Beef Broccoli Lo Mein (Printable)

Tender beef with crisp broccoli and noodles in a savory sesame-infused soy sauce stir-fry.

# What You Need:

→ Beef and Marinade

01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil

→ Noodles and Vegetables

05 - 9 oz lo mein noodles or spaghetti
06 - 1 tablespoon vegetable oil
07 - 2 cups broccoli florets
08 - 1 medium carrot, julienned
09 - 2 cloves garlic, minced
10 - 1/2 red bell pepper, sliced thin
11 - 3 green onions, sliced (reserve some for garnish)

→ Sauce

12 - 3 tablespoons soy sauce
13 - 2 tablespoons oyster sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon toasted sesame oil
16 - 2 teaspoons brown sugar
17 - 1/4 cup water
18 - 1 teaspoon cornstarch

→ Garnish

19 - 1 tablespoon toasted sesame seeds
20 - Extra sliced green onions

# How To Make It:

01 - Combine the beef with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly to coat and let marinate for 10 minutes.
02 - Cook noodles according to package directions until al dente. Drain well and set aside.
03 - Whisk together all sauce ingredients in a small bowl until smooth and cornstarch is fully dissolved.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef and stir-fry for 2-3 minutes until browned. Remove beef from pan and set aside.
05 - Add broccoli, carrot, and bell pepper to the same pan. Stir-fry for 2-3 minutes until just tender. Add garlic and cook for 30 seconds until fragrant.
06 - Return beef to the pan with noodles and green onions. Pour in the sauce and toss everything together until evenly coated and heated through, about 2 minutes.
07 - Transfer to a serving platter or individual plates. Sprinkle with toasted sesame seeds and extra green onions.

# Expert Suggestions:

01 -
  • The velveting technique makes budget-friendly flank steak impossibly tender
  • Everything happens in one pan, so cleanup is practically nonexistent
  • The sauce strikes that perfect balance between savory and slightly sweet
02 -
  • Don't overcrowd your pan when searing beef or it will steam instead of brown
  • Have your sauce whisked and ready before you start cooking, everything moves fast once heat is on
  • Slice your beef as thin as possible, partially freezing it for twenty minutes makes this effortless
03 -
  • Prep all ingredients before turning on any heat, stir-frying waits for no one
  • Let your wok get properly hot before adding oil for that restaurant-style sear

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