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A delicious plate of Beef And Broccoli Lo Mein is shown as the featured image for this recipe.

Easy Beef and Broccoli Lo Mein

This recipe delivers authentic Beef and Broccoli Lo Mein flavor at home, focusing on speed and achieving that coveted wok hei. It emphasizes using fresh noodles, tenderizing the beef, and balancing the sauce for a restaurant-quality dish.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 pound fresh Lo Mein noodles
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • Salt for blanching water
  • Sesame seeds or chopped scallions for garnish optional

Equipment

  • Large wok or skillet
  • Medium bowl
  • small bowl
  • Pot
  • colander
  • Measuring cups
  • Measuring spoons
  • Tongs or spatula

Method
 

  1. Prepare the Beef: In a medium bowl, combine the sliced steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  2. Blanch the Broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, until bright green and slightly tender-crisp. Drain immediately and rinse with cold water to stop the cooking process. Set aside.
  3. Prepare the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 cup chicken broth, 1 teaspoon grated ginger, 2 cloves minced garlic, and 1/4 teaspoon red pepper flakes (if using). Set aside.
  4. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and cook in a single layer (work in batches if necessary) until browned and cooked through, about 2-3 minutes per side. Remove the beef from the wok and set aside.
  5. Cook the Broccoli: Add another tablespoon of vegetable oil to the wok. Add the minced garlic and cook for 30 seconds, until fragrant. Add the blanched broccoli florets and stir-fry for 2-3 minutes, until heated through and slightly softened.
  6. Combine and Simmer: Return the cooked beef to the wok with the broccoli. Pour the sauce over the beef and broccoli and bring to a simmer, stirring constantly until the sauce has thickened, about 1-2 minutes.
  7. Add the Noodles: Add the cooked Lo Mein noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.
  8. Serve: Serve immediately, garnished with sesame seeds or chopped scallions, if desired.

Notes

For best results, use fresh Lo Mein noodles. If using dried noodles, cook according to package directions, but be careful not to overcook them. Marinating the beef longer will enhance its flavor and tenderness. Adjust the amount of red pepper flakes to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat, adding a splash of water or broth if necessary.