Beef and broccoli lo mein combines separately cooked noodles, thinly sliced sirloin or flank steak, and broccoli with a soy and oyster sauce coating. Cornstarch thickens the sauce, while sesame oil and green onions finish the flavor. The result is a savory, glossy coating rather than a sweet sauce.
Plan about 30 minutes for four servings, including a short steak resting period before the final toss. Slice the beef across the grain and have everything ready before heating the skillet. Extra beef batches or larger broccoli florets extend the estimate; the noodles follow their own package timing.
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Why This Recipe Works
The lo mein works best when the sauce is whisked smooth before it touches a hot pan. Cornstarch settles as it stands, so a second stir just before pouring prevents a gritty patch followed by an unthickened coating.
A broad skillet helps the thin beef slices sear instead of steaming in a crowded pile. Temporarily moving cooked steak to a clean plate also keeps it from sitting over high heat while the broccoli finishes.
Ingredients for Beef and Broccoli Lo Mein
- 8 oz lo mein noodles
- 1 lb sirloin or flank steak, thinly sliced across the grain
- 2 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped
- water, as needed for broccoli or sauce
Use eight ounces of lo mein noodles and follow the package for fresh or dried ones. Cut broccoli into small, similar florets and slice the pound of steak thinly across its visible muscle fibers.
Keep the quarter cup of soy sauce as the liquid for whisking the tablespoon of cornstarch, then add oyster sauce, sesame oil, and pepper. Optional water for broccoli steaming or loosening an overly thick coating is added only as needed. Check oyster sauce as well as soy sauce and noodles if considering a gluten-free variation.
How to Make Beef and Broccoli Lo Mein
Slice the steak thinly across the grain and cut the broccoli into small florets with short stems. Follow the noodle package because fresh and dried lo mein have different cooking requirements. Whisk cornstarch into the cool soy sauce before adding the other sauce ingredients; starting in cool liquid prevents dry starch lumps from forming in a hot pan.
Reserve one tablespoon of vegetable oil for the broccoli and heat the other over medium-high heat. Spread the beef out so it can brown rather than release moisture into a crowded pile. Check for at least 145°F, then move it to a plate and give it a minimum three-minute rest while you work on the vegetables. The rest happens during the next stages, not during an extra simmer of the steak.
Add the reserved oil and lower the pan to medium before stirring in the garlic and broccoli. After 2–3 minutes, test a stem; a little water and a short covered spell can soften firm centers while keeping the florets bright. Avoid letting garlic sit alone in the hot skillet long enough to darken.
Stir the sauce again before pouring it in because cornstarch settles while standing. Let it bubble gently over medium-low heat until glossy, thinning with the listed water if it becomes too tight to coat noodles. Toss the noodles through first, then take the pan off the heat and fold in the rested beef and its juices. Green onions finish four evenly divided bowls.
How to Serve
Serve beef and broccoli lo mein straight from the pan, distributing steak and florets through each portion. A crisp cucumber salad makes a refreshing side for the savory noodles.
A vegetable side can accompany it. The measured green onions provide the garnish; extra seeds, sauces, or vegetables remain optional variations rather than undisclosed base ingredients.
For a side or another meal idea, try Garlic Beef and Broccoli Noodles or Ground Beef And Broccoli.
Storage and Reheating
Refrigerate the lo mein promptly in shallow covered containers at 40°F or below and use within 3 days. Do not leave the noodles and meat on the counter until completely cold.
Reheat portions to 165°F, stirring so the sauce and beef heat evenly. Add a little water if the coating has tightened. Freezing is possible, but thawed noodles and broccoli can be softer; freshly cooked or refrigerated portions better preserve the intended texture.
See FoodSafety.gov temperature guidance for the handling advice used here.
Tips and Variations
Use a wide pan, slice across the grain, and set all ingredients within reach before starting. Stir the cornstarch mixture again just before pouring; do not sprinkle dry starch directly over hot noodles.
Keep broccoli florets small enough for brief cooking. Bell pepper or carrot additions need appropriate timing. Using tamari alone does not make the dish gluten-free if the noodles or oyster sauce still contain gluten.
Frequently Asked Questions
Can I use spaghetti instead of lo mein noodles for beef and broccoli lo mein?
It can be a substitute, but the texture differs. Use the same dry weight for dry spaghetti and follow its package timing; fresh noodles and dry spaghetti have different cooking times.
Does the beef need a marinade?
Not in this method. Thin steak slices are seared directly, and cornstarch belongs in the sauce rather than a separate meat coating.
Why is the sauce in beef and broccoli lo mein lumpy?
Cornstarch may not have been dispersed in cool liquid or may have settled before pouring. Whisk it into the soy sauce and stir again immediately before it goes into the pan.
How do I keep the beef tender?
Slice across the grain, avoid crowding the pan, check doneness, and move cooked slices off the heat while the broccoli cooks. Long cooking in a thickened sauce can toughen thin steak.
Can I make a gluten-free version?
Use suitable noodles, soy sauce or tamari, and oyster sauce, checking all labels and preparation needs. Replacing only the soy sauce is not enough when other components contain gluten.
More Recipes to Try
For another dinner using related ingredients, consider Honey Garlic Chicken Stir Fry with Broccoli and Sesame or Easy Beef and Broccoli.
Beef and Broccoli Lo Mein with a Soy and Oyster Sauce
Ingredients
Noodles
- 8 oz lo mein noodles
Main Ingredients
- 1 lb sirloin or flank steak thinly sliced across the grain
- 2 cups broccoli florets
- 2 tablespoons vegetable oil divided
- 3 cloves garlic minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 cup green onions chopped
Preparation adjustment
- water as needed for broccoli or sauce
Instructions
Instructions
- Cook the lo mein noodles according to the package and drain. Whisk the cornstarch into the cool soy sauce until smooth, then whisk in the oyster sauce, sesame oil, and black pepper.
- Heat 1 tablespoon vegetable oil over medium-high heat; cook the thinly sliced beef until browned and at least 145°F. Transfer to a plate and rest for at least 3 minutes while cooking the broccoli.
- Add the remaining 1 tablespoon vegetable oil; reduce to medium and stir in the garlic and broccoli. Cook for 2–3 minutes, adding a little water and covering as needed until the florets and stems are tender-crisp.
- Rewhisk the sauce, pour it into the skillet, and stir over medium-low heat until bubbling and glossy; add water as needed to loosen. Toss in the noodles, remove from the heat, fold in the rested beef and its juices, and finish with green onions for 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions to 165°F throughout.
