the sugar dissolves and set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beef and stir-fry for 2-3 minutes until just cooked through. Remove from the wok and set aside.
Add another tablespoon of vegetable oil to the wok. Stir-fry the garlic, ginger, and onion for 1 minute until fragrant.
Add the cabbage and carrot to the wok. Stir-fry for 3-4 minutes until the vegetables soften slightly but remain crisp.
Return the cooked beef to the wok, along with the cooked noodles. Pour the sauce over the mixture and toss to coat everything evenly.
Stir-fry for an additional 2-3 minutes to heat everything through and allow the flavors to combine.
Garnish with sliced green onions and a sprinkle of red pepper flakes if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
