Beef Broccoli Lo Mein

I started making this on weeknights when I was too tired to think but too hungry to settle for boring. The smell of garlic and ginger hitting hot oil always snaps me awake. One toss of the noodles in that glossy sauce and I remember why I keep coming back to this dish.

The first time I made this for my roommate, she stood by the stove asking if it was ready every thirty seconds. When I finally plated it, she went quiet for three bites, then asked me to teach her. Now we make it together on Thursdays, her chopping vegetables while I handle the wok.

Ingredients

• Flank steak: Slice it thin against the grain or it gets chewy. I learned that the hard way during my first attempt when every bite felt like a workout.
• Soy sauce: This is your salt and umami base, so use a decent brand. The cheap stuff can taste metallic and throw off the whole sauce balance.
• Cornstarch: It tenderizes the beef and helps the sauce cling to everything instead of pooling at the bottom of the bowl.
• Sesame oil: A little goes a long way. Too much and it overpowers, but just enough makes the whole dish smell like a proper stir-fry.
• Broccoli florets: Keep them bite-sized so they cook evenly. I like a little char on the edges for texture.
• Red bell pepper: Adds sweetness and color. Sometimes I use orange or yellow peppers depending on what looks good at the market.
• Green onions: Slice them on the bias for that classic look. They add a fresh bite right at the end.
• Garlic and ginger: Fresh is non-negotiable here. The jarred stuff just does not have the same punch when it hits the heat.
• Lo mein noodles: If you cannot find them, spaghetti works in a pinch. Just cook it a minute less than the box says so it does not get mushy in the wok.
• Oyster sauce: This is where the deep savory flavor comes from. Look for a vegetarian version if needed, but do not skip it.
• Hoisin sauce: It brings a hint of sweetness and complexity that balances the salty soy and tangy vinegar.
• Rice vinegar: Cuts through the richness and keeps the sauce from feeling heavy.
• Toasted sesame seeds: I toast mine in a dry pan for a minute until they smell nutty. Store-bought toasted ones work too, but fresh is better.

Instructions

Marinate the beef:

Toss the sliced beef with soy sauce, cornstarch, and sesame oil in a bowl. Let it sit for ten minutes while you prep everything else. The cornstarch makes the beef silky and helps it brown without sticking.

Cook the noodles:

Boil the lo mein noodles according to the package, then drain and rinse them under cold water to stop the cooking. This keeps them from turning gummy when you toss them in the wok later.

Mix the sauce:

Whisk together soy sauce, oyster sauce, hoisin, rice vinegar, sesame oil, sugar, and black pepper in a small bowl. Taste it and adjust if you like it sweeter or saltier.

Sear the beef:

Heat a tablespoon of oil in a wok over high heat until it shimmers. Add the beef in a single layer and let it sear for two minutes without stirring, then toss and cook another minute. Remove it and set aside.

Stir-fry the vegetables:

Add another tablespoon of oil to the same wok. Toss in the broccoli and bell pepper, stirring constantly for two to three minutes until they soften but still have snap. Add the garlic and ginger last and cook for thirty seconds until the smell fills your kitchen.

Combine everything:

Return the beef to the wok along with the cooked noodles. Pour in the sauce and toss everything together for two to three minutes, making sure every strand of noodle gets coated.

Finish and serve:

Stir in the green onions, then pull the wok off the heat. Sprinkle toasted sesame seeds over the top and serve it hot, straight from the pan.

Save

One Sunday I made a double batch for a potluck and watched people go back for seconds without saying a word. My friend finally looked up and said it tasted better than the place down the street. That is when I knew this recipe was a keeper.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat with a splash of water to loosen the noodles. The microwave works too, but the wok gives you back some of that fresh-cooked texture.

Variations to Try

Swap the beef for chicken thighs, shrimp, or firm tofu if you want to change things up. I have also thrown in snap peas, mushrooms, or baby corn when I had them on hand. If you like spice, stir in chili paste or red pepper flakes with the sauce for a kick that builds with each bite.

Serving Suggestions

This dish is hearty enough to stand alone, but sometimes I serve it with a simple cucumber salad or a bowl of miso soup on the side. A cold beer or iced green tea cuts through the richness and makes the whole meal feel balanced.

• Top with extra sesame seeds and green onions for a restaurant-style presentation.
• Serve with chopsticks and small bowls for an informal weeknight dinner that still feels special.
• Pair it with steamed dumplings or spring rolls if you are feeding a crowd.

Save

This is the kind of meal that makes you feel capable even on a long day. Keep the ingredients stocked and you will always have a solid dinner within reach.

Recipe FAQs

→ How do I keep the beef tender while stir-frying?

Marinate the thinly sliced beef with soy sauce, cornstarch, and sesame oil to help retain moisture and tenderness during high-heat cooking.

→ What’s the best way to cook the noodles for this dish?

Cook noodles according to package instructions, then rinse under cold water and drain well to prevent sticking before stir-frying.

→ Can I use other vegetables instead of broccoli?

Yes, vegetables like snap peas, mushrooms, or bell peppers make excellent alternatives or additions for varied texture and flavor.

→ How is the sauce balanced in flavor?

The sauce combines savory soy, sweet hoisin, tangy rice vinegar, and nutty sesame oil for a complex and harmonious taste.

→ What garnish adds the final touch to this dish?

Toasted sesame seeds and fresh green onions provide a fragrant, crunchy finish that enhances both appearance and flavor.