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Beef and Broccoli Lo Mein Recipe

Beef and Broccoli Lo Mein Recipe - A Fast, Flavorful Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Lo mein noodles (10–12 ounces), or spaghetti if that’s what you have
  • Beef (12–16 ounces), thinly sliced against the grain — flank, sirloin, or skirt steak work well
  • Broccoli (4 cups florets), cut into bite-size pieces
  • Garlic (3–4 cloves), minced
  • Ginger (1 tablespoon), freshly grated
  • Scallions (4), sliced, whites and greens separated
  • Neutral oil (2–3 tablespoons), such as canola, avocado, or peanut
  • Sesame oil (1–2 teaspoons), toasted
  • Soy sauce (1/4 cup), low-sodium preferred
  • Oyster sauce (2 tablespoons) for savory depth
  • Dark soy sauce (1 tablespoon), optional for color and richness
  • Brown sugar or honey (1–1.5 tablespoons)
  • Rice vinegar (1 tablespoon) for brightness
  • Cornstarch (2 teaspoons for beef + 2 teaspoons for sauce)
  • Black pepper (to taste)
  • Red pepper flakes or chili oil (optional, to taste)

Instructions
 

  • Slice the beef thinly. Freeze it for 15 minutes if needed for easier slicing. Go against the grain to keep it tender.
  • Marinate the beef. In a bowl, mix 1 tablespoon soy sauce, 1 teaspoon sesame oil, a pinch of black pepper, and 2 teaspoons cornstarch. Toss in the beef and set aside while you prep everything else.
  • Make the sauce. In a small bowl, whisk 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy (if using), 1 tablespoon brown sugar or honey, 1 tablespoon rice vinegar, 1/2 cup water, and 2 teaspoons cornstarch. Adjust sweetness and salt to taste.
  • Cook the noodles. Boil according to package directions until just shy of done (al dente). Drain and rinse briefly under hot water to prevent sticking. Toss with a splash of oil and set aside.
  • Blanch the broccoli (optional but recommended). Add the florets to the noodle pot during the last 1–2 minutes of boiling. Drain with the noodles or scoop out, then set aside. This jump-starts cooking and keeps broccoli vibrant.
  • Heat your pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil until shimmering.
  • Stir-fry the beef. Spread the beef in a single layer. Sear without moving for 30–45 seconds, then stir-fry until just browned but not fully cooked through, about 1–2 more minutes. Transfer to a plate.
  • Aromatics time. Add another tablespoon of oil if the pan looks dry. Add garlic, ginger, and the white parts of the scallions. Stir-fry 30 seconds until fragrant.
  • Cook the broccoli. Add the broccoli and 2–3 tablespoons water. Stir-fry 2–3 minutes until crisp-tender. If you blanched it, you’ll only need about 1 minute.
  • Add beef back in. Return the beef (and juices) to the pan. Give the sauce a quick stir, then pour it in. Cook 1–2 minutes until the sauce thickens and coats the beef and broccoli.
  • Toss with noodles. Add the noodles and toss well to combine. Drizzle with 1 teaspoon sesame oil and a pinch of red pepper flakes or chili oil if you like heat. Add scallion greens.
  • Taste and finish. Adjust with a splash of soy sauce for salt, vinegar for brightness, or sugar for balance. Serve hot.