Beef and Broccoli Lo Mein (Printable)

Tender beef and broccoli combined with noodles in a savory sesame oil sauce.

# What You'll Need:

→ Beef

01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil

→ Sauce

05 - 3 tbsp soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tbsp dark soy sauce (optional)
09 - 1 tbsp brown sugar
10 - 1 tsp sesame oil
11 - 2 tbsp water
12 - 1 tsp cornstarch

→ Lo Mein

13 - 9 oz lo mein or egg noodles
14 - 2 tbsp vegetable oil
15 - 2 garlic cloves, minced
16 - 1 tbsp fresh ginger, minced
17 - 1 small onion, sliced
18 - 7 oz broccoli florets
19 - 1 medium carrot, julienned
20 - 2 green onions, sliced
21 - 1 tbsp toasted sesame seeds (for garnish)
22 - Extra sesame oil, for drizzling

# How To Make It:

01 - Combine flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix thoroughly and let marinate for 10 minutes.
02 - Whisk together all sauce ingredients until smooth and set aside.
03 - Prepare lo mein or egg noodles according to package directions; drain, rinse under cold water, and set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until just cooked. Remove and set aside.
05 - Add the remaining tablespoon of vegetable oil to the wok. Stir-fry garlic, ginger, and onion for 1 minute until fragrant.
06 - Add broccoli florets and julienned carrot, stir-frying for 2 to 3 minutes until tender-crisp.
07 - Return beef to the wok, add the cooked noodles, then pour in the sauce. Toss and stir-fry for 2 to 3 minutes until heated through and well combined.
08 - Drizzle with extra sesame oil, garnish with sliced green onions and toasted sesame seeds. Serve immediately.

# Tips from dashanddishes:

01 -
  • It comes together faster than your delivery app can find a driver, and tastes like you've been cooking for hours.
  • The beef stays tender and the broccoli keeps its snap, a balance that actually matters when you're eating with your eyes half-closed in contentment.
  • One wok, one meal, and you've got restaurant-quality results without the fortune cookie guilt.
02 -
  • Overcrowding the wok when you add the beef means steam instead of sear, so work in batches if you have to.
  • The sauce needs cornstarch to grip the noodles, but underseasoning it is better than oversalting because the soy sauce in the marinade and cooking already adds plenty.
  • Don't rinse the cooked beef or vegetables in cold water; they'll cool down and won't integrate properly with the hot noodles and sauce.
03 -
  • Slice the beef against the grain and freeze it for thirty minutes before cooking; it firms up enough to slice thinner without falling apart.
  • Dark soy sauce isn't required, but it adds color and depth that regular soy can't quite deliver on its own.

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