Beef and Broccoli Lomein

This hearty Beef and Broccoli Lo Mein brings the takeout experience right to your kitchen with tender slices of steak, crisp broccoli, and savory noodles coated in a glossy sauce. What began as an experiment to recreate my favorite restaurant dish has become a weeknight staple that satisfies those takeout cravings without the delivery wait.

I first made this dish when my favorite Chinese restaurant closed during the pandemic. My family was skeptical at first but now they request this homemade version even more than the original restaurant version.

Ingredients

• Flank steak or sirloin: perfect for stir fries as they cook quickly and remain tender when sliced against the grain
• Cornstarch: creates a velvety texture on the beef and thickens the sauce beautifully
• Soy sauce: use low sodium to control the salt level in your dish
• Rice wine vinegar: adds brightness and balances the sweet elements
• Sesame oil: provides that authentic Chinese aroma and nutty flavor
• Fresh ginger and garlic: the aromatic foundation that makes this dish sing
• Broccoli florets: adds nutrition and soaks up the delicious sauce
• Noodles: regular spaghetti works perfectly if you cannot find lo mein noodles
• Honey: creates that perfect balance of sweet and savory in the sauce
• Oyster sauce: adds depth and umami that makes this taste restaurant quality

Step-by-Step Instructions

Cook the Noodles:

Boil the noodles according to package instructions until just al dente. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking. Toss with a small amount of sesame oil if not using immediately.

Prepare the Sauce:

Whisk together dark soy sauce, honey, oyster sauce, and rice vinegar in a bowl until well combined. In a separate small bowl, create a cornstarch slurry by mixing cornstarch with cold water until smooth. Add this slurry to the sauce mixture while stirring constantly to prevent lumps. The cornstarch will activate when heated to thicken your sauce.

Marinate the Beef:

Slice your steak thinly against the grain for maximum tenderness. Toss the sliced beef with soy sauce, cornstarch, rice wine vinegar, and ginger powder. Let it sit for at least 5 minutes. The cornstarch not only thickens the sauce but also creates a protective coating on the meat for a velvety texture.

Sear the Beef:

Heat a wok or large skillet until smoking hot. Add sesame oil and swirl to coat. Add the marinated beef in a single layer without overcrowding and sear for 1 to 2 minutes per side until browned but still slightly pink inside. Remove from the pan and set aside. Working in batches ensures proper searing rather than steaming the meat.

Sauté the Aromatics:

In the same wok with the flavorful beef drippings, add the diced onions and cook until translucent. Add the garlic and ginger and stir for 30 seconds until fragrant but not burned. The residual heat from the pan will help release their aromatic compounds.

Add Vegetables and Noodles:

Add the broccoli florets to the wok and stir fry for about 2 minutes until bright green but still crisp. Add the cooked noodles and toss everything together. Keep the heat high and keep everything moving to prevent sticking.

Finish with Sauce and Beef:

Pour the prepared sauce into the wok gradually while continuously tossing the noodles and vegetables. The sauce will begin to thicken upon contact with the hot wok. Return the beef to the pan, including any accumulated juices. Toss everything together until the sauce is glossy and evenly coats all ingredients.

Serve Immediately:

Transfer to serving plates while still hot. The dish is best enjoyed immediately when the noodles are still tender and the sauce is at its perfect consistency.

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The oyster sauce is truly the secret ingredient that elevates this dish from good to restaurant quality. I discovered this after multiple attempts to replicate my favorite takeout version fell flat. When I finally added oyster sauce, my husband instantly recognized that distinctive flavor we had been missing.

Make Ahead and Storage

This beef and broccoli lo mein can be prepared in components ahead of time for quicker assembly. Slice the beef, chop vegetables, and mix the sauce up to 24 hours in advance. Store each component separately in the refrigerator until ready to cook. For leftover lo mein, store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to revive the sauce as it tends to thicken when cooled.

Substitutions and Variations

This recipe welcomes many adaptations based on what you have available. Chicken, pork, or shrimp work beautifully in place of beef. For a vegetarian version, substitute the meat with firm tofu or increase the vegetables with mushrooms for umami flavor. The oyster sauce can be replaced with vegetarian mushroom sauce for a plant based option. Snow peas, bell peppers, carrots, or bok choy make excellent additions or substitutions for the broccoli based on seasonal availability or preference.

Serving Suggestions

Serve this lo mein as a complete meal or as part of a larger Chinese inspired feast. For a more elaborate spread, pair with egg rolls, dumplings, or a simple egg drop soup. A sprinkle of toasted sesame seeds or sliced green onions adds a beautiful finishing touch and extra flavor dimension. While traditionally served hot, this dish can also be enjoyed cold as a noodle salad for lunch the next day.

Cultural Context

Lo mein literally translates to "tossed noodles" in Cantonese and differs from chow mein in that the noodles are soft rather than crispy. This Americanized version adapts the traditional Chinese dish to ingredients commonly found in Western supermarkets. In authentic Chinese cuisine, the sauce would typically be lighter and less sweet, but this recipe caters to the American palate which tends to prefer more sauce and sweeter flavors.

Frequently Asked Questions

→ What type of beef works best?

Flank steak or sirloin are great choices due to their tenderness and flavor.

→ Can I substitute the noodles?

Yes, you can use spaghetti, lo mein noodles, or any type of stir-fry-friendly noodles.

→ How do I make the sauce thicker?

Use the cornstarch slurry to thicken the sauce. Mix cornstarch with water and gradually add it while stirring.

→ Can I make this dish vegetarian?

You can substitute the beef with tofu or mushrooms and use vegetarian alternatives for oyster sauce and soy sauce.

→ What can I serve with this dish?

Serve it with steamed rice or additional stir-fried vegetables for a complete meal.