This quick and flavorful beef and broccoli lo mein is a takeout favorite I love making at home. Tender beef, crisp-tender broccoli, and perfectly sauced noodles come together in under 30 minutes, all tossed in a savory garlic-soy stir-fry sauce that hits every craving.
Why I Love This Recipe
I love how this dish delivers restaurant-quality flavor without the wait or the cost. The beef is juicy and tender, the noodles soak up all that umami-rich sauce, and the broccoli adds a perfect crunch. It’s fast, filling, and totally customizable—my kind of weeknight dinner. Plus, it all comes together in one pan, which makes cleanup just as easy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak or sirloin (thinly sliced against the grain)
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Soy sauce
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Cornstarch
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Vegetable oil
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Garlic (minced)
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Fresh broccoli florets
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Lo mein noodles (or spaghetti or ramen, if needed)
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Brown sugar
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Oyster sauce
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Sesame oil
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Rice vinegar
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Green onions (optional, for garnish)
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Crushed red pepper flakes (optional, for heat)
directions
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I start by tossing the sliced beef with soy sauce and cornstarch and letting it marinate for about 10–15 minutes.
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While the beef is marinating, I cook the noodles according to package directions, drain, and set them aside.
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In a large skillet or wok, I heat oil over medium-high and sear the beef in batches until browned, then remove it from the pan.
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In the same pan, I add more oil if needed, sauté the garlic until fragrant, then toss in the broccoli and stir-fry until bright green and crisp-tender.
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I whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and rice vinegar to make the sauce.
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I return the beef to the pan, add the cooked noodles, and pour the sauce over everything. I toss it all together until evenly coated and heated through.
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I serve it hot, topped with green onions and a pinch of red pepper flakes for a little kick.
Servings and timing
This recipe makes 4 hearty servings and takes about 25 minutes total, making it ideal for a fast dinner that feels like a treat.
Variations
I’ve swapped the beef for chicken, shrimp, or tofu depending on what I have on hand. I also throw in extra veggies like bell peppers, snap peas, or mushrooms. For a lower-carb version, I use spiralized zucchini or shirataki noodles. And sometimes I double the sauce if I want it extra juicy.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or broth to loosen up the noodles and bring everything back to life. It also reheats well in the microwave with a quick stir halfway through.
FAQs
What kind of noodles should I use?
I usually go with lo mein noodles or egg noodles, but spaghetti works in a pinch. Anything that holds sauce well will do the job.
Can I use frozen broccoli?
Yes, I’ve used frozen florets when I’m short on time. I just thaw and pat them dry to avoid extra moisture in the pan.
How do I get the beef tender?
I slice it very thin against the grain and marinate it briefly with soy sauce and cornstarch. A hot pan and quick sear keep it juicy.
Is this recipe spicy?
Not by default, but I add red pepper flakes or a little chili oil when I want some heat. It’s easy to adjust to my taste.
Can I make it ahead of time?
Yes, I prep the sauce, slice the beef and veggies, and even pre-cook the noodles so that all I need to do is stir-fry when it’s time to eat.
Conclusion
This beef and broccoli lo mein is a quick, satisfying dish I love turning to when I’m craving something bold and comforting. It’s packed with flavor, ready in no time, and way better than takeout. Whether I make it on a weeknight or prep it for lunch leftovers, it’s a dish that always disappears fast.
Print
Quick and Flavorful Beef and Broccoli Lo Mein
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry / One-Pan
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Quick and Flavorful Beef and Broccoli Lo Mein is the ultimate easy stir-fry dinner. Juicy strips of beef, tender-crisp broccoli, and lo mein noodles are tossed in a savory garlic-soy sauce for a satisfying meal ready in under 30 minutes. Perfect for weeknights, this better-than-takeout recipe is fast, flavorful, and totally customizable.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce (for marinating beef)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic, minced
- 2 cups fresh broccoli florets
- 8 oz lo mein noodles (or spaghetti/ramen)
- For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- Optional Garnish:
- Sliced green onions
- Crushed red pepper flakes
Instructions
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Marinate the Beef:
Toss sliced beef with soy sauce and cornstarch. Let sit for 10–15 minutes. -
Cook the Noodles:
Boil noodles according to package instructions. Drain and set aside. -
Sear the Beef:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear beef in batches until browned. Remove and set aside. -
Stir-Fry Broccoli:
In the same pan, add remaining oil if needed. Sauté garlic for 30 seconds, then add broccoli. Stir-fry until crisp-tender, about 3–4 minutes. -
Combine & Sauce:
Return beef to the pan. Add cooked noodles and pour in sauce (whisked together in advance). Toss everything to coat and heat through. -
Garnish & Serve:
Serve hot, garnished with green onions and red pepper flakes if desired.
Notes
- Protein Swap: Try chicken, shrimp, or tofu instead of beef.
- Veggie Add-ins: Bell peppers, snap peas, carrots, or mushrooms work great.
- Low-Carb Option: Use shirataki noodles or spiralized zucchini.
- Extra Sauce: Double the sauce if you like it extra juicy.
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