Beef and Broccoli Lo Mein

This Beef and Broccoli Lo Mein is a savory, satisfying noodle dish that comes together quickly and easily. With tender strips of beef, crisp-tender broccoli, and chewy noodles all tossed in a rich, garlicky sauce, it’s the kind of takeout-style dinner I love making at home — all in under 30 minutes.

Why You’ll Love This Recipe

I love this dish because it gives me everything I want in one bowl: protein, veggies, and noodles coated in a deeply flavorful sauce. It’s faster than ordering takeout, customizable with whatever I have on hand, and makes great leftovers. Plus, that glossy, umami-packed sauce is completely addictive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lo mein:

• Lo mein noodles or spaghetti

• Thinly sliced beef (flank steak or sirloin work best)

• Broccoli florets

• Garlic, minced

• Onion, sliced (optional)

• Vegetable oil or sesame oil

For the sauce:

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Brown sugar

• Cornstarch

• Water or beef broth

• Ground black pepper

• Optional: red pepper flakes for heat

directions

1. I cook the noodles according to package instructions, then drain and set them aside.

2. I whisk together all the sauce ingredients in a bowl and set that aside too.

3. In a large skillet or wok, I heat some oil and sear the beef slices over high heat until just browned. I remove the beef and set it aside.

4. In the same pan, I add more oil if needed and stir-fry the broccoli and onions until just tender, about 3–4 minutes.

5. I add the garlic and cook for 30 seconds until fragrant.

6. I return the beef to the pan, pour in the sauce, and toss to coat.

7. I add the cooked noodles and stir everything together, letting the sauce thicken and cling to the noodles.

8. I remove it from heat and serve hot, optionally garnished with sesame seeds or green onions.

Servings and timing

This recipe serves 4 and takes about 25 minutes total — 10 minutes of prep and 15 minutes of cooking.

Variations

Sometimes I swap the beef for chicken, shrimp, or tofu depending on what I have. I also throw in other veggies like bell peppers, mushrooms, or snap peas for variety. If I want a richer flavor, I add a splash of dark soy sauce. For a low-carb version, I’ve made this with zucchini noodles or shirataki noodles with great results.

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 soy sauce to loosen the noodles. The microwave works too — I just stir halfway through and cover the bowl to avoid drying it out.

FAQs

What kind of noodles work best for lo mein?

I like using fresh lo mein noodles, but when I don’t have them, spaghetti or linguine make a great substitute. Egg noodles also work really well.

How do I keep the beef tender?

I slice it thinly against the grain and don’t overcook it. A quick sear over high heat keeps it juicy and tender.

Can I make it vegetarian?

Absolutely. I replace the beef with tofu or just load up on vegetables and use vegetable broth instead of beef broth in the sauce.

Is oyster sauce necessary?

It adds great depth, but if I don’t have it, I mix a little extra soy sauce and a touch of sugar or hoisin to mimic the flavor.

Can I prep this ahead?

Yes. I slice the beef, prep the veggies, and mix the sauce ahead of time. Then it all comes together super fast when I’m ready to cook.

Conclusion

Beef and Broccoli Lo Mein is one of my go-to meals when I want something fast, flavorful, and satisfying. It’s everything I love about a good stir-fry and noodle dish rolled into one bowl. Once I started making it at home, I realized just how easy and delicious homemade takeout can be.