Instructions
Step 1. Cook the lo mein noodles according to the package directions. Drain, rinse briefly with cool water, and set aside.
Step 2. In a bowl, combine the sliced beef with soy sauce, cornstarch, and black pepper. Let marinate for 15 minutes.
Step 3. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and beef broth to make the sauce.
Step 4. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
Step 5. Add the beef and stir-fry for 2–3 minutes until browned. Remove from the pan and set aside.
Step 6. Add the remaining tablespoon of vegetable oil to the wok.
Step 7. Stir-fry the garlic, red bell pepper, green bell pepper, and snow peas for 3–4 minutes until crisp-tender.
Step 8. Return the cooked beef to the wok and toss with the vegetables.
Step 9. Add the cooked noodles to the wok.
Step 10. Pour the prepared sauce over the noodles, beef, and vegetables.
Step 11. Toss everything together for 2–3 minutes until the noodles are evenly coated and heated through.
Step 12. Stir in most of the sliced green onions, reserving a little for garnish.
Step 13. Remove from the heat and transfer to serving bowls.
Step 14. Garnish with the remaining green onions and serve immediately.
Storage and Reheating Tips
Store leftover beef lo mein in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Alternatively, microwave in 30-second intervals, stirring between each interval.
Freeze portions in freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator before reheating for best results.
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