Beef Lo Mein Made Simple
Last Tuesday, I opened the fridge like it owed me answers. Only condiments and a lonely lemon stared back. I was about to give in and order $35 of lukewarm takeout when it hit me—beef in the freezer, noodles in the pantry. The kids were already asking what’s for dinner, and honestly? I didn’t have the energy to scroll menus or wait for delivery.
So I whipped up a quick lo mein—and wow. Better than our usual Chinese spot. My 14-year-old looked up mid-bite: “Mom, this is really good.” Michelin-star praise, as far as I’m concerned. Even my husband went back for seconds, and he’s usually skeptical of my “wing-it” dinners.
Best part? It took less time than delivery, cost about $8, and came with zero fees or soggy spring rolls. Now it’s our fast, cozy, budget-friendly go-to.
Ingredients
Noodles: 8 oz lo mein noodles (or spaghetti)
Sesame oil: 1 tsp
The Sauce: ¼ cup hot water, 1 tbsp Better Than Bouillon beef base, 3 tbsp soy sauce, 2 tbsp brown sugar
Everything Else: 1 lb beef (thinly sliced or ground), 2 tbsp cooking oil, 1 onion (sliced), 2 carrots (cut into sticks), 2 cups broccoli florets, 4 cloves garlic (chopped)
Instructions
Boil the noodles – Cook per package instructions. Drain and toss with sesame oil.
Make the sauce – Dissolve beef base in hot water. Stir in soy sauce and brown sugar. Set aside.
Cook the beef – Heat oil in a large pan over high heat. Sear beef 2–3 minutes until golden. Remove.
Sauté the veggies – Onions 3 min, carrots 2 min, broccoli 2 min in the same pan.
Add garlic – Cook 1 min until fragrant.
Combine everything – Return beef, pour in sauce, simmer 2 min.
Add noodles – Toss until glossy and coated.
Serve hot – Plate and enjoy steaming, delicious lo mein.
