Beef Broccoli Lo Mein (Printable)
Tender beef and crisp broccoli tossed with noodles in a sesame oil sauce for a flavorful meal.
# What You'll Need:
→ Beef
01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 3 tbsp soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tbsp dark soy sauce (optional, for color)
09 - 1 tbsp brown sugar
10 - 1 tsp sesame oil
11 - 2 tbsp water
12 - 1 tsp cornstarch
→ Lo Mein
13 - 9 oz lo mein or egg noodles
14 - 2 tbsp vegetable oil
15 - 2 garlic cloves, minced
16 - 1 tbsp fresh ginger, minced
17 - 1 small onion, sliced
18 - 7 oz broccoli florets
19 - 1 medium carrot, julienned
20 - 2 green onions, sliced
21 - 1 tbsp toasted sesame seeds
22 - Extra sesame oil, for drizzling
# How-To Steps:
01 - Combine sliced flank steak with soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and set aside to marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce, brown sugar, sesame oil, water, and cornstarch until smooth. Set aside.
03 - Prepare lo mein or egg noodles according to package instructions. Drain, rinse with cold water, and set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until just cooked through. Remove and set aside.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry minced garlic, ginger, and sliced onion for 1 minute until fragrant.
06 - Add broccoli florets and julienned carrot to the wok. Stir-fry for 2 to 3 minutes until tender-crisp.
07 - Return beef to the wok with cooked noodles. Pour in the sauce and toss to combine. Stir-fry for 2 to 3 minutes until evenly coated and heated through.
08 - Drizzle with additional sesame oil, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- It's faster than ordering takeout once you get the rhythm down, and tastes better because you control how much garlic goes in.
- The beef stays impossibly tender because of one tiny trick with cornstarch and marinating, which I discovered by accident.
- Sesame oil transforms everything—one drizzle and suddenly it tastes like you've been cooking Chinese food your whole life.
02 -
- Slicing the beef against the grain isn't optional—it's the difference between tender bites and chewy disappointment, and once you feel that difference you'll never forget it.
- High heat is your friend here; a lukewarm wok gives you steamed noodles instead of that slight char that makes this dish sing.
- Don't add the sauce until the last moment when everything else is ready, because noodles absorb liquid fast and you can end up with a dry, caked-on mess if you're not careful with timing.
03 -
- Buy flank steak and slice it yourself rather than getting pre-sliced beef—it costs less and gives you control over thickness, plus you learn to read the grain of the meat.
- Keep everything prepped and ready before you turn on the heat because once the wok is hot, things move faster than you expect and there's no time to chop while you're cooking.