Beef Broccoli Lo Mein

The smell of sesame oil hitting a hot pan takes me straight to my tiny apartment kitchen where I first attempted stir-fry. I probably burned the garlic that first time, but something about tossing noodles in that fragrant sizzle kept me coming back. Now this beef and broccoli lo mein has become one of those weeknight staples that somehow feels special every single time.

My roommate used to hover around the stove whenever I made this, claiming she could tell exactly when the beef hit its perfect sear by the sound alone. We'd stand there taking turns tossing the noodles, steam fogging up my glasses, neither of us willing to wait until it hit the table. Those impromptu kitchen dinners became the highlight of our entire week.

Ingredients

• Flank steak: Thinly slicing against the grain is the secret to melt-in-your-mouth beef that stays tender even after high heat
• Cornstarch: This little coating trick protects the beef and helps that sauce cling beautifully to every noodle
• Lo mein noodles: They hold up better than thinner noodles when tossed through all those vegetables and sauce
• Broccoli florets: Quick cooking keeps them bright green with just the right amount of crunch
• Carrot and bell pepper: These add sweetness and color that balance the savory sauce perfectly
• Toasted sesame oil: This is the aromatic backbone that makes your whole kitchen smell amazing

Instructions

Marinate the beef:

Combine the sliced flank steak with soy sauce, cornstarch, and sesame oil until evenly coated, then let it sit for 10 minutes while you prep everything else

Cook the noodles:

Boil your lo mein noodles until al dente, drain immediately, and give them a quick toss with a drizzle of oil so they do not stick together

Mix the sauce:

Whisk together the soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, water, and cornstarch until completely smooth

Sear the beef:

Heat your wok or skillet until smoking hot, add the marinated beef in a single layer, and let it develop a golden crust before tossing for 2 to 3 minutes

Cook the vegetables:

Add broccoli, carrot, and bell pepper to the same pan, stir-fry until just tender, then throw in garlic for those final fragrant seconds

Bring it all together:

Return the beef, add noodles and green onions, pour in the sauce, and toss until everything is glossy and coated in that incredible sesame soy glaze

Finish with garnish:

Sprinkle with toasted sesame seeds and extra green onions right before serving

Pin It

Last Tuesday I caught my husband eating cold leftovers straight from the container in the refrigerator, claiming he just needed to taste test to make sure it was still good for lunch the next day. The way those sesame soaked noodles reheat beautifully has saved us from ordering takeout more times than I can count.

Making It Your Way

Sometimes I swap in sliced chicken breast or even firm tofu when we are cutting back on red meat. Both versions work beautifully with the same quick marinade technique.

Perfecting The Sauce

I have learned that oyster sauce brings this incredible depth that soy alone cannot achieve, but mushroom sauce makes a fantastic substitute if you need to avoid shellfish. The balance between salty, sweet, and savory is what keeps people reaching for that second bowl.

Serving Ideas

This lo mein holds its own as a complete meal, but I love setting out some extra chili oil for anyone craving heat. A simple cucumber salad on the side cuts through the richness nicely.

• Keep extra green onions handy for sprinkling over leftovers before reheating
• The sauce can be doubled and stored in the refrigerator for up to a week
• Crushed peanuts on top add such a lovely crunch if you want to switch things up

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There is something deeply satisfying about a home cooked stir-fry that somehow tastes even better than your local takeout spot.

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak thinly sliced against the grain is ideal for tenderness and quick cooking.

→ Can other noodles be used instead of lo mein?

Yes, spaghetti or similar wheat noodles can substitute for lo mein for similar texture.

→ How do I achieve a crispy texture on the broccoli?

Stir-fry broccoli florets briefly on high heat to retain a crisp-tender bite.

→ What is the role of cornstarch in the marinade and sauce?

Cornstarch helps tenderize the beef and thickens the sauce for a glossy finish.

→ Can this dish be made spicier?

Yes, adding chili flakes or sriracha to the sauce will add a pleasant heat.