Beef Broccoli Lo Mein

Rainy Tuesdays became my lo mein nights during college when I discovered how quickly this came together compared to waiting for takeout delivery. The kitchen would fill with that unmistakable toasted sesame aroma, making my tiny apartment feel warm and inviting even on the gloomiest evenings. Now whenever I crave comfort food that actually nourishes me, this is the first recipe I reach for.

My roommate used to hover around the stove the moment she smelled the garlic hitting the hot oil, knowing dinner was minutes away. We started timing how fast we could get this on the table, competing with each other to see whose version looked more like the takeout place down the street. Those nights taught me that good food brings people together faster than any planned dinner party.

Ingredients

• Flank steak or sirloin (300 g/10.5 oz), thinly sliced against the grain: Cutting against the grain is the secret to melt in your mouth beef that stays tender even after high heat cooking
• Lo mein noodles (250 g/9 oz), fresh or dried: Fresh noodles give that authentic springy texture but dried work perfectly if thats what you have on hand
• Broccoli florets (2 cups, about 200 g/7 oz): Cutting them into bite sized pieces ensures they cook evenly and stay crisp tender
• Red bell pepper (1 small), thinly sliced: The sweetness balances the savory sauce and adds beautiful color to the dish
• Garlic (2 cloves), minced: Fresh garlic makes all the difference here, don't use the pre minced stuff
• Green onions (2), sliced plus more for garnish: Both the white and green parts add different layers of flavor
• Soy sauce (3 tbsp): Use a good quality brand, it makes up the base of the entire sauce
• Oyster sauce (2 tbsp): This adds that deep umami flavor that makes the sauce taste restaurant quality
• Hoisin sauce (1 tbsp): A touch of sweetness and thickness that helps the sauce coat the noodles
• Toasted sesame oil (1 tbsp): The toasted variety is essential, regular sesame oil lacks that nutty depth
• Sugar (1 tsp): Just enough to balance all the salty elements and bring everything together
• Cornstarch (1 tsp in sauce, 1 tsp for beef): This thickens the sauce and creates that glossy restaurant style coating
• Water (2 tbsp for sauce plus more for vegetables): Helps dissolve everything and creates the right consistency
• Toasted sesame seeds (2 tsp): Sprinkled on top for that final crunch and visual appeal

Instructions

Marinate the beef:

Toss the sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch until evenly coated, then let it sit for 10 minutes while you prep everything else

Cook the noodles:

Boil the lo mein noodles according to package instructions, drain well, and set aside

Make the sauce:

Whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 2 tablespoons water, and 1 teaspoon cornstarch until completely smooth

Sear the beef:

Heat 1 tablespoon oil in a large wok over high heat, add the beef in a single layer and let it sear for 2 to 3 minutes until browned, then remove and set aside

Cook the vegetables:

Add more oil to the hot wok, stir fry broccoli and bell pepper for 2 minutes, add 2 tablespoons water, cover and steam for 1 to 2 minutes until just tender

Add aromatics:

Toss in garlic and green onions, stir frying for just 30 seconds until fragrant

Combine everything:

Return beef to the pan, add noodles and sauce, tossing over high heat for 2 to 3 minutes until sauce thickens and coats everything

Finish and serve:

Serve immediately topped with toasted sesame seeds and extra green onions

Save

The first time I made this for my family, my usually picky younger brother went back for thirds which has never happened before or since. Now whenever I visit, this is the one meal everyone requests, no questions asked. Its become our comfort food tradition.

Choosing the Right Beef

I learned the hard way that buying pre sliced beef from the meat counter often results in tough, chewy pieces. Slice your own flank steak against the grain into thin strips, freezing it for 20 minutes first makes this so much easier. The difference in texture is worth the extra effort.

Noodle Secrets

After years of mushy noodles, I discovered rinsing them in cold water immediately after draining stops the cooking process completely. Toss them with a tiny bit of oil to prevent sticking and they will stay perfectly separate when you add them to the stir fry.

Building Better Stir Fry Skills

A hot wok makes all the difference, but you don't need to go out and buy one if you have a large heavy skillet. The key is letting it get smoking hot before adding oil and ingredients. Work in batches if needed, overcrowding lowers the temperature and leads to steaming instead of searing.

• Keep ingredients moving constantly once they hit the pan
• Slice everything uniformly for even cooking
• Never turn down the heat, adjust by moving ingredients around instead

Save

There is something incredibly satisfying about making your own takeout style food at home. This recipe has saved me from countless外卖 cravings and it will do the same for you.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin sliced thinly against the grain ensures tender, quick cooking results.

→ Can I substitute the noodles?

Yes, fresh or dried lo mein noodles both work well; alternatives like spaghetti can be used in a pinch.

→ How do I keep the broccoli crisp?

Stir-fry then steam briefly with water for 1-2 minutes to maintain a bright color and tender-crisp texture.

→ What gives the sauce its flavor?

A combo of soy, oyster, hoisin sauces, and toasted sesame oil creates a nutty, savory profile with balanced sweetness.

→ How can I add heat to the dish?

Incorporate chili flakes or a dash of sriracha into the sauce for a spicy kick.