Beef and Broccoli Lo Mein

Beef and broccoli lo mein noodles make for a hearty and satisfying dinner that comes together in just about half an hour. Tender steak, crisp broccoli, and a sweet savory sauce all get tossed with chewy noodles for a weeknight meal that feels just as good as takeout but fresher and more comforting at home.

This recipe became a quick favorite in my house after I whipped it up for a last-minute dinner with friends. Now it is my go-to whenever I have steak in the fridge and everyone is always asking for seconds.

Ingredients

• Soy sauce: adds savory depth to both the beef and the sauce look for low sodium for balance
• Oyster sauce: boosts umami in the sauce and gives the most authentic flavor
• Honey: lends natural sweetness to the sauce you can substitute with brown sugar if you like
• Rice vinegar: softens and brightens all the flavors try to find unseasoned rice vinegar
• Browning: optional but gives a deep color to your sauce use a few drops if you like the richer shade
• Flank steak or sirloin: these cuts stay tender and juicy make sure to slice thinly across the grain for best texture
• Cornstarch: used for marinating beef and for thickening the sauce check that your cornstarch is fresh for best results
• Fresh ginger: brings warmth and zing grate your own or buy pre-minced ginger from the produce section
• Sesame oil: adds nutty flavor use toasted sesame oil for the most impact
• Onion, garlic, and extra ginger: build the aromatic base of the stir fry fresh is always best for bold flavor
• Broccoli: provides crunch and color pick firm dark green florets with no yellowing
• Spaghetti or lo mein noodles: both work well go for regular spaghetti if you do not have lo mein on hand

Step-by-Step Instructions

Cook the Noodles:

Begin by boiling noodles in a big pot with plenty of salted water. Cook until just al dente and drain completely. Rinse lightly with cold water to prevent sticking and set aside covered so they stay moist.

Mix the Sauce:

In a bowl whisk together soy sauce oyster sauce honey rice vinegar and browning if you are using it. In a second small bowl stir cold water and cornstarch into a smooth slurry. Slowly add the slurry into your sauce whisking as you pour so it does not clump and then set this aside.

Marinate the Beef:

Place sliced steak into a large bowl and add soy sauce cornstarch rice vinegar and ginger powder. Toss everything together with your hands to coat the meat evenly and let it sit while you continue.

Brown the Beef:

Pour sesame oil into your preheated wok or large skillet. Add beef slices in a single layer. Let them sear without moving for one to two minutes so they get brown edges. Stir and cook just until the pieces are no longer pink. Scoop them onto a plate and set aside.

Sauté the Aromatics:

Return the wok to medium high heat. Add onions garlic and ginger to the remaining oil. Stir and cook for about two to three minutes until they are soft and fragrant making sure nothing burns.

Add Broccoli and Noodles:

Toss broccoli florets into the wok with the aromatics. Cook for another two minutes just until they turn bright green. Pile in your cooked noodles and continue to stir fry together letting noodles get a little bit of caramelization on the edges for extra flavor.

Incorporate the Sauce:

Slowly pour your prepared sauce over the noodle and vegetable mixture. Stir everything thoroughly from the bottom so the sauce coats each strand of noodle and every piece of broccoli.

Finish with Beef:

Add the beef back into the wok and toss all the ingredients together for another one or two minutes until everything is piping hot and the sauce has thickened and clings to the noodles.

Serve Hot:

Dish up the noodles right away while they are still steaming so everyone gets the best texture and taste.

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My favorite part has always been the way the honey caramelizes at the bottom of the wok. Once my family came running to the kitchen just from the smell alone and everyone wanted to sneak a bite before dinner could even hit the table.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The noodles absorb the sauce as they sit so add a small splash of water before reheating to bring everything back to life. This dish does not freeze well since the noodles can get mushy once thawed so enjoy it fresh if possible.

Ingredient Substitutions

You can swap out the steak for chicken shrimp or keep it vegetarian by adding more vegetables like carrots snap peas or bell peppers. If you do not have oyster sauce try hoisin sauce but note the final flavor will be a bit sweeter. For noodles, regular spaghetti works great as a substitute for lo mein.

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Serving Suggestions

Serve these noodles hot and garnished with extra green onions or a sprinkle of toasted sesame seeds for crunch. I love to offer sriracha or chili garlic sauce on the side so everyone can adjust the spice level to their liking. Pair with a simple cucumber salad or steamed dumplings for a complete meal.

Cultural Context

Lo mein originated as a traditional Cantonese noodle dish designed to stretch a few simple ingredients into a quick and filling meal. The combination of beef broccoli and soy based sauce is an American Chinese restaurant staple inspired by both authentic and local flavors making this dish deliciously familiar and satisfying.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin are ideal for their tenderness, but other lean cuts can be used if sliced thinly.

→ Can I substitute the noodles?

Yes, spaghetti or other long noodles can be used if traditional lo mein noodles aren't available.

→ How do I keep broccoli crisp?

Add broccoli towards the end and cook on high heat for a short time to retain its bright, crisp texture.

→ What gives the sauce its flavor?

Soy sauce, oyster sauce, honey, and rice vinegar combine to create a savory, sweet, and tangy profile.

→ Are leftovers easy to reheat?

Yes, gently reheat the dish in a skillet or microwave with a splash of water to preserve moisture and texture.

→ Can I add other vegetables?

Absolutely. Snap peas, bell peppers, or carrots can be stir-fried along with the broccoli for added flavor.