Beef and Broccoli Lo Mein Better Than Takeout

Ingredients

• 454 g (1 pound)beef sirloin, thinly sliced
• 360 g (4 cups)fresh broccoli florets
• 454 g (1 pound)lo mein noodles, fresh or dried
• 60 ml (1/4 cup)low-sodium soy sauce
• 30 ml (2 tablespoons)oyster sauce
• 15 ml (1 tablespoon)sesame oil
• 16 g (2 tablespoons)cornflour
• 2 clovesgarlic, minced
• 15 g (1 tablespoon)ginger, minced
• 25 g (2 tablespoons)soft brown sugar
• 30 ml (2 tablespoons)vegetable oil
• 1.25 ml (1/4 teaspoon), optionalred pepper flakes
• 60 ml (1/4 cup)water

Instructions

1. 1

   Marinate the beef

   Put the sliced beef in a bowl with 2 tablespoons of the soy sauce, the cornflour and sesame oil. Toss to coat and leave to marinate for at least 15 minutes.

2. 2

   Mix the sauce

   In a separate bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, brown sugar, red pepper flakes if using, and water. Set aside.

3. 3

   Cook the noodles

   Prepare the lo mein noodles according to the packet directions. Drain them and set aside.

4. 4

   Brown the beef

   Heat a wok or large frying pan over high heat and add 1 tablespoon of vegetable oil, swirling to coat. Add the marinated beef and stir-fry until browned and cooked through, about 2–3 minutes. Remove it from the wok and set aside.

5. 5

   Stir-fry broccoli

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli and stir-fry for about 3–4 minutes, until crisp-tender.

6. 6

   Add aromatics

   Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds, until fragrant.

7. 7

   Simmer the sauce

   Return the cooked beef to the wok and pour in the prepared sauce. Bring it to a simmer and cook for 1–2 minutes, until it has thickened slightly.

8. 8

   Toss with noodles

   Add the cooked noodles and toss them to coat in the sauce. Cook for another minute or two, until everything is heated through.

What is beef and broccoli lo mein?

Lo mein is a Chinese-American noodle dish in which cooked noodles are tossed with ingredients and sauce. This version combines beef and broccoli, a familiar pairing in Chinese-American cooking, with lo mein noodles for a filling one-pan meal.

The method keeps the beef, broccoli and sauce distinct until the final toss. Marinating the beef and briefly stir-frying the vegetables help the finished dish stay tender and lively rather than heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 0g protein, 0g carbs, 0g fat.

The noodles and brown sugar provide most of the carbohydrates, while the beef contributes protein. Sesame and vegetable oils, along with the beef, account for much of the fat; broccoli adds vegetables and fibre. Balance the plate with extra plain vegetables if you want a larger vegetable share.

Choosing the ingredients

Beef: Thinly sliced sirloin cooks quickly over high heat. Cutting it across the grain helps keep the pieces tender.

Noodles: Fresh or dried lo mein noodles both work; cook them according to their packet directions. Drain them well so excess water does not dilute the sauce.

Broccoli: Fresh florets are used here. Keep them a similar size so they cook at roughly the same pace.

The beef marinade

Cornflour and sesame oil join part of the soy sauce in the marinade, coating the beef before it hits the hot wok. Give it at least 15 minutes, as directed, while you mix the sauce and prepare the other ingredients.

Cook the beef in the first tablespoon of vegetable oil and remove it once browned and cooked through. The short cooking time in the recipe depends on thin slices and high heat.

Keeping broccoli crisp-tender

Broccoli: Stir-fry the florets for about 3–4 minutes, stopping when they are crisp-tender. They should retain some bite rather than become soft.

Aromatics: Add the garlic and ginger after the broccoli and cook for about 30 seconds, just until fragrant. This brief step gives them flavour without leaving them in the wok for the full cooking time.

Getting the sauce right

The sauce combines the remaining soy sauce with oyster sauce, brown sugar, water and optional red pepper flakes. Whisk it together before it goes into the wok so the ingredients are evenly mixed.

Once the beef is back in the wok, simmer the sauce for 1–2 minutes, until it thickens slightly. Add the noodles last and toss until coated and heated through.

Serving the noodles

Serve the lo mein while it is hot, with the beef and broccoli distributed through the noodles. Its savoury, slightly sweet sauce and soft noodles pair well with the firmer texture of the broccoli.

For a fuller meal, serve alongside a simple vegetable dish. Keep accompaniments lightly seasoned so they do not compete with the soy and oyster sauce.

Recipe notes & tips

• Slice the sirloin thinly across the grain so it cooks quickly.
• Measure out the sauce ingredients before heating the wok.
• Use high heat for the beef and stir-fry it for only about 2–3 minutes.
• Drain the cooked noodles well before adding them to the wok.
• Add the red pepper flakes only if you want a little heat.
• Toss the noodles thoroughly so the sauce coats them evenly.

Variations

• More vegetables: Add sliced vegetables alongside the broccoli, allowing extra cooking time if needed.
• Extra heat: Include the red pepper flakes or increase them to suit your taste.
• Milder sauce: Leave out the red pepper flakes.
• Noodle swap: Use another noodle suitable for stir-frying if lo mein noodles are unavailable.
• Fresh ginger: Grate the ginger finely if mincing it is difficult.

Common mistakes to avoid

• Thick beef slices: They may not cook in the stated time; slice the sirloin thinly across the grain.
• Crowded wok: The beef may steam rather than brown; cook it in batches if it does not fit in a single layer.
• Overcooked broccoli: It loses its bite; check it after about 3 minutes of stir-frying.
• Burnt garlic: It can turn bitter; add it after the broccoli and stir-fry for only about 30 seconds.
• Watery noodles: Excess cooking water can thin the sauce; drain the noodles well before adding them.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan until hot throughout, stirring gently; add a small splash of water if the noodles seem dry.

Frequently asked questions