Beef Broccoli Lo Mein (Printer-friendly)
Tender beef strips, crisp broccoli, and noodles combined with a rich sesame sauce.
# What you'll need:
→ Beef and Marinade
01 - 12 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 3 tbsp low-sodium soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tbsp brown sugar
09 - 1 tbsp rice vinegar
10 - 2 tsp toasted sesame oil
11 - 1/4 cup water
12 - 1 tsp cornstarch
→ Vegetables and Noodles
13 - 7 oz dried lo mein noodles or spaghetti
14 - 2 cups broccoli florets
15 - 1 red bell pepper, thinly sliced
16 - 2 cloves garlic, minced
17 - 2 green onions, sliced
18 - 1 tbsp vegetable oil
→ Garnish
19 - 1 tbsp toasted sesame seeds
20 - 2 green onions, sliced (green parts only)
# Method:
01 - Combine flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Toss to coat and let marinate for a minimum of 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, toasted sesame oil, water, and cornstarch until smooth. Set aside.
03 - Cook lo mein noodles according to package directions. Drain and set aside.
04 - Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until just browned. Remove beef and set aside.
05 - Add garlic, broccoli florets, and red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return beef to the skillet. Add cooked noodles and prepared sauce. Toss everything together and cook for an additional 2 to 3 minutes until well coated and heated through.
07 - Stir in sliced green onions to finish.
08 - Plate the lo mein and garnish with toasted sesame seeds and additional green onion slices. Serve immediately.
# Expert Tips:
01 -
- The beef gets tender and caramelized while the broccoli stays crisp—it's the textural contrast that keeps you coming back for more bites.
- That sesame-forward sauce coats everything so beautifully that even the noodles taste like they came from your favorite restaurant.
- From prep to plate in 35 minutes, which means you can satisfy a serious craving without the delivery wait.
02 -
- Don't overcrowd your wok when cooking the beef; it will steam instead of sear, and you'll lose that caramelized crust that makes everything taste restaurant-quality.
- Slicing the beef against the grain is non-negotiable if you want it tender—taking 30 extra seconds to cut correctly changes the entire eating experience.
03 -
- Prep everything before you start cooking—noodles cooked, vegetables cut, sauce mixed, beef marinated—because once your wok is hot, everything moves fast and there's no time to chop garlic.
- If you can find fresh lo mein noodles at an Asian market, use them instead of dried; they have a tender texture that's worth the trip.