Beef and Broccoli Lo Mein
Tender strips of flank steak and crisp broccoli florets tossed with soft egg noodles in a savory, slightly sweet soy-based sauce. This takeout favorite comes together in under 30 minutes and delivers that signature wok hei flavor at home.
For 4 servings
- prep · ~10 min
Marinate the beef.
1.In a bowl, combine sliced flank steak with 1 tablespoon soy sauce, a pinch of black pepper, and 1 teaspoon cornstarch.2.Mix well and let it rest for 10 minutes at room temperature. - boil · ~5 min
Boil the noodles and blanch the broccoli.
1.Bring a large pot of water to a rolling boil.2.Cook lo mein noodles according to package directions until just al dente (about 3-4 minutes for fresh, or per package for dried).3.In the last 1 minute of cooking, drop broccoli florets into the same pot.4.Drain everything in a colander and rinse with cold water to stop the cooking. Set aside. - mix · ~1 min
Mix the stir-fry sauce.
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, and brown sugar until the sugar dissolves.
- prep · ~1 min
Make the cornstarch slurry.
In a separate tiny bowl, mix 1 teaspoon cornstarch with 2 tablespoons water. Stir until smooth and set aside.
- fry · ~3 min
Sear the beef.
1.Heat 1 tablespoon oil in a wok over high heat until it just begins to smoke.2.Add the marinated beef strips in a single layer and let them sear undisturbed for 1 minute.3.Stir-fry for another 1-2 minutes until the beef is just cooked through and browned at the edges.4.Remove the beef from the wok and set aside on a plate.TIPHigh heat and a single layer are key — crowding the wok steams the beef instead of searing it. - saute · ~3 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon oil to the same wok.2.Add sliced onion, julienned carrot, garlic, and ginger. Stir-fry for 2-3 minutes until the onion softens and the garlic is fragrant.TIPKeep everything moving — garlic burns fast on high heat. - mix · ~3 min
Combine noodles, sauce, and beef.
1.Add the drained noodles and blanched broccoli to the wok with the vegetables.2.Pour the stir-fry sauce over the noodles and toss everything together for 1-2 minutes until the noodles are well coated.3.Return the seared beef to the wok and toss to combine.4.Drizzle in the cornstarch slurry and stir-fry for another 30 seconds until the sauce thickens and clings to the noodles. - garnish
Garnish with sliced scallions and serve hot.
Transfer to a serving platter, scatter fresh scallions over the top, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice flank steak across the grain for tender strips that won't chew tough.
- 2Blanch broccoli in the noodle water to save a pot and keep it crisp-tender.
- 3Let the beef sear undisturbed for a full minute to develop a deep brown crust.
- 4Toss noodles in the hot wok for at least a minute to let them absorb the sauce evenly.
- 5Add the cornstarch slurry at the end and stir-fry 30 seconds until the sauce clings to every strand.
- 6Make-ahead: prep sauce and slice beef up to a day in advance; stir-fry just before serving.
Adapt it for your goals.
High-protein
Swap the noodles for shirataki noodles or zucchini ribbons, and add an extra 100g of flank steak — perfect for low-carb or high-protein diets.
veganVegan
Replace beef with 400g extra-firm tofu (pressed and cubed), use mushroom-based oyster sauce, and swap honey for brown sugar — a plant-based version that still delivers umami.
low oilLow-oil
Reduce oil to 1 tablespoon overall and use a non-stick pan; steam the beef and vegetables with a splash of water instead of stir-frying in oil — a lighter take that cuts significant calories.
Why this is on our healthy list.
Rich in Protein
Flank steak provides high-quality complete protein for muscle repair and satiety, with about 26g protein per 100g serving.
Vitamin C from Broccoli
Broccoli florets supply immune-supporting vitamin C and fiber, especially when blanched briefly to retain nutrients.
Iron from Beef
Red meat is a great source of heme iron, which is easily absorbed and helps prevent fatigue and anemia.
Antioxidants from Garlic and Ginger
Garlic and ginger add anti-inflammatory compounds that may support heart health and digestion.
Frequently asked questions
Yes, sirloin steak or ribeye also work well — just slice thinly across the grain for tenderness.
