Beef and Broccoli Lo Mein brings together tender beef, crisp vegetables, and slurp-worthy noodles in a deeply savory sauce. This homemade version captures everything you love about classic Chinese takeout—with fresher, brighter flavors and complete control over every ingredient.
Whether you’re craving a weeknight dinner or planning a casual get-together, this dish gets rave reviews for both taste and presentation. Let’s break down every aspect, from the best beef cuts to noodle choices and smart cooking strategies, so you can create a restaurant-quality dish right at home.
What Makes Beef and Broccoli Lo Mein Special?
The magic starts with contrasts: juicy, thin-sliced beef, vibrant green broccoli, and tender lo mein noodles all coated in a rich, sesame-scented sauce. Each element plays a distinct role:
- Beef brings savory depth. Marinated and flash-seared, it stays tender and flavorful.
- Broccoli delivers crunch and color. A quick steam locks in texture and nutrients.
- Noodles soak up sauce. Dense and chewy, they’re the heart of the meal.
When combined, every bite gives you salty, sweet, and umami notes balanced by mellow heat and bright vegetables. You’ll find this dish both deeply comforting and surprisingly easy to master.
Core Ingredients
Working with fresh, quality ingredients makes a big difference. Here’s what you’ll need:
- Beef: Flank steak is the top pick, thanks to its balance of flavor and tenderness. Sirloin or even ribeye work well if you want extra richness.
- Noodles: Lo mein noodles, made from wheat flour, have a signature chewy texture. Substitute with egg noodles, udon, or even spaghetti if needed.
- Sauces and Seasonings: Soy sauce (light and dark), oyster sauce, hoisin, rice vinegar, toasted sesame oil, and a pinch of brown sugar create that classic complex sauce.
- Vegetables: Fresh broccoli florets feature prominently. Mix in julienned carrots and bell peppers for sweetness and color. Fresh garlic and ginger provide aromatic depth.
- Other Essentials: Cornstarch thickens both the marinade and sauce. A splash of chicken broth or water helps the sauce glide over every noodle.
Ingredient Table
| Ingredient | Amount | Purpose |
|---|---|---|
| Flank steak (sliced thin) | 1/2 lb (225 g) | Main protein |
| Lo mein noodles | 8 oz (225 g) | Base |
| Broccoli florets | 2 cups | Vegetable, crunch |
| Carrots (julienned) | 1/2 cup | Color, sweetness |
| Red bell pepper (sliced) | 1/2 cup | Color, crunch |
| Garlic (minced) | 2 cloves | Aromatics |
| Fresh ginger (grated) | 1 tsp | Warmth, aroma |
| Soy sauce | 3 tbsp | Savoriness |
| Oyster sauce | 2 tbsp | Umami depth |
| Hoisin sauce | 1 tbsp | Slight sweetness |
| Dark soy sauce | 1 tbsp | Color, intensity |
| Rice vinegar | 1 tbsp | Acidity |
| Brown sugar | 2 tsp | Balance |
| Sesame oil | 1 tbsp | Nutty aroma |
| Chicken broth (or water) | 1/2 cup | Sauce base |
| Cornstarch | 2 tsp | Thickening |
| Vegetable oil | 2 tbsp | Stir-frying |
| Green onions, sesame seeds | To serve | Freshness, garnish |
Step-by-Step Preparation
Let’s walk through each step so nothing gets lost in the shuffle:
1. Marinate the Beef
Place your thinly sliced steak in a bowl. Toss with 1 tablespoon soy sauce, 1/2 teaspoon cornstarch, and 1 teaspoon sesame oil. Let it rest for 15–30 minutes. This short marinade ensures juicy, tender bites.
2. Get Noodles Ready
Cook your lo mein noodles according to the package. Drain, rinse with cold water to stop cooking, and set aside. Give them a light toss with oil if they start to stick.
3. Prepare the Sauce
In a small bowl, blend the remaining soy sauce, oyster sauce, hoisin, dark soy sauce, rice vinegar, brown sugar, chicken broth, and the rest of the cornstarch. Whisk until you see no lumps.
4. Stir-Fry the Beef
Heat 1 tablespoon of oil in a wok (or a large skillet) over high heat. Add the marinated beef in a single layer. Cook for 2–3 minutes, stirring, until just browned. Remove it before it overcooks.
5. Vegetables and Aromatics
Add a splash of oil to the same pan. Drop in broccoli and carrots. Sauté for 2 minutes, then cover with a lid and allow them to steam for another 2 minutes with a tablespoon of water. Once they look vibrant and slightly tender, toss in bell peppers, garlic, and ginger. Stir-fry for 1 more minute to release those aromatics.
6. Bringing It All Together
Return the cooked beef and any juices to the pan. Pour in the sauce and bring to a simmer. When you see the sauce start to thicken, add your noodles. Toss everything for 2–3 minutes until evenly coated and steaming.
7. Serve Hot
Pile it into bowls. Sprinkle with chopped green onions and sesame seeds. Serve immediately for the best texture and taste.
Tips for Outstanding Results
A few pro moves take this lo mein from good to unforgettable:
- Slice across the grain: For truly tender beef, cut thin strips perpendicular to the muscle fibers. Try partially freezing the steak for easier slicing.
- Avoid crowding the pan: Too much meat at once leads to steaming, not searing. Cook in batches if necessary.
- Prep everything first: Stir-frying goes fast. Have chopped vegetables, sauce, and noodles ready to grab.
- Vary the veggies: Snap peas, baby corn, or shiitake mushrooms work beautifully for extra flavor and texture.
- Sauce thickness: The cornstarch should make the sauce glossy and cling to the noodles. A quick spoon dip will tell you if it’s just right—a visible coating signals success.
- Noodle alternatives: If you can’t find lo mein, try thick spaghetti, udon, or soba noodles. For a gluten-free version, rice noodles also do the job.
Customizations and Add-Ons
Enjoy personalizing this recipe to match your taste or use what you have on hand. Try these add-ins for variety:
- Sliced mushrooms for a meaty touch.
- Bean sprouts stirred in at the end for crunch.
- Water chestnuts for extra bite.
- Swap beef for chicken, shrimp, or tofu for a different twist.
Smart Storage and Reheating
Leftovers store well, making this a convenient make-ahead lunch.
- Storage: Cool the lo mein, then pack it into an airtight container. It keeps in the fridge for up to four days. I find it tastes even better after the flavors meld overnight.
- Reheating: Warm gently in a skillet with a splash of broth or water to loosen the sauce. Stir frequently until hot. A microwave on medium works too—cover with a damp paper towel and heat in short bursts, stirring once or twice.
Frequently Asked Questions
What beef works best?
Flank steak is ideal because it’s easy to slice thin and gets tender quickly. Sirloin or skirt steak are great alternatives.
Can I use frozen broccoli?
Yes—thaw and pat dry before stir-frying, as excess moisture can make the dish soggy.
How spicy is this dish?
This recipe is mild, but a dash of chili-garlic sauce or sliced fresh chilies adds welcome heat.
Beef and Broccoli Lo Mein delivers all the flavors and satisfaction of takeout, but with fresher vegetables and meat that’s perfectly tender. Whether you keep it classic or tweak the ingredients, each bowl is as inviting as it is nourishing. With some smart prepping and a few pro tips, you’ll turn out weeknight dinners that look (and taste) like you mastered your favorite wok.
Beef and Broccoli Lo Mein
This homemade beef and broccoli lo mein is even better than takeout. It’s quick and easy. Everything comes together in one pot.
Ingredients
- 1 inch piece ginger, minced
- 1/2 tsp black pepper
- 1/4 cup water or chicken broth
- 2 green onions, sliced diagonally (for garnish)
- 1 medium carrot, julienned
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 lb beef (flank steak or sirloin), thinly sliced
- 1 tbsp hoisin sauce
- Sesame seeds (optional, for garnish)
- 1 tsp sesame oil
- 1 tbsp dark soy sauce (for color and depth)
- 8 oz lo mein noodles (or spaghetti)
- 2 cups broccoli florets
- 2 tbsp vegetable oil
- 1/2 red bell pepper, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp cornstarch
Instructions
- Combine all the marinade ingredients in a bowl. Add the sliced beef and mix well. Let it marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
- Cook the lo mein noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- In a small bowl, whisk together all the sauce ingredients until the sugar and cornstarch are dissolved. Set aside.
- Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until just cooked. Remove the beef and set aside.
- In the same wok, add another tablespoon of oil. Add the broccoli and carrots. Stir-fry for 2 minutes, then add 2 tbsp of water, cover, and steam for 1–2 minutes until the broccoli is tender-crisp.
- Add the red bell pepper, garlic, and ginger. Stir-fry for another 1–2 minutes until fragrant.
- Return the beef to the wok. Pour in the sauce and bring it to a simmer. Let it thicken slightly, about 1 minute. Add the cooked noodles and toss to coat everything evenly in the sauce.
- Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!