A delicious and easy-to-make Beef and Broccoli Lo Mein recipe that combines tender beef, fresh broccoli, and flavorful noodles in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Low Fat
Ingredients
Scale
1 pound flank steak or sirloin, thinly sliced against the grain
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
½ teaspoon black pepper
2 tablespoons vegetable oil
12 ounces lo mein noodles (or spaghetti)
1 teaspoon sesame oil (to toss with cooked noodles)
3 cups broccoli florets
1 small onion, sliced
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
⅓ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
½ cup beef broth
1 tablespoon cornstarch
½ teaspoon crushed red pepper flakes (optional)
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
In a bowl, combine the beef with the cornstarch, soy sauce, sesame oil, and black pepper. Let marinate for 15 minutes.
Bring a large pot of salted water to a boil. Cook the lo mein noodles according to the package directions until just al dente. Drain and toss with 1 teaspoon sesame oil to prevent sticking.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, rice vinegar, beef broth, cornstarch, and crushed red pepper flakes (if using).
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Cook the beef in batches for 2–3 minutes, until browned. Remove and set aside.
Add the remaining 1 tablespoon oil to the wok. Stir-fry the broccoli and onion for 3–4 minutes, until crisp-tender. Add the garlic and ginger and cook for 30 seconds, until fragrant.
Return the beef to the wok. Add the cooked noodles. Pour the sauce over everything. Toss continuously for 2–3 minutes, until the sauce thickens and coats the noodles evenly.
Garnish with sliced green onions and sesame seeds. Serve hot with egg rolls, potstickers, steamed dumplings, or Asian cucumber salad.
Notes
Store in an airtight container for up to 4 days in the refrigerator.
Freeze for up to 2 months (the noodles may soften slightly after thawing).
Warm in a skillet over medium heat with a splash of beef broth or water, or microwave until heated through.
Slice the beef against the grain for the most tender texture.
Cook the beef in batches to get a good sear instead of steaming it.
Don’t overcook the broccoli—it should stay bright green with a slight crunch.
Add mushrooms, bell peppers, carrots, snap peas, or baby corn for extra vegetables.
For a spicy version, stir 1–2 teaspoons sriracha or 1 teaspoon chili garlic sauce into the sauce.