Beef Broccoli Lo Mein (Printable)
Tender beef strips and broccoli with noodles in a savory sesame sauce for an Asian-inspired meal.
# 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 part)
# How To Make It:
01 - Combine flank steak, 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat and marinate for at least 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, toasted sesame oil, water, and 1 tsp cornstarch in a small bowl until smooth. Set aside.
03 - Prepare lo mein noodles according to package instructions. Drain and set aside.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Stir-fry marinated beef for 2–3 minutes until just browned. Remove from skillet and set aside.
05 - Add garlic, broccoli, and red bell pepper to the skillet. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
06 - Return beef to the skillet with vegetables. Add cooked noodles and sauce, tossing to coat evenly. Cook for an additional 2–3 minutes until heated through.
07 - Stir in sliced green onions to finish.
08 - Plate hot and garnish with toasted sesame seeds and extra sliced green onions.
# Expert Advice:
01 -
- It comes together faster than delivery, and you control exactly how much sauce coats every noodle.
- The beef stays tender because you understand the trick of slicing against the grain and not overcooking it.
- There's something deeply satisfying about tossing everything in one pan and watching it transform into restaurant-quality food.
02 -
- Slice your beef against the grain or it'll be tough—this is the one thing that separates restaurant-quality from chewy disappointment.
- High heat is your friend here; if your pan or wok isn't hot enough, the beef will steam instead of sear and everything loses its magic.
- Don't add the sauce too early or your noodles will absorb it all and become gluey—timing matters.
03 -
- Keep your ingredients prepped and within arm's reach before you start cooking—wok cooking moves fast and you won't have time to dice garlic mid-sear.
- If the sauce seems too thick once it's all together, add a splash of water and stir; if it's too thin, let it cook uncovered for another minute.