Beef Broccoli Lo Mein (Print Version)

Tender beef with crisp broccoli and noodles in a rich sesame-soy sauce for a satisfying meal.

# What You'll Need:

→ Beef

01 - 10.5 oz flank steak, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil

→ Vegetables

05 - 2 cups broccoli florets
06 - 1 small red bell pepper, thinly sliced
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated

→ Noodles

10 - 9 oz lo mein noodles or spaghetti

→ Sauce

11 - 3 tablespoons soy sauce
12 - 2 tablespoons oyster sauce
13 - 2 tablespoons hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon sesame oil
16 - 1 teaspoon sugar
17 - 1/4 teaspoon black pepper

→ Garnish

18 - 1 tablespoon toasted sesame seeds
19 - Additional sliced green onions (optional)

# How-To Steps:

01 - Combine sliced flank steak with 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil. Let marinate for 10 minutes.
02 - Prepare lo mein noodles according to package directions. Drain, rinse with cold water, and set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and black pepper in a small bowl.
04 - Heat 1 tablespoon oil over high heat in a large wok or skillet. Stir-fry marinated beef for 2 to 3 minutes until just browned. Remove and set aside.
05 - Add 1 tablespoon oil to the same pan. Cook broccoli and red bell pepper for 2 to 3 minutes until tender-crisp. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
06 - Return beef to the pan. Add cooked noodles and pour in the sauce. Toss well for 2 to 3 minutes until noodles are coated and heated through.
07 - Stir in sliced green onions. Remove from heat, sprinkle with toasted sesame seeds, and serve immediately.

# Expert Tips:

01 -
  • Everything cooks in under twenty minutes, so you can make it on a weeknight without feeling like you sacrificed your evening.
  • The sesame-soy sauce clings to every noodle and coats the beef in a way that tastes like takeout, but you know exactly what went into it.
  • You can swap the vegetables or protein based on what you have, and it still works every single time.
02 -
  • If your wok or skillet isn't hot enough, the beef will steam instead of sear, and you'll lose that caramelized edge that makes the dish taste right.
  • Rinsing the noodles after cooking might seem unnecessary, but skipping it will leave you with a sticky, clumped mess that won't toss evenly with the sauce.
  • Don't add the garlic and ginger too early or they'll burn and turn bitter, which will carry through the whole dish.
03 -
  • Prep everything before you turn on the heat, because once the wok is hot, you won't have time to chop or measure anything.
  • If you want restaurant-level flavor, add a tiny splash of Shaoxing wine to the beef marinade and another to the sauce just before tossing.
  • Toast your sesame seeds in a dry pan for a minute until they smell nutty, it makes them taste stronger and look better on top.

Go Back