Homemade Beef and Broccoli Lo Mein
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I grew up eating takeout lo mein, but this Homemade Beef and Broccoli Lo Mein with Green Peas beats the delivery every time. It’s a quick, saucy stir-fry that balances tender strips of sirloin, crisp broccoli and sweet peas with chewy lo mein noodles that soak up soy, oyster, and hoisin flavors. Make it on a busy weeknight when you want something comforting, colorful, and ready in about 30 minutes. If you like pairing bold mains with a crisp side, try it alongside a simple broccoli cauliflower salad with cheddar and bacon for a contrast of textures.
Why you’ll love this dish
This recipe is fast, flexible, and crowd-pleasing. It’s perfect for nights when you want restaurant-style flavors without the wait. A few reasons to try it:
- Quick: most of the work is slicing and a 5–8 minute stir-fry.
- Economical: sirloin gives great flavor; you can swap in less expensive cuts if needed.
- Family-friendly: the sweet peas and carrots make it kid-approved.
- One-pan cleanup: everything comes together in one wok or large skillet.
“I made this on a school night and my picky eater went back for seconds—so flavorful and easy!” — a satisfied home cook
How this recipe comes together
Before you dive in: you’ll briefly boil or soak the noodles, thinly slice and marinate the beef in a touch of soy, stir-fry the beef until just browned, remove it, then cook the vegetables until crisp-tender. Add garlic and ginger, return the beef, pour in the sauce (soy + oyster + hoisin), toss with noodles and finish with sesame oil and optional sesame seeds. Expect about 25–30 minutes from start to table.
Gather these items
- 8 oz lo mein noodles (or spaghetti) — chewy noodles are the heart of this meal, soaking up all those lovely flavors.
- 1 lb beef sirloin, thinly sliced — using a good cut ensures tenderness and flavor. (Tip: freeze 20 minutes to firm up for easier slicing.)
- 2 cups broccoli florets — add a pop of color and crunch.
- 1 cup sliced carrots — provide sweetness and color contrast.
- 1/2 cup green peas — add a sweet pop and bright color.
- 3 tbsp soy sauce — essential for savory depth.
- 2 tbsp oyster sauce — adds richness and umami.
- 1 tbsp hoisin sauce — ties the flavors together with sweetness.
- 1 tsp sesame oil — for a nutty finish.
- 2 cloves garlic, minced — fragrant punch.
- 1 tsp ginger, minced — warming background flavor.
- 2 tbsp vegetable oil — for high-heat stir-frying.
- Sesame seeds (optional, for garnish) — a lovely finishing touch.
Substitution notes: Use low-sodium soy if watching salt. If you want a different veggie-forward version, see inspiration from Asian-style beef with mushrooms and sugar snap peas. For a gluten-free option, swap tamari for soy and use rice noodles.
Step-by-step instructions
- Prep: Bring a large pot of salted water to a boil. Thinly slice beef against the grain. Slice carrots, cut broccoli into bite-sized florets, and mince garlic and ginger.
- Cook noodles: Boil noodles until just al dente per package instructions. Drain, drizzle with a little oil, and set aside to prevent sticking.
- Make sauce: In a small bowl mix 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin, and 1 tsp sesame oil. Stir to combine.
- Sear beef: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and sear 1–2 minutes per side until browned but not fully cooked through. Remove beef to a plate.
- Stir-fry vegetables: Add remaining 1 tbsp oil to the pan. Add carrots and cook 2 minutes, then add broccoli and cook 2–3 minutes until bright and slightly tender. Add green peas, garlic, and ginger; stir 30–45 seconds until fragrant.
- Combine: Return beef to the pan. Pour in the sauce and toss to coat. Add drained noodles and toss everything together for 1–2 minutes until noodles are heated and coated in sauce.
- Finish: Taste and adjust seasoning—add a splash of soy for salt or a pinch of sugar if you want more balance. Serve hot, sprinkled with sesame seeds if using.
Best ways to enjoy it
- Plate it family-style in a wide shallow bowl so the noodles sit on top of the veggies for color.
- Pair with steamed dumplings or a light cucumber salad for contrast.
- Add a drizzle of Sriracha or chili oil at the table for spice lovers.
- For an elegant weeknight dinner, garnish with thinly sliced scallions and toasted sesame seeds.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Reheating on the stove: Add a splash of water or broth to a skillet and reheat over medium-high heat, tossing until warmed through to avoid drying out.
- Microwave: Cover loosely and heat in 60-second intervals, stirring between bursts.
- Freezing: Not ideal because of texture changes in broccoli, but you can freeze for up to 2 months—thaw overnight in the fridge and reheat gently.
- Food safety: Do not leave cooked lo mein at room temperature for more than 2 hours. Reheat to at least 165°F (74°C) before eating.
Helpful cooking tips
- Slice beef very thin and against the grain for tender bites. Partially freezing the steak for 15–20 minutes helps.
- Don’t overcrowd the pan—stir-fry in one layer so ingredients sear instead of steam. If needed, cook beef and veggies in batches.
- Noodles: slightly undercook them in the pot because they’ll finish cooking in the pan with the sauce.
- Sauce balance: oyster and hoisin add depth and sweetness; taste before adding more soy to avoid over-salting.
- Time-savers: Buy pre-sliced sirloin or pre-cut veggies. For more quick-prep ideas, check this taco pie recipe for quick prep tricks.
Creative twists
- Vegetarian: Swap beef for tofu (press and pan-fry) and use mushroom oyster sauce for depth.
- Spicy-sweet: Add 1 tbsp chili garlic sauce and 1 tsp brown sugar to the sauce.
- Pork or chicken: Thinly sliced pork loin or boneless chicken thighs work well with the same method.
- Noodle swap: Use udon for a thicker chew, rice noodles for a lighter texture, or spaghetti in a pinch.
- Citrus lift: Finish with a squeeze of lime for brightness.
Helpful answers
Q: How long does this take to make?
A: Active time is about 20–25 minutes. With prep it’s roughly 30 minutes from start to finish.
Q: Can I make this ahead for meal prep?
A: You can cook and store in airtight containers for up to 4 days. Keep sauce slightly separate if you prefer less soggy vegetables, and reheat on the stove with a splash of water or broth.
Q: What’s the best cut of beef for lo mein?
A: Sirloin, flank, or skirt steak are good choices—slice thinly against the grain. Tenderloin is excellent but more costly.
Q: Can I reduce sodium?
A: Yes—use low-sodium soy sauce and taste before adding extra. Oyster sauce is salty, so reduce soy if using a lot of oyster sauce.
Conclusion
For a deeper technique on stir-frying noodles and managing high-heat sears, look at Serious Eats’ Stir-Fried Lo Mein With Beef and Broccoli recipe, which explains wok temperature and timing. If you want variations and plating ideas similar to this one, see the flavor combinations in Great Grub’s Beef and Broccoli Lo Mein. For ideas on using ground beef instead of strips, consult Salt & Lavender’s Ground Beef Lo Mein.
Beef and Broccoli Lo Mein
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Thinly slice beef against the grain.
- Slice carrots, cut broccoli into bite-sized florets, and mince garlic and ginger.
- Boil noodles until just al dente per package instructions. Drain, drizzle with a little oil, and set aside to prevent sticking.
- In a small bowl, mix 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin, and 1 tsp sesame oil. Stir to combine.
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat.
- Add beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked. Remove beef to a plate.
- Add remaining 1 tbsp oil to the pan.
- Add carrots and cook for 2 minutes, then add broccoli and cook for an additional 2–3 minutes until bright and slightly tender.
- Add green peas, garlic, and ginger; stir for 30–45 seconds until fragrant.
- Return beef to the pan. Pour in the sauce and toss to coat.
- Add drained noodles and toss everything together for 1–2 minutes until noodles are heated and coated in sauce.
- Taste and adjust seasoning—add a splash of soy for salt or a pinch of sugar for balance. Serve hot, sprinkled with sesame seeds if using.
