Beef Broccoli Lo Mein (Print Version)
Tender beef and crisp broccoli combined with noodles in a rich sesame sauce for an easy Asian meal.
# What You 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 (about 7 oz)
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 only)
# How to Make It:
01 - Toss beef strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a medium bowl. Marinate for at least 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, toasted sesame oil, water, and cornstarch in a small bowl until smooth. Set aside.
03 - Cook lo mein noodles according to package instructions. Drain and set aside.
04 - Heat vegetable oil in a large skillet or wok over high heat. Stir-fry marinated beef for 2 to 3 minutes until browned but not fully cooked. Remove from pan and set aside.
05 - Add garlic, broccoli florets, and sliced red bell pepper to the skillet. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return beef to the skillet. Add cooked noodles and prepared sauce. Toss to coat thoroughly and cook for an additional 2 to 3 minutes until heated through.
07 - Stir in sliced green onions just before serving.
08 - Plate the dish and garnish with toasted sesame seeds and additional green onions. Serve hot.
# Expert Hints:
01 -
- It comes together faster than takeout, and the results taste even better because you control the sauce balance.
- The beef stays tender and the broccoli keeps just enough crunch—it's that textural contrast that makes you keep twirling noodles onto your fork.
- One pan means one cleanup, and honestly, that alone makes weeknight dinner feel less like a chore.
02 -
- Slice the beef as thin as you can manage—if it's thick, it won't cook through in the few minutes you give it, and you'll end up with chewy beef instead of tender bites.
- Don't skip the high heat when searing beef; low heat steams it, and you lose that subtle crust that makes the texture interesting.
- Taste your sauce before tossing everything together—you might want a tiny bit more vinegar or sesame oil depending on your preferences and how concentrated it got while sitting.
03 -
- Prep everything before you start cooking—once you turn the heat on high, you won't have time to chop or measure, and rushing leads to overcooked vegetables or unevenly seared beef.
- Save a splash of pasta water to loosen the sauce if it gets too thick after you toss everything together; starch in the water helps the sauce cling better than plain water anyway.