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Beef and Broccoli Lo Mein Noodles

Enjoy a delicious and easy one-pan meal with tender beef, vibrant broccoli, and luscious noodles coated in a savory sauce. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 500
Ingredients Method Notes

Ingredients
  

Sauce Ingredients
  • 3/4 cup low sodium soy sauce
  • 1/2 cup oyster sauce
  • 1/2 cup honey (or brown sugar)
  • 2 tablespoons rice vinegar
  • 1 tablespoon browning (optional) adds color and flavor
Main Ingredients
  • 1 pound flank steak or sirloin, sliced slice against the grain for tenderness
  • 3 tablespoons soy sauce for marinating beef
  • 1 tablespoon cornstarch for marinating beef
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ground ginger
  • 2 tablespoons sesame oil for frying
  • 1/4 cup onions, diced
  • 1/8 cup garlic, diced
  • 1/8 cup ginger, diced
  • 16 ounces broccoli florets
  • 16 ounces noodles (spaghetti preferred)
  • 2 tablespoons cornstarch for the slurry
  • 2 tablespoons water for the slurry

Method
 

Preparation
  1. Cook the noodles according to package instructions, drain, and set aside.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and browning (if using).
  3. In another bowl, create a slurry by whisking cold water and cornstarch together. Gradually add this slurry to the sauce mix and set aside.
  4. In a large bowl, combine the sliced beef, soy sauce, cornstarch, rice wine vinegar, and ginger powder. Mix until the beef is coated.
Cooking
  1. Heat the sesame oil in a hot wok. Sear the beef until cooked to your liking, then transfer it to a plate and set aside.
  2. In the same wok, toss in the onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
  3. Add broccoli florets and cooked noodles into the wok. Stir-fry over high heat until the broccoli is tender.
  4. Gradually pour in the sauce while stirring, letting everything mix together nicely.
  5. Finally, return the beef to the wok, cooking all the ingredients together until warmed through. Serve hot and enjoy!

Notes

The dish is best garnished with toasted sesame seeds and sliced green onions for extra flavor. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to three months.