Beef Broccoli Lo Mein

I stumbled into this dish on a Tuesday night when the fridge was half-empty and I had a craving I couldn't name. What started as improvisation turned into one of those recipes I now make without thinking. The smell of toasted sesame seeds still reminds me of that first attempt, when I burned the garlic but somehow everything else turned out perfect.

The first time I made this for friends, someone asked if I'd ordered takeout and just plated it nicely. I took that as the highest compliment. We sat around the table passing bowls, and by the end, there wasn't a single noodle left. One friend still texts me asking when I'll make it again.

Ingredients

• Flank steak: Slicing it thin against the grain is the only way to keep it tender, and marinating it even briefly makes all the difference.
• Broccoli florets: They should stay bright green and a little crunchy, not soft or gray.
• Lo mein noodles: Fresh or dried both work, but don't skip rinsing them after cooking or they'll clump together.
• Soy sauce: This is the backbone of the marinade and the sauce, so use one you actually like tasting.
• Oyster sauce: It adds a savory depth that soy sauce alone can't give, almost like umami in a bottle.
• Hoisin sauce: A little sweetness and complexity that keeps the sauce from tasting flat.
• Toasted sesame oil: Just a tablespoon perfumes the whole dish, but too much and it tastes like you poured perfume on dinner.
• Sesame seeds: Toasting them yourself takes two minutes and makes them taste completely different from the ones you just sprinkle on.
• Garlic and ginger: Minced fresh, these two are the scent that pulls everyone into the kitchen.
• Spring onions: They add a sharp freshness right at the end that balances all the richness.

Instructions

Marinate the beef:

Toss the sliced flank steak with soy sauce, cornstarch, and black pepper, then let it sit for 10 minutes. The cornstarch helps the beef brown beautifully and keeps it juicy.

Mix the sauce:

Whisk together soy sauce, oyster sauce, hoisin, sesame oil, rice vinegar, brown sugar, and water in a small bowl. It should smell rich and balanced, not too salty or too sweet.

Cook the noodles:

Boil the lo mein noodles according to the package, then drain and rinse them quickly under cold water. This stops them from overcooking and getting mushy.

Toast the sesame seeds:

Heat your wok over medium-high and add the sesame seeds, stirring constantly until they turn golden and smell nutty. Remove them right away or they'll burn.

Sear the beef:

Add a tablespoon of oil to the hot wok and stir-fry the beef for 2 to 3 minutes until just browned. Take it out and set it aside so it doesn't overcook.

Cook the aromatics and vegetables:

Add more oil if needed, then toss in garlic and ginger for 30 seconds until they smell incredible. Add broccoli and carrot, stir-frying for 3 to 4 minutes until tender but still crisp.

Bring it all together:

Return the beef to the wok along with the noodles, pour the sauce over everything, and toss for about 2 minutes until everything is glossy and heated through. Stir in the spring onions and take it off the heat.

Serve:

Plate the noodles and sprinkle generously with toasted sesame seeds and extra spring onions if you have them.

Save to Pinterest

There was a night last spring when I made this after a long day, and my partner walked in just as I was tossing everything together in the wok. The kitchen was warm and smelled like ginger and sesame, and we ate it standing at the counter because we were too hungry to wait. It became one of those small, perfect moments where food is more than fuel.

Variations You Can Try

If beef isn't your thing, chicken thighs work beautifully and stay tender even if you overcook them a little. I've also made this with firm tofu pressed and cut into cubes, and it soaks up the sauce like a sponge. For a spicy version, I add chili flakes or a drizzle of Sriracha to the sauce, and it wakes the whole dish up without overpowering it.

What to Serve It With

This dish is filling enough on its own, but sometimes I start with a simple cucumber salad dressed in rice vinegar and a pinch of sugar. A cold beer or iced jasmine tea cuts through the richness nicely. If you want something green on the side, blanched bok choy with a drizzle of soy sauce is clean and easy.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. The noodles soak up more sauce as they sit, so they taste even richer the next day. I reheat it in a hot skillet with a splash of water to loosen everything up, and it comes back to life in minutes.

• If the noodles seem dry after storing, add a tablespoon of water or broth when reheating.
• You can freeze the sauce separately and cook fresh noodles and vegetables when you're ready.
• Toasted sesame seeds lose their crunch after a day, so save some to sprinkle fresh when serving leftovers.

Save to Pinterest

This dish has become one of those recipes I reach for when I want something comforting but not boring, familiar but still exciting. I hope it finds a place in your rotation too.

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak thinly sliced against the grain is ideal for tenderness and quick cooking.

→ Can I substitute the noodles for a gluten-free option?

Yes, tamari sauce can be used instead of soy, and gluten-free noodles will work well.

→ How do I achieve a good crunch on the broccoli?

Stir-fry the broccoli for just 3-4 minutes until crisp-tender to retain texture and color.

→ What is the purpose of toasting sesame seeds?

Toasting enhances their nutty aroma and provides a crunchy contrast as a garnish.

→ Can the beef be replaced with another protein?

Chicken or tofu can be used as alternatives, adjusting cooking times accordingly.