Beef and Broccoli Lo Mein (Printable)

Tender beef, crisp broccoli, and noodles blend with a savory sauce and crunchy toasted sesame seeds.

# What You’ll Need:

→ Beef

01 - 12 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1/2 tsp freshly ground black pepper

→ Vegetables

05 - 10 oz broccoli florets
06 - 1 medium carrot, julienned
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, minced

→ Noodles

10 - 10 oz lo mein or egg noodles

→ Sauce

11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 1 tbsp toasted sesame oil
15 - 1 tbsp rice vinegar
16 - 1 tbsp brown sugar
17 - 2 tbsp water

→ Garnish

18 - 2 tbsp toasted sesame seeds
19 - Extra sliced spring onions (optional)

# How-To Steps:

01 - Combine sliced flank steak with 1 tablespoon soy sauce, cornstarch, and black pepper in a bowl. Let rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, rice vinegar, brown sugar, and water in a small bowl. Set aside.
03 - Boil lo mein noodles according to package instructions. Drain and rinse briefly with cold water. Set aside.
04 - Heat a large wok or skillet over medium-high heat. Toast sesame seeds for 2 to 3 minutes, stirring constantly until golden and aromatic. Remove from heat and set aside.
05 - Add 1 tablespoon neutral oil to the hot wok. Stir-fry marinated beef for 2 to 3 minutes until browned but not fully cooked. Remove from wok.
06 - Add additional 1 tablespoon oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant. Add broccoli florets and julienned carrot; stir-fry for 3 to 4 minutes until crisp-tender.
07 - Return beef and cooked noodles to the wok. Pour prepared sauce over and toss thoroughly to coat and warm through, about 2 minutes.
08 - Stir in sliced spring onions and remove from heat.
09 - Plate immediately and garnish with toasted sesame seeds and additional sliced spring onions if desired.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners suddenly feel fancy without the stress.
  • The contrast between crisp broccoli, tender beef, and silky noodles coated in that glossy sauce is honestly addictive.
  • One wok, one pan for noodles, and you've got a complete meal that tastes like you spent hours in the kitchen.
02 -
  • The order matters more than you'd think—if you skip toasting the sesame seeds early, they'll burn and turn bitter the second you go back to stir-frying, so do it right after you heat the wok and it's the only thing in there.
  • Cornstarch in the marinade isn't optional if you want that velvety texture on your beef; I tried skipping it once thinking it was unnecessary, and the difference was heartbreaking.
  • Don't walk away from the vegetables during stir-frying—constant motion keeps them from steaming themselves into mush and creates those beautiful slightly charred edges that make the dish taste alive.
03 -
  • Prep everything before you touch the wok—there's no time to chop when things are cooking, so mise en place isn't just fancy talk, it's actually how you avoid burning one ingredient while you're scrambling to cut another.
  • A squeeze of fresh lime juice over the finished bowl brightens everything right before eating, adding a note of acidity that makes all the umami flavors sing even louder.
  • Cold noodles prevent the whole dish from turning into a mushy, overcooked tangle, so don't skip that cold water rinse no matter how eager you are to move forward.

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