Beef and Broccoli Lo Mein Noodles
Beef and Broccoli Lo Mein Noodles are the ultimate weeknight comfort—meaty, saucy, and bright with ginger and garlic. I love how this version uses pantry staples (hello, spaghetti noodles) and a glossy oyster-soy-honey sauce that clings to every strand. It’s quick to pull together, feeds a crowd, and reheats beautifully for packed lunches.
Why you’ll love this dish
This lo mein blends savory-sweet sauce, tender-sear beef, and crisp-tender broccoli for a complete meal in one wok. It’s ideal when you want something restaurant-worthy without a long ingredient list. It’s also forgiving—use whatever long noodle you have, or swap the steak cut to fit your budget.
“The sauce is the star: sticky, balanced, and perfect with tender slices of steak.” — a quick fan review after one bite
If you want a slightly different take or technique on a similar stir-fry, check out this practical Chinese-style beef and broccoli tips to compare methods and flavor profiles.
The cooking process explained
Quick overview so you know what to expect: cook the noodles; make the sauce and a cornstarch slurry; marinate the beef briefly; sear the beef hot and fast; stir-fry aromatics, broccoli, and noodles; add sauce and thicken; finish with the beef. The whole workflow keeps components hot and textures right—tender beef, crisp broccoli, and glossy sauce coating noodles.
For alternate searing and slicing advice, this step-by-step cooking guide has extra notes on heat and timing.
What you’ll need
- 3/4 cup low sodium soy sauce (for the sauce)
- 1/2 cup oyster sauce
- 1/2 cup honey (or brown sugar as an easy swap)
- 2 tablespoons rice vinegar
- 1 tablespoon browning (optional — adds color)
- 1 pound steak, thinly sliced (flank or sirloin recommended)
- 3 tablespoons soy sauce (for the beef)
- 1 tablespoon cornstarch (for the beef)
- 1 tablespoon rice wine vinegar (marinade)
- 1 teaspoon ground ginger
- 2 tablespoons sesame oil
- 1/4 cup onion, diced
- 1/8 cup garlic, minced
- 1/8 cup fresh ginger, minced
- 16 ounces broccoli florets
- 16 ounces noodles (spaghetti works fine)
- 2 tablespoons cornstarch + 2 tablespoons water (slurry to thicken sauce)
Notes and substitutions: use brown sugar instead of honey for a deeper molasses note. If you prefer a lighter sauce, halve the oyster sauce and add a splash more soy. For gluten-free, use tamari and gluten-free oyster sauce substitute.
For more ingredient swaps and low-carb pairing ideas, see these low-carb, high-protein pairing ideas.
Step-by-step instructions
- Cook the noodles according to the package. Drain and toss with a tiny drizzle of oil to stop sticking. Set aside.
- In a small bowl whisk: 3/4 cup low sodium soy, 1/2 cup oyster sauce, 1/2 cup honey, 2 tbsp rice vinegar, and browning (optional). Set aside.
- In another small bowl stir 2 tbsp cornstarch into 2 tbsp cold water until smooth. Slowly whisk the slurry into the sauce; set aside.
- In a large bowl combine the sliced beef, 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp rice wine vinegar, and 1 tsp ground ginger. Toss until evenly coated and let rest 5–10 minutes.
- Heat a wok or large skillet until very hot. Add 2 tbsp sesame oil. Sear beef in batches for 1–2 minutes per side until browned but still juicy. Remove beef to a plate.
- In the same wok add diced onion, garlic, and minced ginger. Sauté 2–3 minutes until fragrant.
- Add broccoli florets and stir-fry on high for 3–4 minutes until bright and just tender.
- Add cooked noodles to the wok and toss to combine with aromatics and broccoli.
- Gradually pour in the prepared sauce while constantly stirring so it coats everything evenly. Cook 1–2 minutes until sauce thickens and clings.
- Return the seared beef to the wok and heat through for another minute. Check seasoning and adjust with a splash of soy if needed. Serve hot.
Best ways to enjoy it
Serve this lo mein straight from the wok for the rustic family-style feel. Garnish options: toasted sesame seeds, thinly sliced scallions, or a drizzle of chili oil for heat. Pair with simple sides like steamed dumplings, a crisp cucumber salad, or pickled carrots for contrast.
For ideas on plating and complementary sides inspired by classic stir-fries, you might also like this beef-and-broccoli stir-fry basics to round out a menu.
How to store & freeze
Cool leftovers quickly and transfer to airtight containers. Refrigerate up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to restore moisture; cover for a minute to steam. To freeze: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. Always reheat to at least 165°F (74°C) for safety.
Helpful cooking tips
- Slice the beef thin across the grain for tenderness. Partially freezing the steak makes thin slicing easier.
- Use high heat and a hot wok to get a fast sear and maintain texture. Don’t overcrowd the pan—sear in batches.
- Toss noodles with a little oil after draining so they don’t clump in the wok.
- Add the slurry slowly; too much at once can over-thicken. Stop adding once the sauce reaches a glossy coat.
- Taste for salt—oyster sauce is salty and rich, so adjust with soy in small increments.
Creative twists
- Spicy: Add a tablespoon of sambal oelek or a splash of chile crisp near the end.
- Vegetarian: Replace beef with tofu or tempeh and use a vegetarian oyster sauce.
- Low-carb: Swap noodles for spiralized zucchini or shirataki for a lighter bowl.
- Citrus brightness: Finish with a squeeze of lime to lift the richness.
- Nutty crunch: Sprinkle roasted peanuts or cashews when serving.
FAQ
Q: Can I use different noodles?
A: Yes—lo mein traditionally uses wheat noodles but spaghetti, egg noodles, or wider Asian noodles all work. Cook according to package directions and drain well.
Q: How long does the marinated beef need to sit?
A: This recipe needs only 5–10 minutes of marinating because the cornstarch and vinegar lightly tenderize. For deeper flavor, marinate up to 30 minutes in the fridge.
Q: Can I make this ahead for meal prep?
A: You can cook and refrigerate the components separately (beef, noodles, sauce, broccoli) and quickly stir-fry together for 2–3 minutes when ready. This preserves texture better than fully assembling ahead.
Q: What cut of beef is best?
A: Flank steak and sirloin are great choices—lean with good flavor. Slice thin across the grain. Tender cuts like ribeye work too if you prefer more richness.
Q: Is browning sauce necessary?
A: No, browning is optional and only adds color and a touch of caramelized flavor. Omit it if you don’t have it; the dish will still taste great.
Beef and Broccoli Lo Mein Noodles
Ingredients
Method
- Cook the noodles according to the package. Drain and toss with a tiny drizzle of oil to stop sticking. Set aside.
- In a small bowl whisk: 3/4 cup low sodium soy, 1/2 cup oyster sauce, 1/2 cup honey, 2 tbsp rice vinegar, and browning (optional). Set aside.
- In another small bowl stir 2 tbsp cornstarch into 2 tbsp cold water until smooth. Slowly whisk the slurry into the sauce; set aside.
- In a large bowl combine the sliced beef, 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp rice wine vinegar, and 1 tsp ground ginger. Toss until evenly coated and let rest 5–10 minutes.
- Heat a wok or large skillet until very hot. Add 2 tbsp sesame oil. Sear beef in batches for 1–2 minutes per side until browned but still juicy. Remove beef to a plate.
- In the same wok add diced onion, garlic, and minced ginger. Sauté 2–3 minutes until fragrant.
- Add broccoli florets and stir-fry on high for 3–4 minutes until bright and just tender.
- Add cooked noodles to the wok and toss to combine with aromatics and broccoli.
- Gradually pour in the prepared sauce while constantly stirring so it coats everything evenly. Cook 1–2 minutes until sauce thickens and clings.
- Return the seared beef to the wok and heat through for another minute. Check seasoning and adjust with a splash of soy if needed. Serve hot.
