This Beef and Broccoli Lo Mein is the perfect fusion of tender beef, crisp-tender broccoli, and chewy noodles tossed in a rich, savory-sweet sauce. It’s the kind of comforting takeout classic that you can recreate at home in under 30 minutes — fresher, healthier, and bursting with flavor. The silky noodles soak up every drop of the glossy stir-fry sauce, while the beef remains juicy and flavorful, thanks to a quick marination process that ensures tenderness in every bite.
Unlike typical stir-fries that can feel rushed, this lo mein achieves balance through timing and texture. The noodles are just al dente, the broccoli bright green and lightly crisp, and the sauce clings perfectly to each strand. Whether you’re craving a quick weeknight dinner or an impressive homemade takeout night, this dish delivers all the flavor you love — without the grease or expense.
Why You’ll Love This Beef and Broccoli Lo Mein
You’ll love this recipe for its bold flavors, easy preparation, and satisfying texture. It combines everything you want in a stir-fry: tender slices of beef, vibrant vegetables, and a deeply flavorful sauce that ties it all together.
Unlike many noodle dishes, lo mein uses thicker, bouncy noodles that absorb the sauce beautifully. The combination of soy sauce, garlic, ginger, sesame oil, and brown sugar gives this dish that signature umami depth found in your favorite Chinese takeout — but fresher and lighter.
Why You Should Try This Recipe
This recipe is your gateway to better-than-takeout cooking. It’s quick enough for weeknights, nutritious enough for everyday meals, and indulgent enough to satisfy comfort food cravings. Plus, it’s highly adaptable: use chicken, shrimp, or tofu in place of beef, or toss in extra vegetables to make it your own.
Every bite offers the perfect balance of savory, slightly sweet, and aromatic flavors. The sauce coats the noodles and beef evenly, creating a harmony that keeps you coming back for more.
Ingredients You’ll Need
Main Ingredients
- 8 oz lo mein noodles (or spaghetti if unavailable)
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 small carrot, julienned (optional)
- 2 green onions, sliced for garnish
- Sesame seeds (optional for garnish)
For the Beef Marinade
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes (optional, for heat)
- ¼ cup beef broth or water
How to Make Beef and Broccoli Lo Mein (Step-by-Step)
1. Prepare the Noodles
Cook the lo mein noodles according to package directions until just al dente. Drain, rinse with cold water, and toss with a drizzle of sesame oil to prevent sticking.
2. Marinate the Beef
In a bowl, combine soy sauce, cornstarch, and sesame oil. Add the sliced beef and toss to coat. Let it marinate for at least 10–15 minutes while you prepare the other ingredients.
3. Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, chili flakes, and beef broth. Set aside.
4. Stir-Fry the Beef
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef in a single layer and sear for 2–3 minutes per side until browned and just cooked through. Remove the beef and set aside.
5. Cook the Vegetables
In the same wok, add another tablespoon of oil. Add minced garlic, grated ginger, and broccoli florets. Stir-fry for 2–3 minutes until the broccoli turns bright green and tender-crisp. Add julienned carrots if using and cook for another minute.
6. Combine Everything
Return the cooked beef to the wok, then add the noodles and the prepared sauce. Toss everything together using tongs or chopsticks, ensuring the noodles are evenly coated in the sauce.
7. Simmer Briefly
Let everything cook together for 1–2 minutes, allowing the sauce to thicken slightly and cling to the noodles.
8. Serve and Garnish
Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot and enjoy immediately.
10 Tips for the Best Beef and Broccoli Lo Mein
- Slice the beef thinly against the grain for tenderness.
- Marinate the beef to enhance flavor and prevent dryness.
- Cook over high heat for quick searing and vibrant vegetables.
- Don’t overcook the noodles; slightly firm noodles hold up better.
- Use fresh garlic and ginger for authentic flavor depth.
- Toss quickly once the sauce is added to avoid overcooking.
- Add chili flakes or sriracha for a spicy variation.
- Use a wok if possible for even heat distribution.
- Double the sauce if you like your lo mein extra saucy.
- Serve immediately — lo mein is best enjoyed fresh and hot.
10 Variations & Substitutions
- Chicken Lo Mein: Substitute beef with thinly sliced chicken breast.
- Shrimp Lo Mein: Use peeled shrimp for a lighter seafood version.
- Vegetarian Option: Replace beef with tofu or mushrooms.
- Spicy Garlic Lo Mein: Add extra chili flakes and garlic for heat lovers.
- Honey Soy Lo Mein: Add 1 tablespoon honey for a touch of sweetness.
- Peanut Butter Twist: Stir in 1 tablespoon peanut butter for nutty depth.
- Gluten-Free: Use tamari instead of soy sauce and rice noodles instead of wheat.
- Extra Veggies: Add snap peas, baby corn, or bell peppers for color and crunch.
- Low-Carb Option: Use zucchini noodles or shirataki noodles.
- Teriyaki Style: Replace oyster and hoisin sauce with teriyaki sauce for a sweeter flavor.
What to Serve With Beef and Broccoli Lo Mein (Step-by-Step)
- Pair with steamed dumplings or egg rolls for a takeout-style meal.
- Add fried rice or steamed jasmine rice for extra heartiness.
- Serve with Asian cucumber salad or ginger slaw for freshness.
- Offer miso soup or hot and sour soup as a starter.
- Finish with fortune cookies or mango sticky rice for dessert.
- Serve with a glass of iced green tea or sparkling water with lime.
- For a family dinner, add a side of sweet chili wings or crispy wontons.
Storage & Reheating Tips (Step-by-Step)
To Store
Allow the lo mein to cool completely, then store in an airtight container. Refrigerate for up to 4 days.
To Freeze
Freeze in individual portions in freezer-safe containers for up to 2 months.
To Reheat (From Refrigerator)
Reheat in a skillet over medium heat with a splash of water or soy sauce until warmed through.
To Reheat (From Frozen)
Thaw overnight in the refrigerator, then reheat in a skillet or microwave until hot.
Recipe FAQs
- What type of noodles should I use? Lo mein or egg noodles work best, but spaghetti is a good substitute.
- Can I use frozen broccoli? Yes, just thaw and pat dry before stir-frying.
- What cut of beef works best? Flank steak or sirloin are ideal for tenderness.
- Can I make it ahead of time? Yes, it reheats well for meal prep.
- Can I add more vegetables? Absolutely — bell peppers, mushrooms, and bok choy are great choices.
- Is it spicy? Only mildly; add more chili flakes if desired.
- Can I make it vegetarian? Yes, replace beef with tofu or tempeh.
- Can I use chicken broth instead of beef broth? Yes, it will still taste great.
- Can I omit oyster sauce? Replace it with soy sauce and a splash of Worcestershire.
- Can I use rice noodles? Yes, but reduce cooking time to prevent over-softening.
- What’s the best oil for stir-frying? Use vegetable, peanut, or sesame oil.
- Can I serve it cold? It’s best warm, but also works as a chilled noodle salad.
- How long does it last in the fridge? Up to 4 days.
- Can I double the sauce? Yes, for a richer, saucier dish.
- Can I cook everything in one pan? Yes, that’s the beauty of lo mein!
- Can I make it gluten-free? Yes, with tamari and gluten-free noodles.
- Can I use pre-cooked beef? Yes, just add it during the sauce stage to warm through.
- What gives the sauce its color? The combination of soy, oyster, and hoisin sauce.
- Can I freeze leftovers? Yes, they freeze and reheat beautifully.
- What’s the difference between lo mein and chow mein? Lo mein uses soft noodles; chow mein uses fried, crispy ones.