Beef Broccoli Lo Mein

The first time I made lo mein at home, I stood over my wok watching the sauce bubble and thicken, that incredible sesame-soy aroma filling my kitchen. My roommate wandered in, drawn by the smell, and asked if I'd ordered takeout. When I told her I'd thrown it together in twenty minutes, she looked at me like I'd revealed a magic trick rather than a basic stir-fry technique.

Last winter my sister came over after a terrible day at work, exhausted and hungry. I had this going on the stove within minutes of her walking through the door. Seeing her shoulders actually drop as she took that first bite, noodles perfectly coated and vegetables still crisp, that's when this recipe became a weeknight staple rather than just another dinner idea.

Ingredients

• Flank steak (300 g): Slice thinly against the grain to break up tough muscle fibers for melt-in-your-mouth tenderness
• Soy sauce (1 tbsp for marinade, 3 tbsp for sauce): The foundation of both the beef seasoning and the finished dish
• Cornstarch (1 tsp for marinade, 1 tsp for sauce): Creates that velvety texture on beef and thickens your sauce beautifully
• Sesame oil (1 tsp for marinade, 1 tbsp for sauce): Toasted version adds incredible depth and aroma
• Lo mein noodles (250 g): Fresh or dried both work, just cook to al dente so they hold their shape during tossing
• Broccoli florets (2 cups): Cut into bite-sized pieces so they cook quickly and stay bright green
• Carrot (1 medium, julienned): Adds sweetness and crunch that balances the rich beef
• Garlic (2 cloves, minced): Fresh is best here, added late so it doesn't burn
• Red bell pepper (1/2, sliced thin): Brings color and a subtle sweetness to the vegetable mix
• Green onions (3, sliced): Use both white and green parts for different layers of flavor
• Oyster sauce (2 tbsp): The secret ingredient that adds restaurant-style depth
• Hoisin sauce (1 tbsp): Contributes that characteristic slight sweetness and gloss
• Brown sugar (2 tsp): Helps balance soy sauce and creates that gorgeous caramelized glaze
• Water (1/4 cup): Thins the sauce just enough to coat everything evenly
• Toasted sesame seeds (1 tbsp): The final touch that adds crunch and visual appeal

Instructions

Prepare the beef:

Combine the sliced flank steak with soy sauce, cornstarch, and sesame oil in a bowl. Let it sit for ten minutes while you prep everything else.

Cook your noodles:

Boil according to package directions until just al dente, then drain immediately. Don't rinse, that starch helps the sauce cling later.

Mix the sauce:

Whisk together soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, water, and cornstarch until completely smooth. Keep it near your cooking station.

Sear the beef:

Heat oil in a large wok or skillet over medium-high heat. Add beef in a single layer and let it sear for two to three minutes until browned, then remove and set aside.

Cook the vegetables:

Add broccoli, carrot, and bell pepper to the hot pan. Stir-fry for two to three minutes until they're just tender-crisp, then add garlic for thirty seconds.

Bring it all together:

Return beef to the pan with noodles and green onions. Pour in the sauce and toss everything for two minutes until coated and hot.

Finish and serve:

Transfer to plates or a platter immediately. Sprinkle generously with toasted sesame seeds and any reserved green onions.

Save

This dish became my go-to for potluck contributions after a friend literally followed me home asking for the recipe. Something about the combination of tender beef, crisp vegetables, and that glossy sauce makes people assume you spent hours over the stove.

Making It Your Own

I've learned that the sauce is incredibly forgiving. If you like more heat, add chili flakes or a squirt of sriracha to the sauce mixture. The brown sugar is also flexible, adjusting up or down depending on your sweet tooth. Sometimes I'll throw in snow peas or baby corn just to use up whatever's in the crisper drawer.

Protein Options

While flank steak is traditional and works beautifully here, I've made this with sliced chicken breast and it's equally delicious. Just adjust your cooking time accordingly as chicken cooks a bit faster than beef. For a vegetarian version, firm tofu cubes work well, just press them first to remove excess water.

Serving Suggestions

This lo mein holds up well for lunch the next day, though I'll admit the vegetables lose some of their crispness. Serve it alongside simple steamed dumplings or a light cucumber salad to round out the meal. The flavors are bold enough that you don't need much else to feel satisfied.

• Keep extra toasted sesame oil on hand for drizzling at the table
• Plastic chopsticks make for more authentic eating and better portion control
• A splash of rice vinegar cuts through the richness if needed

Save

There's something deeply satisfying about a homemade noodle dish that tastes better than takeout and comes together faster than delivery would arrive. Enjoy those slurps.

Recipe FAQs

→ What cut of beef works best?

Flank steak is ideal due to its tenderness and flavor when sliced thinly against the grain.

→ Can I substitute the noodles?

Yes, lo mein noodles can be replaced with spaghetti or other similar wheat noodles for convenience.

→ How can I add extra heat?

Adding chili flakes or a dash of sriracha to the sauce brings a nice spicy kick.

→ What’s the best way to keep vegetables crisp?

Stir-fry vegetables on high heat briefly to retain their crunch while cooking evenly.

→ Can this be made with other proteins?

Chicken or tofu are great alternatives that work well with the same sauce and cooking method.