Beef and Broccoli Lo Mein (Printable)
Tender beef, broccoli, and noodles tossed in a savory sesame sauce for an Asian-inspired dish.
# What You'll 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
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 parts)
# How To Make:
01 - In a medium bowl, combine beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Toss thoroughly and marinate for at least 10 minutes.
02 - Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
03 - Prepare lo mein noodles according to package instructions, drain thoroughly, and set aside.
04 - Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until browned but not fully cooked. Remove and set aside.
05 - Add garlic, broccoli florets, and 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 all ingredients together and cook for an additional 2 to 3 minutes until well coated and heated through.
07 - Stir in sliced green onions, then remove from heat.
08 - Plate the stir-fry and garnish with toasted sesame seeds and extra green onions. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together faster than takeout and tastes even better because you control the sauce balance.
- The marinade makes the beef so tender and flavorful that even skeptical eaters ask for seconds.
- It's the kind of dish that feels impressive but honestly just requires confidence with high heat and good timing.
02 -
- High heat is your best friend here, a medium pan will give you steamed vegetables and rubbery beef instead of the crisp, caramelized results you're after.
- Don't fully cook the broccoli in its marinated state, it'll turn mushy when it hits the sauce, aim for crisp-tender and let the residual heat finish the job.
- Cornstarch in both the beef marinade and the sauce is what creates that silky, glossy coating that makes takeout so addictive.
03 -
- Prep everything before you start cooking, there's no time to chop garlic once the pan gets hot, and that's when mistakes happen.
- If your noodles stick together after draining, toss them with just a tiny bit of oil, it's an old restaurant trick that saves so much frustration.