Homemade Beef and Broccoli Lo Mein
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I’ve made this Beef and Broccoli Lo Mein more times than I can count—simple, fast, and reliably comforting on a busy weeknight. Chewy lo mein noodles (or spaghetti) soak up the savory sauce, tender slices of sirloin add meaty satisfaction, and bright veggies plus green peas keep it colorful and family-friendly. If you prefer a printable, step-by-step recipe page for reference while you cook, you can check this lo mein recipe page.
Why you’ll love this dish
This lo mein is a win because it’s quick, adaptable, and hits a wide range of cravings—salty, slightly sweet, and umami-rich. It’s perfect for weeknights when you want something more interesting than takeout without a lot of fuss. Using a good cut of sirloin and slicing it thinly keeps the beef tender, while the mixture of broccoli, carrots, and green peas gives texture and color without extra work.
“Family staple—ready in 25 minutes, and the kids always ask for seconds.” — a satisfied home cook
How this recipe comes together
- Boil the noodles until just tender, drain, and toss with a touch of sesame oil to prevent sticking.
- Quickly stir-fry thin slices of sirloin until browned and set aside.
- Stir-fry carrots, then add broccoli and green peas with garlic and ginger.
- Return beef to the pan, add cooked noodles and the sauce (soy, oyster, hoisin). Toss vigorously until everything is coated and heated through.
- Finish with a drizzle of sesame oil and optional sesame seeds.
This overview helps you scan the workflow: a fast protein sear, a quick vegetable sauté, then assembly and saucing.
What you’ll need
- 8 oz lo mein noodles (or spaghetti) — these chewy noodles soak up the flavor.
- 1 lb beef sirloin, thinly sliced — slice across the grain for tenderness.
- 2 cups broccoli florets — bite-sized for even cooking.
- 1 cup sliced carrots — thinly sliced or julienned so they cook quickly.
- 1/2 cup green peas — frozen peas thaw quickly and work well.
- 3 tbsp soy sauce — use regular or low-sodium depending on preference.
- 2 tbsp oyster sauce — gives savory depth; use hoisin-only for a vegetarian swap (see Variations).
- 1 tbsp hoisin sauce — adds sweetness and body.
- 1 tsp sesame oil — finish for aroma; don’t use for the full stir-fry high heat.
- 2 cloves garlic, minced — bright and fragrant.
- 1 tsp ginger, minced — adds warmth.
- 2 tbsp vegetable oil — for high-heat stir-frying.
- Sesame seeds (optional) — for garnish.
Note: If you need a pantry-friendly ingredient list or want to compare quantities, there’s a full ingredients summary on the beef and broccoli lo mein ingredients page. For gluten-free cooking, swap soy sauce for tamari and check your oyster sauce label (or use a gluten-free hoisin).
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the lo mein noodles (or spaghetti) until al dente according to package directions. Drain, rinse briefly under warm water, and toss with 1/2 tsp sesame oil to keep them from sticking. Set aside.
- Slice the beef sirloin very thin against the grain; pat dry and season lightly with salt and pepper. (Tip: put the beef in the freezer for 10–15 minutes to firm it up for easier slicing.)
- In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp hoisin sauce. Add a tablespoon of water if you prefer a looser sauce. Set aside.
- Heat a large skillet or wok over high heat. Add 1 tbsp vegetable oil and swirl to coat. Add half the beef in a single layer and sear 1–2 minutes per side until browned but not fully cooked through. Remove to a plate and repeat with the remaining beef.
- Reduce heat slightly, add the remaining 1 tbsp vegetable oil. Add minced garlic and ginger; stir 20–30 seconds until fragrant.
- Add sliced carrots and stir-fry 1–2 minutes, then add broccoli florets and 2–3 tablespoons water to create a little steam; cover briefly (30–45 seconds) if needed to tenderize the broccoli.
- Stir in the green peas and cook 30–60 seconds more until heated through. Return the beef to the pan.
- Add cooked noodles and the sauce. Toss or stir-fry 1–2 minutes until everything is evenly coated and the beef finishes cooking. Taste and adjust with a splash more soy or a pinch of sugar if you want more balance.
- Turn off the heat. Drizzle 1 tsp sesame oil over the top and sprinkle with sesame seeds if using. Serve immediately.
Best ways to enjoy it
Serve this lo mein straight from the wok onto warm plates for family-style sharing. Pair with:
- A crisp cucumber salad or quick Asian slaw for contrast.
- Steamed dumplings or potstickers as a starter for a full meal.
- Steamed jasmine rice if you want extra carbs—though the noodles are usually enough.
For plating, mound noodles in the center, arrange a few larger broccoli florets and carrot ribbons on top, and finish with a sprinkling of sesame seeds and a wedge of lime if you like brightness.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Eat within 3–4 days.
- To reheat, warm a skillet over medium-high heat, add a teaspoon of oil or water, then toss the lo mein until heated through (this keeps the noodles from drying). Alternatively, microwave covered with a damp paper towel for 60–90 seconds, stirring halfway.
- To freeze: spread cooled lo mein on a tray to cool quickly, then transfer to freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.
- Food safety: ensure reheated beef reaches at least 165°F (74°C) before serving.
Pro chef tips
- Slice beef across the grain very thin—this shortens fibers and yields tenderness even with quick cooking.
- Don’t overcrowd the pan when searing beef; work in batches so you get a fast sear rather than steaming.
- Use high heat and preheat the wok/skillet well; quick, hot cooking preserves color and texture in vegetables.
- If your sauce needs more body, whisk in 1 tsp cornstarch with 1–2 tbsp cold water and add during step 8 to thicken.
- For time savings, use frozen pre-sliced carrots or steam broccoli in the microwave for a minute before stir-frying. For inspiration on another easy beef meal, check this delicious taco pie.
Creative twists
- Chicken or tofu swap: use thin-sliced chicken breast or firm tofu (press and pan-sear) instead of beef.
- Veg-forward: add sliced bell peppers, snow peas, or baby corn.
- Heat it up: add 1 tsp chili paste or a drizzle of chili oil before serving.
- Vegetarian: replace oyster sauce with mushroom stir-fry sauce or extra hoisin, and use a plant-based protein.
- Gluten-free: use tamari in place of soy, and check labels for gluten-free oyster/hoisin alternatives.
Your questions answered
Q: How long does this take from start to finish?
A: About 20–30 minutes total if your ingredients are prepped. Noodle boiling and quick stir-fries are the time drivers.
Q: Can I use dried spaghetti instead of lo mein noodles?
A: Yes—spaghetti works fine. Cook to al dente, drain, and toss with a little sesame oil to prevent sticking.
Q: Are frozen peas okay?
A: Absolutely. Toss them in straight from frozen; they’ll thaw and heat in a minute or two in the wok.
Q: Can this be meal-prepped?
A: Yes—cook and store in the fridge for up to 4 days. Reheat in a skillet to revive texture. Freeze for longer storage up to 2 months.
Q: How can I make the sauce thicker?
A: Whisk 1 tsp cornstarch with 1–2 tbsp cold water and stir it into the sauce while cooking to thicken quickly.
Conclusion
For more technique-focused recipes and a detailed take on similar stir-fried lo mein, see Stir-Fried Lo Mein With Beef and Broccoli Recipe – Serious Eats, which dives into wok technique and noodle handling. If you want a chef’s perspective on classic beef and broccoli, try Dad’s Authentic Beef and Broccoli: A Chinese Chef’s Secrets for deeper flavor notes. For another variation that emphasizes oyster sauce in a Chinese-American style, check Chinese-American Beef and Broccoli With Oyster Sauce Recipe for inspiration.
Beef and Broccoli Lo Mein
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the lo mein noodles (or spaghetti) until al dente according to package directions. Drain, rinse briefly under warm water, and toss with 1/2 tsp sesame oil to keep them from sticking. Set aside.
- Slice the beef sirloin very thin against the grain; pat dry and season lightly with salt and pepper.
- In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp hoisin sauce. Add a tablespoon of water if you prefer a looser sauce. Set aside.
- Heat a large skillet or wok over high heat. Add 1 tbsp vegetable oil and swirl to coat. Add half the beef in a single layer and sear 1–2 minutes per side until browned but not fully cooked through. Remove to a plate and repeat with the remaining beef.
- Reduce heat slightly, add the remaining 1 tbsp vegetable oil. Add minced garlic and ginger; stir 20–30 seconds until fragrant.
- Add sliced carrots and stir-fry 1–2 minutes, then add broccoli florets and 2–3 tablespoons water to create a little steam; cover briefly if needed to tenderize the broccoli.
- Stir in the green peas and cook 30–60 seconds more until heated through. Return the beef to the pan.
- Add cooked noodles and the sauce. Toss or stir-fry 1–2 minutes until everything is evenly coated and the beef finishes cooking.
- Turn off the heat. Drizzle 1 tsp sesame oil over the top and sprinkle with sesame seeds if using. Serve immediately.
