Beef Broccoli Lo Mein with Sesame

The first time I made beef and broccoli lo mein, I was recovering from a brutal cold and craving something with serious warmth. A friend dropped off groceries and I stared at the flank steak and broccoli until my stomach growled loud enough to start cooking. That bowl of slippery noodles coated in sesame-scented sauce somehow tasted like medicine and comfort all at once.

Last Tuesday my roommate wandered into the kitchen just as I was tossing the noodles with the sauce. She literally stopped mid sentence and asked what smelled so incredible. We ended up eating standing up at the counter, too impatient to bother with plates, while she told me about her day.

Ingredients

• Flank steak: Thinly slicing against the grain is the secret to meltingly tender beef every single time
• Lo mein noodles: These thick wheat noodles grab sauce beautifully though spaghetti works in a pinch
• Broccoli florets: Fresh and crisp adds the perfect crunch that complements the soft noodles
• Garlic: Minced fresh releases its aromatic oils right into the hot oil
• Sesame oil: Toasted sesame oil adds that signature nutty depth that makes this dish unmistakable

Instructions

Marinate the beef:

Combine the sliced flank steak with soy sauce, cornstarch, and sesame oil in a bowl. Let it sit for 10 minutes while you prep everything else. This coating protects the meat and keeps it juicy during high-heat cooking.

Cook the noodles:

Boil the lo mein noodles according to package directions until just al dente. Drain them well and set aside. Don't overcook them now because they'll heat up again in the sauce later.

Whisk the sauce:

Mix together the soy sauce, oyster sauce, hoisin, toasted sesame oil, brown sugar, water, and cornstarch until completely smooth. The cornstarch will dissolve better if you whisk it vigorously.

Sear the beef:

Heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add the marinated beef strips and stir-fry for 2 to 3 minutes until browned on the edges. Remove the beef and set it aside on a plate.

Crisp the vegetables:

In the same hot pan, toss in the broccoli florets, julienned carrot, and sliced red bell pepper. Stir-fry for 2 to 3 minutes until they're bright and just tender. Add the minced garlic and cook for 30 seconds until fragrant.

Bring it all together:

Return the beef to the pan along with the cooked noodles and green onions. Pour that gorgeous sauce over everything and toss constantly for 2 minutes. The sauce will bubble and thicken, coating every strand and piece.

Finish with flair:

Transfer the lo mein to a serving platter or individual bowls. Sprinkle toasted sesame seeds and the remaining green onion slices over the top. Serve immediately while the noodles are still hot and glossy.

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This recipe has become my go-to for comfort dinners after long days. Something about slurping those sesame-coated noodles while watching Netflix feels like giving myself a proper meal.

Choosing the Right Cut

Flank steak works beautifully here because it has great beefy flavor and takes well to quick high-heat cooking. Look for a piece with nice marbling and slice it as thin as you can manage against the grain. This breaks up the muscle fibers and guarantees each bite stays tender instead of tough and chewy.

Noodle Secrets

Traditional lo mein noodles are thick wheat-based egg noodles that hold up perfectly to tossing and coating. If you cannot find them, fresh Chinese egg noodles or even high-quality Italian spaghetti make excellent substitutes. Just avoid rice noodles or vermicelli since they are too delicate and will break apart during stir-frying.

Mastering the Stir-Fry

Heat management makes or breaks stir-fry success. Let your wok or skillet get properly hot before adding any ingredients. Listen for that sizzle the moment food hits the oil. Keep everything moving constantly so nothing burns or steams. A well-seasoned wok develops a natural non-stick patina that makes this whole process even easier.

• Prep every single ingredient before you turn on the stove
• Use the largest pan you have so food can spread out and sear
• Taste and adjust the sauce before pouring it in since preferences vary

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Twirling those sauce-slicked noodles onto your fork might just become your new favorite Tuesday night tradition.

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak is ideal due to its lean texture and ability to absorb marinades well. Slice it thinly against the grain for maximum tenderness. Skirt steak or sirloin also work great if flank isn't available.

→ Can I make this dish ahead of time?

While best served immediately, you can prep components in advance. Slice and marinate the beef up to 24 hours ahead, chop vegetables, and whisk the sauce. Cook everything just before serving for optimal texture and flavor.

→ What noodles can I use instead of lo mein?

Spaghetti, linguine, or udon noodles make excellent substitutes. Even egg noodles or rice noodles work well. Just cook them to al dente since they'll finish cooking in the sauce during the final toss.

→ How do I prevent the beef from getting tough?

Slice the beef thinly against the grain, marinate briefly with cornstarch, and stir-fry quickly over high heat just until browned. Avoid overcooking—remove the beef from the pan while still slightly pink as it will finish cooking when returned with the noodles.

→ Can I add other vegetables to this stir-fry?

Absolutely. Snap peas, sliced mushrooms, baby corn, or bok choy make wonderful additions. Add quicker-cooking vegetables like snow peas during the last minute of stir-frying to maintain their crisp texture.