You want dinner that slaps, not drags. This Beef and Broccoli Lo Mein checks all the boxes: fast, saucy, loaded with flavor, and zero mystery ingredients.

It’s the kind of weeknight flex that makes you feel like a pro without breaking a sweat—or your budget.

Tender beef, crisp-tender broccoli, and glossy noodles coated in a garlicky-sesame sauce? You’re not just cooking; you’re winning.

What Makes This Recipe So Good

Restaurant-level flavor, home-cook ease: The sauce is balanced—salty, savory, slightly sweet, with a whisper of heat.
Quick cook time: Thin-sliced beef and par-cooked noodles mean you’re eating in under 30 minutes.
Texture for days: Tender beef, snappy broccoli, bouncy noodles. That contrast keeps every bite interesting.
Customization-friendly: Swap noodles, switch veggies, tweak spice.
It’s your skillet, your rules.
Meal-prep friendly: Reheats like a champ and doesn’t turn into a soggy regret.

Beef and Broccoli Lo Mein That Beats Takeout Tonight

Recipe by Wendy CarterCourse: Beef, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

Noodles: 12 oz lo mein or spaghetti noodles, cooked and drained
Beef: 1 lb flank steak or sirloin, thinly sliced against the grain
Broccoli: 4 cups small florets (fresh or thawed frozen)
Aromatics: 4 cloves garlic (minced), 1-inch ginger (minced)
Green onions: 4, sliced (white and green parts divided)
Neutral oil: 2–3 tbsp (canola, avocado, or peanut)
Sesame oil: 1–2 tsp, for finishing
Red pepper flakes or chili-garlic sauce: to taste
Optional add-ins: Shredded carrots, snap peas, mushrooms
Sauce + Marinade ————-
Soy sauce: 1/3 cup (use low-sodium if preferred)
Oyster sauce: 2 tbsp
Dark soy (optional but awesome): 1 tbsp for color and depth
Hoisin sauce: 1 tbsp
Rice vinegar: 1 tbsp
Brown sugar or honey: 1–2 tsp
Cornstarch: 2 tsp (for slight thickening)
Black pepper: 1/2 tsp
Quick Beef Marinade ————-
Soy sauce: 1 tbsp
Cornstarch: 1 tsp
Baking soda (tiny pinch): 1/8 tsp for tenderness (optional)

Step-by-Step Instructions

Prep the noodles. Cook to just shy of al dente, drain, rinse briefly to halt cooking, and toss with 1 tsp oil to prevent sticking.
Marinate the beef. Combine beef with soy, cornstarch, and a pinch of baking soda. Let sit 10 minutes while you prep the sauce.
Mix the sauce. Whisk soy, oyster, dark soy, hoisin, rice vinegar, brown sugar, cornstarch, and black pepper until smooth.
Blanch or steam broccoli. 1–2 minutes in boiling water or microwave with a splash of water until crisp-tender. Drain well.
Heat the pan. Large wok or skillet on high. Add 1 tbsp oil until shimmering.
Sear the beef. Spread in a single layer, cook 60–90 seconds per side until just browned. Remove to a plate. Don’t overcook.
Aromatics time. Add a bit more oil. Stir-fry garlic, ginger, and white parts of green onion for 30 seconds until fragrant.
Veg in. Toss in broccoli (and any add-ins like carrots). Stir-fry 1–2 minutes.
Noodles + sauce. Add noodles, pour sauce over, and toss quickly to coat. If too thick, add a splash of water.
Finish strong. Return beef, add green onion tops, a drizzle of sesame oil, and chili if using. Toss 30–60 seconds to heat through.
Taste and adjust. More soy for salt, vinegar for brightness, sugar for balance. Plate and flex.

Best Ways to Store

Fridge: Cool completely, store in an airtight container up to 4 days.
Reheat: Skillet over medium with a splash of water to loosen sauce; or microwave in 45-second bursts, stirring.
Freezer: Up to 2 months, though noodles soften a bit. Thaw overnight and reheat as above.
Meal prep tip: Keep a little extra sauce on the side for reheating.
Future-you says thanks.

Why You’ll Feel Good Eating This

Balanced plate: Protein, fiber-rich veggies, and carbs that actually satisfy. That “I need a snack in 20 minutes” feeling? Not today.
Controlled ingredients: Less sodium than takeout, quality oil, and no mystery thickeners.
IMO, it tastes cleaner too.
Smart portions: Big flavor means you don’t need massive servings to feel content.

Little Mistakes, Big Impact

Overcooking the beef: Thin slices cook fast.
Brown, don’t steam. Crowding the pan = sadness.
Mushy noodles: Cook them slightly under, since they’ll finish in the wok.
Skipping the cornstarch: It gives the sauce that glossy cling. Without it, the flavor doesn’t stick.
Cold pan syndrome: High heat equals wok hei vibes.
Lukewarm pans lead to soggy everything.
Unseasoned finish: Taste at the end. A dash of vinegar or soy can rescue a bland moment, FYI.

Creative Twists

Spicy Szechuan style: Add chili oil, toasted Sichuan peppercorns, and a spoon of doubanjiang for a tingly kick.
Lean and green: Use chicken breast or extra-firm tofu and bulk up with bok choy and snow peas.
Gluten-free swap: Use tamari or coconut aminos and rice noodles; check your oyster sauce for GF labeling.
Peanutty upgrade: Whisk in 1–2 tbsp peanut butter for creamy depth. Totally addictive.
Crispy beef hack: Lightly dust marinated beef with extra cornstarch and shallow-fry for crackly edges before tossing in.

FAQ

What cut of beef works best?

Flank steak is classic for tenderness when sliced against the grain, but sirloin or even skirt steak also work great.

Slice thin and keep the cook time short for juicy results.

Can I make this without a wok?

Absolutely. A large, heavy skillet does the job. Just preheat thoroughly and avoid overcrowding so the beef sears instead of steams.

How do I keep the broccoli bright and crisp?

Blanch briefly or microwave-steam until just tender, then shock with cool air (or a quick rinse) and drain well.

Finish in the pan so it drinks up the sauce without turning mushy.

Is oyster sauce necessary?

It adds umami and a savory-sweet roundness. If you must skip it, add extra soy plus a touch more sugar and a splash of fish sauce for depth.

What noodles should I use?

Classic lo mein noodles are ideal, but spaghetti or udon also work. The key is slightly undercooking and finishing them in the sauce.

Can I lower the sodium?

Use low-sodium soy sauce, reduce oyster sauce slightly, and thin the sauce with water or unsalted stock.

Season at the end so you don’t overdo it.

Closing Notes

This Beef and Broccoli Lo Mein is speed, simplicity, and serious flavor rolled into one glossy bowl. It’s the kind of recipe you’ll memorize after two runs because it just works.

Keep the sauce staples stocked, and weeknight dinner stops being a problem.

Your takeout app might feel neglected—but your wallet won’t complain.

Beef and Broccoli Lo Mein That Beats Takeout Tonight

What Makes This Recipe So Good