Beef and broccoli lomein is the takeout order I never skip, and this homemade version comes together faster than delivery would ever reach my door. Marinated flank steak sears until deeply golden, broccoli stays snappy, and fresh lo mein noodles soak up a glossy ginger-soy sauce that clings to every strand.
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The secret is all in the sequencing: a quick cornstarch-and-soy marinade tenderizes the beef while the noodles boil, then everything hits one screaming hot pan in stages so nothing steams or turns soggy. You get that charred, restaurant-style wok flavor without owning a wok.
It is a complete one-pan-ish dinner in under an hour, and the sauce is built from pantry staples you likely already have. Perfect for a busy Tuesday, and honestly good enough for company.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) flank steak, sliced thin against the grain
Freeze for 15 minutes before slicing for paper-thin cuts; sirloin or skirt steak works as a substitute. Look for even marbling and a matte, not shiny, surface at the butcher counter.
3 tbsp soy sauce, divided
Low-sodium soy sauce lets you control the salt; tamari is a great gluten-free swap. Buy a naturally brewed brand rather than a hydrolyzed one for cleaner flavor.
1 tbsp cornstarch
This is what gives the beef its silky coating and helps the sauce thicken. Arrowroot powder or potato starch substitutes one-for-one.
1 tbsp toasted sesame oil
Toasted, not regular, sesame oil brings the nutty aroma. If yours smells flat, it has gone rancid, so store it in the fridge.
12 oz (340g) fresh lo mein noodles
Find them in the refrigerated Asian aisle; dried egg noodles or spaghetti cooked 1 minute shy of al dente are solid substitutes.
3 tbsp neutral oil, such as canola, divided
High smoke point matters here; avocado oil or peanut oil also works. Avoid olive oil, which smokes and tastes bitter at wok heat.
5 cups (about 12 oz/340g) broccoli florets
Cut into even 1-inch pieces so they cook at the same rate. Frozen florets work if thawed and patted very dry first.
4 cloves garlic, minced
Fresh garlic only here; jarred tastes metallic when seared. One teaspoon of garlic paste substitutes in a pinch.
1 tbsp freshly grated ginger
Grate on a microplane so it melts into the sauce. Ground ginger is a weaker substitute, use just 1/2 teaspoon.
2 tbsp oyster sauce
Adds savory depth and body; hoisin sauce is a good vegetarian-friendly substitute. Vegetarian oyster sauce made from mushrooms works well.
1 tsp granulated sugar
Balances the salt and helps the sauce gloss. Honey or brown sugar substitutes, though it will darken the color slightly.
3 scallions, sliced, plus sesame seeds to finish
Slice whites and greens separately; whites go in early for aroma. Skip if you have chives on hand.
Tips & Tricks
Dry the noodles before they hit the pan
Wet noodles steam instead of sear, so drain them well and toss with a teaspoon of oil so they separate rather than clump.
Cook in stages, never all at once
Crowding the pan drops the temperature and boils the beef; sear it in a single layer and remove it before adding the broccoli.
- Slice the beef against the grain and keep it cold: Warm steak smears and turns chewy, so chill it for 15 minutes and cut perpendicular to the visible muscle fibers for tender bites.
Pro Tips
Step-by-Step Instructions
1. Marinate the beef
Toss the sliced flank steak with 1 tablespoon soy sauce, the cornstarch, and 1 teaspoon sesame oil in a bowl. Let it sit 15 minutes at room temperature while you prep everything else, which is enough time for the cornstarch to tenderize the surface.
2. Boil the noodles
Bring a large pot of water to a rolling boil at 212F (100C), cook the lo mein noodles according to package directions, usually 3 to 4 minutes, until just tender but still springy. Drain, rinse briefly, and toss with 1 teaspoon neutral oil.
3. Mix the sauce
Whisk the remaining 2 tablespoons soy sauce, oyster sauce, sugar, 2 tablespoons water, and the remaining sesame oil in a small bowl until the sugar dissolves completely. Set it beside the stove.
4. Sear the beef
Heat 1 tablespoon neutral oil in a large skillet or wok over high heat until it shimmers at about 400F (205C). Add the beef in a single layer and cook undisturbed 90 seconds, then toss 60 to 90 seconds more until browned at the edges but still juicy inside, about 145F (63C). Transfer to a plate.
5. Char the broccoli
Add 1 tablespoon oil and the broccoli to the hot pan, cooking 3 to 4 minutes at 400F (205C) until the florets are bright green with blistered, golden-brown spots and a fork pierces the stem with slight resistance. Push to the side.
6. Bloom aromatics
Add the last tablespoon of oil, the garlic, ginger, and scallion whites to the cleared side of the pan. Stir constantly for 30 seconds until fragrant and just golden, never brown, then toss everything together.
7. Toss noodles and sauce
Return the beef and any juices, add the noodles, and pour the sauce over the top. Toss with tongs over high heat for 1 to 2 minutes until the sauce bubbles at the edges and coats every strand with a glossy sheen.
8. Finish and serve
Remove from heat, scatter the scallion greens and sesame seeds over the top, and serve immediately while the noodles are still springy and hot.
Delicious Variations
Spicy Sichuan Style
Add 1 tablespoon chili crisp and 1/2 teaspoon ground Sichuan peppercorn to the sauce for a numbing kick.
Chicken and Broccoli Lomein
Swap the beef for 1 pound thinly sliced chicken breast and cook to 165F (74C) internal temperature.
Vegetable Lomein
Replace the beef with 8 ounces sliced shiitake mushrooms and add 1 cup shredded carrot for a meatless version.
How to Store Quick & Delicious Beef and Broccoli Lomein Recipe
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days. Keep the noodles and any excess sauce separate if possible to prevent sogginess.
Freezer
Freeze in portions for up to 2 months; thaw overnight in the refrigerator. Noodles will soften slightly, so this is best for a quick lunch rather than company.
Reheating
Reheat in a hot skillet over medium-high heat with a splash of water or broth, tossing 2 to 3 minutes until steaming. Microwaving works but makes the noodles softer.
Frequently Asked Questions
Q: What is the difference between lo mein and chow mein?
Lo mein uses soft, boiled noodles tossed in sauce, while chow mein uses par-cooked noodles that are fried until crispy. Lo mein is saucier and chewier, which is why it pairs so well with this beef and broccoli sauce.
Q: Can I use dried noodles instead of fresh lo mein?
Yes, dried egg noodles or spaghetti work well, cooked 1 minute shy of the package time. Reserve 1/4 cup pasta water and add it if the sauce needs loosening when you toss everything together.
Q: How do I keep the beef tender in a stir-fry?
Slice against the grain and marinate with cornstarch for at least 15 minutes, then sear over high heat for under 3 minutes total. Overcooking is what makes stir-fried beef tough, so pull it as soon as the edges brown.
Q: Can I make beef and broccoli lomein ahead of time?
You can prep the components up to a day ahead, but toss the noodles and sauce together just before serving for the best texture. Reheated leftovers are still good, just slightly softer.
Q: Is this beef and broccoli lomein gluten-free?
Not as written, since lo mein noodles and soy sauce contain wheat. Use gluten-free rice noodles, tamari, and a gluten-free oyster sauce to make it gluten-free.
Give this beef and broccoli lomein a try on your next busy weeknight and let the empty bowls do the talking. Snap a photo of your glossy noodles, tag me, and tell me which variation you went with!
Quick & Delicious Beef and Broccoli Lomein Recipe
This Beef and Broccoli Lomein recipe delivers tender marinated steak, crisp broccoli, and springy noodles in a glossy ginger-soy sauce in 50 minutes.
🧂 Ingredients
- 1 lb (450g) flank steak, sliced thin against the grain
- 3 tbsp soy sauce, divided
- 1 tbsp cornstarch
- 1 tbsp toasted sesame oil
- 12 oz (340g) fresh lo mein noodles
- 3 tbsp neutral oil, such as canola, divided
- 5 cups (about 12 oz/340g) broccoli florets
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp oyster sauce
- 1 tsp granulated sugar
- 3 scallions, sliced, plus sesame seeds to finish
📋 Instructions
- 1Marinate the beef — Toss the sliced flank steak with 1 tablespoon soy sauce, the cornstarch, and 1 teaspoon sesame oil in a bowl. Let it sit 15 minutes at room temperature while you prep everything else, which is enough time for the cornstarch to tenderize the surface.
- 2Boil the noodles — Bring a large pot of water to a rolling boil at 212F (100C), cook the lo mein noodles according to package directions, usually 3 to 4 minutes, until just tender but still springy. Drain, rinse briefly, and toss with 1 teaspoon neutral oil.
- 3Mix the sauce — Whisk the remaining 2 tablespoons soy sauce, oyster sauce, sugar, 2 tablespoons water, and the remaining sesame oil in a small bowl until the sugar dissolves completely. Set it beside the stove.
- 4Sear the beef — Heat 1 tablespoon neutral oil in a large skillet or wok over high heat until it shimmers at about 400F (205C). Add the beef in a single layer and cook undisturbed 90 seconds, then toss 60 to 90 seconds more until browned at the edges but still juicy inside, about 145F (63C). Transfer to a plate.
- 5Char the broccoli — Add 1 tablespoon oil and the broccoli to the hot pan, cooking 3 to 4 minutes at 400F (205C) until the florets are bright green with blistered, golden-brown spots and a fork pierces the stem with slight resistance. Push to the side.
- 6Bloom aromatics — Add the last tablespoon of oil, the garlic, ginger, and scallion whites to the cleared side of the pan. Stir constantly for 30 seconds until fragrant and just golden, never brown, then toss everything together.
- 7Toss noodles and sauce — Return the beef and any juices, add the noodles, and pour the sauce over the top. Toss with tongs over high heat for 1 to 2 minutes until the sauce bubbles at the edges and coats every strand with a glossy sheen.
- 8Finish and serve — Remove from heat, scatter the scallion greens and sesame seeds over the top, and serve immediately while the noodles are still springy and hot.
