Beef Broccoli Lo Mein (Printable Version)
Tender beef, crisp broccoli, and noodles tossed in a fragrant sesame oil sauce for a vibrant stir-fry.
# 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, divided
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
22 - Extra sesame oil for drizzling
# Method:
01 - Combine sliced flank steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil in a bowl. Mix thoroughly and let marinate for 10 minutes.
02 - In a small bowl, whisk together all the sauce components until smooth. Set aside.
03 - Boil lo mein or egg noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until just cooked. Remove beef and set aside.
05 - Add remaining 1 tbsp vegetable oil to wok. Stir-fry minced garlic, ginger, and sliced onion for 1 minute until fragrant.
06 - Add broccoli florets and julienned carrot to the wok. Stir-fry for 2 to 3 minutes until tender but still crisp.
07 - Return cooked beef to the wok, add noodles, and pour in the prepared sauce. Toss well and stir-fry for 2 to 3 minutes to heat through and evenly coat ingredients.
08 - Drizzle with extra sesame oil, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Chef's Tips:
01 -
- It comes together faster than takeout, and tastes like you've been stirring the wok for hours.
- The sesame oil creates this warm, almost haunting fragrance that makes people ask what smells so good.
- Tender beef and crisp broccoli in every bite means nobody at the table feels like they're eating a light version of anything.
02 -
- The sauce will look thin and loose in the bowl, but trust the cornstarch—it thickens exactly when it needs to once it hits the heat and tossed noodles.
- Sesame oil added at the end, not during cooking, preserves its toasted flavor and fragrance instead of letting it turn acrid under high heat.
- Don't crowd the wok when searing the beef; work in batches if you need to, otherwise you'll steam instead of sear and the texture suffers.
03 -
- Keep a small bowl of water nearby while you're cooking; if the noodles seem to be sticking as you toss, a splash helps them separate without making the sauce watery.
- Let the beef cool slightly on a plate while you cook the vegetables so it doesn't overcook when everything comes back together in the final toss.