I finally cracked the code on restaurant-style beef and broccoli lo mein at home! There’s something so satisfying about watching those glossy noodles twirl around your chopsticks.
The sauce is rich and savory, hitting all those umami notes that make Asian food irresistible.
It’s faster than delivery, and I can control exactly what goes into it.
Plus, my kitchen smells amazing while cooking this. Skip takeout and whip this up tonight!
Why You’ll Love This Beef and Broccoli Lo Mein
Restaurant-Quality: It has a rich, savory, and perfectly balanced taste that rivals your favorite takeout spot.
One-Pot Wonder: Cooked entirely in a single wok or skillet, this recipe minimizes cleanup while delivering maximum flavor.
Budget-Friendly: Using just half a pound of beef stretched with plenty of noodles and vegetables makes this a cost-effective meal.
Impressive Presentation: The dark glossy sauce, vibrant broccoli, and colorful bell peppers create an Instagram-worthy dish.
Ingredients
- Flank Steak or Sirloin: Lean cuts of beef are perfect for stir-frying when sliced thinly against the grain.
- Lo Mein Noodles: They bring a nice, chewy texture.
- Asian Sauces: A powerful combination of soy sauce (for saltiness), oyster sauce (for umami), hoisin sauce (for sweetness), and dark soy sauce (for color and richness).
- Black Pepper: It adds a subtle heat and warmth to complement the beef without overpowering the dish.
- Rice Vinegar: It provides a mild acidity to balance the sweet and savory elements in the sauce.
- Brown Sugar: It adds caramelization and balances the salty and acidic components of the sauce.
- Sesame Oil: It imparts a distinctive nutty flavor and aroma characteristic of Asian cuisine.
- Water or Chicken Broth: It thins the sauce while adding depth.
- Cornstarch: It acts as a thickening agent for both the marinade and sauce.
- Fresh Vegetables: A mix of crisp broccoli florets, julienned carrots, sweet red peppers, aromatic garlic, and zesty fresh ginger adds texture and flavor.
- Garnishes: Fresh green onions add a pop of color and a fresh bite, while optional sesame seeds provide a subtle crunch.
How to Make Beef and Broccoli Lo Mein
Making this dish is almost as easy as ordering takeout!
1. Prepare the beef. 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).
2. Cook the noodles. Cook the lo mein noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
3. Mix the sauce. In a small bowl, whisk together all the sauce ingredients until the sugar and cornstarch are dissolved. Set aside.
4. Cook the beef. 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.
5. Cook the broccoli and carrots. 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.
6. Add the aromatics. Add the red bell pepper, garlic, and ginger. Stir-fry for another 1–2 minutes until fragrant.
7. Combine everything. 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.
8. Serve. Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!
Tips for the Best Beef and Broccoli Lo Mein
For a truly restaurant-worthy meal, stick to these tips and tricks.
- Put in the prep work. Arrange all the ingredients in small bowls before starting. Prepping prevents the common mistake of overcooking while searching for ingredients.
- Try a slicing trick. Freeze the beef for 15-20 minutes before slicing. This makes it easier to cut ultra-thin pieces against the grain for maximum tenderness.
- Go easy on the marinade. Don’t marinate beef longer than 1 hour. The soy sauce can break down the meat texture and make it mushy.
- Do a consistency check. Test sauce thickness by dipping a spoon in it. It should coat the back and hold a line when you run your finger through it.
- Keep veggies in order. Start with harder vegetables (broccoli, carrots) first, adding softer ones (peppers) later to ensure proper cooking times for each.
- Buy the best beef. Besides flank steak or sirloin, try ribeye for richness, skirt steak for flavor, or tenderloin for ultimate tenderness.
- Swap out the noodles. Substitute with udon, wheat noodles, rice noodles, or even zucchini noodles for a low-carb option.
- Try tasty add-ins. Enhance with water chestnuts for crunch, bean sprouts for freshness, shiitake mushrooms for umami, or Chinese cabbage for volume.
How to Store
Here’s how to store your leftovers to enjoy them again.
To Store: Allow the lo mein to cool to room temperature before transferring it to an air-tight container. Store it in the refrigerator for up to 3-4 days to maintain freshness and flavor. I don’t recommend freezing this recipe.
To Reheat: Reheat the dish in a skillet or wok over medium heat with a splash of water or oil. Stir for 3-4 minutes until heated through. You can also microwave it covered with a damp paper towel for 2-3 minutes. Stir halfway to ensure even heating.
Beef and Broccoli Lo Mein
4
servings15
minutes10
minutes382
kcalThis homemade beef and broccoli lo mein is even better than takeout! It’s quick, easy, and everything comes together in one pot.
Ingredients
- For the Beef:
1/2 lb beef (flank steak or sirloin), thinly sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
1 tsp sesame oil
1/2 tsp black pepper
- For the Sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp dark soy sauce (for color and depth)
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sesame oil
1/4 cup water or chicken broth
1 tsp cornstarch
- For the Stir-Fry:
8 oz lo mein noodles (or spaghetti)
2 tbsp vegetable oil
2 cups broccoli florets
1 medium carrot, julienned
1/2 red bell pepper, thinly sliced
3 cloves garlic, minced
1 inch piece ginger, minced
2 green onions, sliced diagonally (for garnish)
Sesame seeds (optional, for garnish)
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!
Notes
- Have all your ingredients prepped and ready before you start cooking; stir-frying happens quickly!
- Fresh lo mein noodles are ideal, but spaghetti or other long noodles work well in a pinch.
- Add mushrooms, bean sprouts, or Chinese cabbage for more variety.
