Beef and Broccoli Lo Mein (Printable)

Tender beef and crisp broccoli tossed 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 Make It:

01 - Combine sliced flank steak with 1 tablespoon soy sauce, cornstarch, and 1 teaspoon sesame oil in a bowl. Let stand for 10 minutes.
02 - Cook lo mein noodles according to package directions. Drain and rinse with cold water, then set aside.
03 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and black pepper until blended.
04 - Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry marinated beef for 2 to 3 minutes until just browned. Remove and set aside.
05 - Add another tablespoon of oil to the pan. Stir-fry broccoli and red bell pepper for 2 to 3 minutes until tender-crisp. Add garlic and ginger, cooking for 30 seconds until fragrant.
06 - Return beef to the pan. Add cooked noodles and pour in sauce. Toss thoroughly and stir-fry for 2 to 3 minutes until noodles are evenly coated and heated through. Stir in sliced green onions. Remove from heat.
07 - Sprinkle toasted sesame seeds over the dish and serve immediately.

# Expert Advice:

01 -
  • It tastes like your favorite takeout but costs a fraction and uses ingredients you probably already have.
  • The noodles soak up that glossy sesame-soy sauce in a way that makes every bite deeply satisfying.
  • You can have dinner on the table faster than delivery would arrive, and it reheats beautifully for lunch the next day.
02 -
  • Slice the beef as thin as possible and always against the grain, or it will be chewy no matter how perfectly you cook it.
  • Do not skip rinsing the noodles after boiling, or they will stick together in one gummy clump when you try to stir-fry them.
  • Your pan must be hot enough that the beef sizzles the moment it touches the surface, otherwise it will steam and turn gray instead of browning.
03 -
  • Use the highest heat your stove can manage and work quickly so everything stays crisp and vibrant instead of steaming into mush.
  • Prep all your ingredients before you start cooking, because once that pan is hot, there is no time to chop garlic or hunt for the soy sauce.
  • Taste the sauce before you add it and adjust the sweetness or saltiness to match your mood, because every bottle of soy sauce and hoisin is a little different.

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