Beef Broccoli Lo Mein (Printable)
Tender beef and crisp broccoli stir-fried with noodles in a flavorful sesame-soy sauce.
# What You'll Need:
→ Beef
01 - 10.5 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 2 cups broccoli florets (about 5.3 oz)
06 - 1 small red bell pepper, thinly sliced
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
→ Noodles
10 - 9 oz lo mein noodles or spaghetti
→ Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 2 tbsp hoisin sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp sesame oil
16 - 1 tsp sugar
17 - 1/4 tsp black pepper
→ Garnish
18 - 1 tbsp toasted sesame seeds
19 - Additional sliced green onions (optional)
# How-To Steps:
01 - Combine flank steak with 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil. Allow to marinate for 10 minutes.
02 - Cook lo mein noodles following package directions. Drain, rinse under 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 in a wok or large skillet over high heat. Stir-fry marinated beef for 2 to 3 minutes until browned. Remove and set aside.
05 - Add another tablespoon of oil to the pan. Stir-fry broccoli and bell pepper for 2 to 3 minutes until tender-crisp. Add garlic and ginger, cooking 30 seconds until aromatic.
06 - Return beef to the pan along with cooked noodles. Pour sauce over and toss for 2 to 3 minutes until noodles are coated and heated through.
07 - Stir in sliced green onions, remove from heat, garnish with toasted sesame seeds, and serve immediately.
# Expert Advice:
01 -
- Everything cooks fast enough that you can actually relax after dinner instead of collapsing into bed.
- The sesame and hoisin give it that takeout richness without the grease or the wait.
- Leftovers taste even better the next day when the noodles soak up more sauce overnight.
02 -
- Do not crowd the wok when you cook the beef or it will steam instead of sear. Work in batches if you need to.
- Rinse the noodles after boiling or they will stick together in a clump and refuse to separate when you toss them in the sauce.
- Have everything prepped and ready before you start cooking because once that wok gets hot, things move fast and there is no time to chop garlic mid-stir-fry.
03 -
- Freeze the beef for fifteen minutes before slicing so it firms up and you can get thinner, cleaner cuts.
- Use the highest heat your stove can manage. Stir-frying is all about that quick sear and smoky flavor you only get from serious heat.
- Taste the sauce before adding it to the wok and adjust the balance. Some brands of hoisin or oyster sauce are sweeter or saltier than others.