Highlight
This beef and broccoli lo mein is a total comfort meal that’s crazy easy to throw together. You get amazingly soft beef, bouncy noodles, and crisp veggies all tangled up in a punchy, deeply savory sauce. It’s got a little heat, loads of flavor, and makes busy nights so much smoother.
First time I made this, my whole place smelled amazing and my family kept sneaking tastes before it hit the table. Now I just keep noodles stocked up since everyone fights for the leftovers.
Tasty Ingredients
- Lo mein noodles: Soft and chewy base for the dish Choose fresh or dried – both taste great
- Onion red bell pepper garlic carrots cabbage snap peas broccoli water chestnuts: Use the brightest, crunchiest veggies you see at the store for the best snap and color
- Cornstarch: Thickens up your sauce into a silky coating Mix it with cold water first to keep it smooth
- Ginger: Use fresh or jarred Just grate it fine so it blends in easy
- Sesame oil: Gives a light nutty aroma Add it at the very end for fresh flavor
- Hoisin sauce: Adds that caramel tang Get a brand you already love
- Soy sauce: The salty punch in your sauce Try gluten free if you need it
- Oyster sauce: Brings a big umami kick Check for a dark, thick sauce that smells great
- Brown sugar: Smooths out the salt and helps the beef get that glossy shine
- Olive oil: Use for all your sizzling and browning scenes Fresh oil means better taste
- Beef broth: Makes both the beef and the sauce super savory Pick low sodium if you wanna keep it light
- Red pepper flakes: Brings heat but won’t overwhelm Use less if you want it mild
- Paprika: Gives warmth and color Smoked is awesome for a deeper flavor
- Black pepper: Rounds out the spice mix, lifts up your beef
- Garlic powder: That classic garlic vibe in every mouthful
- Slap ya mama seasoning: Adds a little smokiness and some kick Use from a just opened jar for best punch
- Top sirloin steak flank or skirt steak: Pick a well-marbled cut for extra juicy bites
Simple Steps
- Mix It All:
- Return steak to the wok, throw noodles over everything, and pour in the thickened sauce. Using two big forks or spatulas, gently toss so the sauce grabs onto every bite, beef gets cozy with the noodles, and colorful veggies sneak through. Let it heat a couple minutes till everything steams and serve up right away.
- Thicken the Sauce:
- All your sauces—oyster, soy, hoisin, brown sugar, sesame oil, broth, red pepper, ginger, pepper—go in the pan. Simmer gently to meld flavors. Whisk a little water with cornstarch, then stir it in so the sauce turns glossy and thick.
- Vegetables Get Sizzled:
- Pour more olive oil in and toss in onions, carrots, and bell pepper. Stir quick till nearly tender, then add snap peas, broccoli, cabbage, garlic, and water chestnuts. Only cook till veggies look bright and crisp with a bit of crunch left.
- Sear the Beef:
- Slice steak against the grain so it’s extra tender. Season with spices and some beef broth, mix up in a bowl. Sear hot and quick in olive oil till just browned outside but still juicy inside. Scoop it out and save for later.
- Boil the Noodles:
- Cook lo mein noodles just how the bag says. Drain, drizzle with a bit of oil so they don’t clump, and keep them nearby till assembly.
Highlight
I always love the crunch of fresh broccoli the most. This is one of those dishes where the vegetables are every bit as fun as the noodles. Watching my kids mop up sweet beef and bright veggies makes this a total crowd pleaser—especially when we're in a rush.
Leftover Storage
Let your lo mein cool off then pop it into containers with a tight lid and stick in the fridge up to three days. For best texture, reheat in a skillet with a splash of broth or water to keep everything saucy. It won’t really freeze well—the noodles tend to go mushy, so it’s better fresh or next-day only.
Swap-Ins and Ideas
No lo mein noodles? Grab linguine or rice noodles instead. Sirloin subs in great for flank or skirt steak. Want more veggies? Mushrooms and sliced snow peas both rock. Can’t do oyster sauce? Bump up the hoisin and splash in a bit of fish sauce. Tamari totally works if you want gluten free soy flavor.
Fun Ways to Serve
This is filling on its own, but I like it next to a tangy cucumber salad or a crunchy green salad. For a celebration, sprinkle sesame seeds or chopped green onions on top and hand out some chopsticks with wide bowls.
Story Behind the Dish
Lo mein just means tossed noodles in Chinese, and this American-Chinese staple really shows off speedy stir fry vibes. Saucy noodles paired with whatever veggies and meat you have on hand—it's a tasty tradition in homes and restaurants everywhere.
Recipe FAQs
- → Which beef cut should I try for lo mein?
Go with skirt steak, flank, or sirloin. They cook fast and stay tender as long as you slice thin, against the grain.
- → How do I stop my veggies from going soggy?
Just stir-fry them on high heat for a few quick minutes. Pop in the broccoli and snap peas near the end so they stay crunchy and bright.
- → Can I use a noodle besides lo mein?
Totally, spaghetti or rice noodles work too if you can't find lo mein, but you’ll notice a small difference in texture.
- → My sauce is runny. Any quick fix?
Stir cornstarch with some water till smooth, then pour it into your simmering sauce. Let it cook a bit and you'll get that thicker glaze.
- → How do I make sure it’s gluten-free?
Stick to gluten-free noodles plus tamari or GF soy sauce and a gluten-free hoisin—tastes just as good, and everyone can eat it.
- → Any other veggies that go well here?
Mushrooms, bok choy, or little ears of corn are all great. They bring in fun flavor and fresh pops of color.