Beef Broccoli Lo Mein (Print Version)
Tender beef and broccoli combine with noodles in a rich sauce and toasted sesame seeds for crunch.
# What You Need:
→ Beef
01 - 12 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp freshly ground black pepper
→ Vegetables
05 - 10 oz broccoli florets
06 - 1 medium carrot, julienned
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, minced
→ Noodles
10 - 10 oz lo mein or egg noodles
→ Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tbsp toasted sesame oil
15 - 1 tbsp rice vinegar
16 - 1 tbsp brown sugar
17 - 2 tbsp water
→ Garnish
18 - 2 tbsp toasted sesame seeds
19 - Extra sliced spring onions (optional)
# How to Make It:
01 - Toss the sliced flank steak with 1 tablespoon soy sauce, cornstarch, and black pepper in a bowl; let it marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, rice vinegar, brown sugar, and water in a small bowl; set aside.
03 - Boil lo mein noodles according to package directions; drain, rinse briefly under cold water, and set aside.
04 - Heat a large wok or skillet over medium-high heat and toast sesame seeds for 2 to 3 minutes, stirring constantly until golden and fragrant; remove and reserve for garnish.
05 - Add 1 tablespoon neutral oil to the wok and stir-fry marinated beef for 2 to 3 minutes until just browned; remove and set aside.
06 - Add another tablespoon of oil if needed, stir-fry garlic and ginger for 30 seconds until fragrant; add broccoli florets and julienned carrot, cooking for 3 to 4 minutes until crisp-tender.
07 - Return beef to the wok along with noodles, pour sauce over, and toss thoroughly to coat and warm through, approximately 2 minutes.
08 - Stir sliced spring onions into the mixture, remove from heat.
09 - Plate immediately and sprinkle with toasted sesame seeds and additional spring onions if desired.
# Expert Hints:
01 -
- It tastes like takeout but comes together faster than delivery arrives.
- The beef stays tender and the broccoli keeps its snap, no sad soggy vegetables here.
- One pan does almost everything, which means less cleanup and more time enjoying what you made.
02 -
- Don't crowd the beef in the wok—it needs space to brown properly, not steam itself.
- The cornstarch coating on the beef is what gives it that silky restaurant texture, so don't skip the marinade step.
- Slice your broccoli and carrot before you start cooking because everything moves fast once heat is involved.
03 -
- Slice your beef against the grain—it's the difference between tender and chewy, and it matters more than most people realize.
- Toast your own sesame seeds right before serving if you can; the smell and flavor are incomparable to pre-toasted ones sitting in a jar.