Beef and Broccoli Lomein Recipe hits every craving: tender flank steak, snappy broccoli, springy noodles, and a savory soy-oyster-sesame sauce that clings to every strand. It suits weeknight cooks who want takeout flavors fast, and it lands on the table in about 30 minutes. I picked up this speedy method during my line-cook days, and it still comes through on hectic nights.
Why You Should Try This Beef and Broccoli Lomein Recipe
This Beef and Broccoli Lomein Recipe doubles down on flavor with juicy flank steak, garlicky broccoli, and slurpable noodles tossed in a glossy sauce. You control the salt, heat, and veg, so every bowl tastes fresh and balanced. You also use common pantry sauces, so you skip specialty runs and still get that classic stir fry vibe.
Tastes like my favorite takeout but fresher, and it came together in 25 minutes flat ★★★★★
Ingredients You’ll Need
- Lo mein noodles 12 ounces
- Shortcut: Use spaghetti or linguine and cook just to al dente.
- Flank steak 1 pound, thinly sliced against the grain
- Swap: Sirloin or skirt steak also works.
- Broccoli florets 4 cups
- Shortcut: Frozen florets save prep; thaw and pat dry.
- Garlic 3 cloves, minced
- Shortcut: Pre-minced garlic works in a pinch.
- Fresh ginger 1 tablespoon, minced
- Scallions 3, sliced, whites and greens divided
- Neutral oil 2 to 3 tablespoons (canola, peanut, or avocado)
- Red pepper flakes or chili crisp, to taste
Marinade for the beef:
- Light soy sauce 1 tablespoon
- Cornstarch 1 teaspoon
- Baking soda 1/4 teaspoon for tenderness
- Toasted sesame oil 1 teaspoon
Sauce:
- Light soy sauce 3 tablespoons
- Oyster sauce 2 tablespoons (I like Lee Kum Kee)
- Dark soy sauce 1 tablespoon, optional for color and depth
- Shaoxing wine 1 tablespoon or dry sherry or chicken stock
- Brown sugar 1 teaspoon
- Rice vinegar 1 teaspoon
- White pepper 1/4 teaspoon
- Cornstarch 1 teaspoon
- Water or low-sodium chicken stock 1/3 cup
- Sesame oil 1 teaspoon
Equipment:
- Large wok or a 12-inch skillet
- Large pot for noodles
- Tongs and a spatula
- Mixing bowls
- Colander
- Sharp knife and cutting board
- Measuring cups and spoons
How to Make Beef and Broccoli Lomein Recipe
Slice and marinate the beef, 15 minutes
- Freeze the flank steak for 15 minutes to firm it up, then slice thin against the grain.
- Toss the beef with soy sauce, cornstarch, baking soda, and sesame oil. Set it aside while you prep everything else.
Mix the sauce, 2 minutes
- Whisk soy sauce, oyster sauce, dark soy, Shaoxing wine, brown sugar, rice vinegar, white pepper, cornstarch, water or stock, and sesame oil until smooth.
- Keep the sauce near the stove because stir fry moves fast.
Cook the noodles, 6 to 8 minutes
- Boil noodles in salted water until just tender. Drain and rinse quickly to stop cooking.
- Toss the noodles with 1 teaspoon oil to prevent sticking.
Sear the beef, 3 to 4 minutes
- Heat 1 tablespoon oil in a hot wok until it shimmers. Spread half the beef in a single layer and sear 60 to 90 seconds, then stir and cook until just browned.
- Move it to a plate and repeat with the remaining beef, adding oil if the pan looks dry.
Cook the broccoli and aromatics, 3 to 4 minutes
- Add 1 tablespoon oil to the wok. Stir in broccoli and a pinch of salt and cook 2 minutes.
- Splash in 2 tablespoons water, cover for 1 minute to steam, then add garlic, ginger, and scallion whites. Stir until fragrant.
Bring it all together, 2 to 3 minutes
- Return the beef and any juices to the wok. Pour in the sauce and stir until it thickens and coats the beef and broccoli.
- Add noodles and toss until the sauce clings to every strand. Finish with scallion greens and chili flakes to taste.
Serve
- Twirl into bowls and eat hot. Add a drizzle of chili crisp if you like heat.
Tips & Tricks
- Slice the beef thin and across the grain so every bite stays tender.
- Use baking soda in the marinade for a velvety texture, then keep the marinating time short.
- Dry the broccoli well so it chars instead of steaming.
- Keep the wok hot and cook the beef in batches to avoid stewing.
- Whisk the sauce before pouring so the cornstarch stays dispersed.
- Cook noodles slightly shy of done; they finish in the wok.
- Taste and adjust salt with soy or a splash of stock if it tastes too strong.
What to Serve with Beef and Broccoli Lomein Recipe
I like to add crunchy sides to match the springy noodles. Try quick cucumber salad with rice vinegar, sesame, and a pinch of sugar. Steamed dumplings or scallion pancakes also fit the vibe. For drinks, pour cold lager, jasmine tea, or a light pinot noir.
Make-Ahead and Storage
- Prep ahead: Slice beef and mix marinade up to 24 hours ahead. Stir together the sauce and keep it covered in the fridge.
- Fridge: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Freeze the beef-broccoli-sauce mixture for up to 2 months; cook fresh noodles when you reheat to keep the texture.
- Reheat: Warm in a skillet over medium with a splash of water or stock, tossing until hot. You can use a microwave in short bursts, stirring between heats.
Nutrition Information
Approximate per serving, based on 4 servings: 520 calories; 28 g protein; 18 g fat; 60 g carbohydrates; 5 g fiber; 1,450 mg sodium. These numbers vary with noodle type, soy brands, and how much oil you use.
Beef and Broccoli Lo Mein
Beef and Broccoli Lo Mein is a quick and flavorful noodle stir-fry with tender beef, crisp broccoli, and a savory sauce.
Ingredients
Instructions
- Cook the lo mein noodles according to package directions until just al dente. Drain, rinse lightly, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, beef broth, and cornstarch until smooth. Set the sauce aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and stir-fry for 2–3 minutes until browned and just cooked through. Transfer the beef to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add broccoli florets and stir-fry for 2–3 minutes, adding a splash of water if needed, until bright green and crisp-tender.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Return the cooked beef and any accumulated juices to the skillet. Pour in the prepared sauce and bring to a simmer, stirring, until slightly thickened, about 1–2 minutes.
- Add the cooked noodles to the skillet and toss well with tongs until the noodles are evenly coated with sauce and heated through, 1–2 minutes.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 520 calories; fat 18 g; saturated fat 4 g; carbohydrates 58 g; fiber 4 g; sugars 11 g; protein 32 g; sodium 1350 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (1/4 of recipe): 520 calories; fat 18 g; saturated fat 4 g; carbohydrates 58 g; fiber 4 g; sugars 11 g; protein 32 g; sodium 1350 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.