Homemade Beef and Broccoli Lo Mein with Green Peas
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I still remember the first time I tossed chewy lo mein noodles with tender slices of beef, crisp broccoli, bright carrots and a surprise pop of green peas — the way the sauce clings to every strand is comfort in a bowl. This homemade Beef and Broccoli Lo Mein with Green Peas is a weeknight hero: quick to make, family-friendly, and easy to adapt. It’s the kind of stir-fry that feels restaurant-worthy but comes together in under 30 minutes. If you like bold, savory noodle bowls, you might also enjoy this Asian-style beef with mushrooms and sugar snap peas for another speedy dinner idea.
Reasons to try it
This lo mein balances speed, flavor, and texture: chewy noodles soak up a savory sauce, thinly sliced sirloin stays tender, and vegetables add crunch and sweetness. It’s economical (a little beef goes a long way), kid-approved, and easy to scale up for guests. Make it for a busy weeknight, a casual dinner party, or anytime you want takeout-style food without leaving home.
“Comforting, fast, and savory — the sauce is the showstopper. Even picky kids asked for seconds.” — home cook review
If you’re planning a bigger spread, this dish pairs well with simple sides like a chilled salad; try a bright broccoli-cauliflower salad with cheddar and bacon for contrast.
How this recipe comes together
Quick overview:
- Boil the lo mein (or spaghetti) to just al dente so it finishes perfectly in the pan.
- Thinly slice and quickly sear the beef over high heat for caramelization.
- Stir-fry the vegetables until bright and slightly crisp.
- Toss noodles, beef, veggies, and sauce together in the hot wok or skillet so everything gets coated and glossy.
Expect about 20–30 minutes from start to finish, mostly active cooking.
Gather these items
What you’ll need (serves 3–4):
- 8 oz lo mein noodles (or spaghetti) — these chewy noodles are the heart of this meal, soaking up all those lovely flavors. (Substitute: udon for thicker noodles, or rice noodles for a gluten-free option.)
- 1 lb beef sirloin, thinly sliced — using a good cut of beef ensures tenderness and flavor. (Tip: freeze for 20 minutes to slice thinly.)
- 2 cups broccoli florets — not only do they add a pop of color, but they also bring a lovely crunch to the dish.
- 1 cup sliced carrots — these add sweetness and a beautiful contrast to the beef and broccoli.
- 1/2 cup green peas — they offer a touch of sweetness and burst of color.
- 3 tbsp soy sauce — essential for giving the dish its unmistakable flavor. (Use low-sodium soy for dietary preferences.)
- 2 tbsp oyster sauce — adds depth and richness that elevates your meal. (Vegan swap: use mushroom stir-fry sauce.)
- 1 tbsp hoisin sauce — ties all the flavors together beautifully.
- 1 tsp sesame oil — gives a wonderful nutty aroma.
- 2 cloves garlic, minced — adds a fragrant punch of flavor.
- 1 tsp ginger, minced — brings warmth to the dish.
- 2 tbsp vegetable oil — essential for stir-frying. (Substitute: canola or peanut oil.)
- Sesame seeds (optional, for garnish) — adds a lovely finishing touch.
If you’d like a little crunch or freshness at service, chop a few scallions or add a squeeze of lime. For a side contrast, consider pairing with a light salad such as this delicious taco pie as a completely different flavor profile for potlucks.
Directions
Cooking method — step-by-step
- Prep: Bring a large pot of salted water to a boil. Slice the beef very thin against the grain. Mince garlic and ginger; slice carrots and trim broccoli into bite-sized florets.
- Cook noodles: Boil lo mein or spaghetti 1–2 minutes less than package directions for al dente. Drain and toss with a teaspoon of oil to prevent sticking.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin, and sesame oil. Set aside.
- Sear the beef: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer and sear 1–2 minutes per side until browned but still slightly pink inside. Remove beef to a plate.
- Stir-fry veggies: Add the remaining tablespoon of oil to the pan. Add carrots and stir-fry 1–2 minutes. Add broccoli; cook 2–3 minutes until bright green and just tender. Add green peas, garlic, and ginger; stir 30 seconds until fragrant.
- Combine everything: Return the beef to the pan and add the drained noodles. Pour the sauce over and toss vigorously for 1–2 minutes until noodles are heated through and everything is evenly coated.
- Finish and serve: Taste and adjust with extra soy or a pinch of sugar if desired. Transfer to plates and sprinkle with sesame seeds. Serve hot.
Quick technique notes: keep the pan hot to get good sear and prevent soggy vegetables. If the pan seems dry while tossing, splash in 1–2 tablespoons of water or broth to help the sauce distribute.
Best ways to enjoy it
Serving suggestions:
- Plate in shallow bowls and top with toasted sesame seeds and thinly sliced scallions.
- Pair with an acidic side like quick pickled cucumbers or a simple cucumber salad to cut the richness.
- For a complete meal, serve with steamed dumplings or a light miso soup.
- If hosting, keep the noodles warm on low heat and finish tosses just before serving to preserve texture.
Keeping leftovers fresh
Storage and reheating tips:
- Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
- Reheat gently in a skillet over medium heat with a splash of water or broth to revive the sauce and soften the noodles. Microwave with a damp paper towel for 1–2 minutes if short on time.
- Freezing: stir-fry dishes with noodles don’t always freeze well (noodle texture can degrade). If you must freeze, separate the beef and sauce from the noodles and vegetables. Freeze up to 2 months, thaw overnight, and reheat gently.
Food safety note: cool quickly, store at 40°F (4°C) or below, and reheat to at least 165°F (74°C) before serving.
Pro chef tips
Helpful cooking tips:
- Slice the beef very thin and against the grain for maximum tenderness. Partially freezing the steak makes thin slicing easier.
- For an extra-silky sauce, whisk 1 teaspoon cornstarch with 2 tablespoons water and add to the sauce before tossing; cook a minute to thicken.
- Use a roomy wok or large skillet so you can toss without steaming the ingredients.
- Don’t overcook broccoli — cook until bright and slightly crisp for the best texture.
- Prep everything before you heat the pan; stir-frying happens fast.
Creative twists
Recipe variations:
- Vegetarian: swap beef for tofu or tempeh and replace oyster sauce with vegan mushroom sauce.
- Seafood: use shrimp (cook only 1–2 minutes) instead of beef for a lighter bowl.
- Spicy: add chili oil, Sriracha, or fresh chopped chiles to the sauce.
- Gluten-free: use tamari and gluten-free noodles or rice noodles.
- Crispy finish: toss in lightly toasted cashews or crushed peanuts for crunch.
Your questions answered
Q: How long does this take from start to finish?
A: About 20–30 minutes if ingredients are prepped. Slicing and mise en place are the biggest time-savers.
Q: Can I use another cut of beef?
A: Yes — flank steak, skirt steak, or a well-marbled sirloin work well. The key is thin, across-the-grain slicing.
Q: Will the noodles get soggy if I make this ahead?
A: Noodles can absorb sauce when stored, making them softer. To prevent this, slightly undercook the noodles and reheat quickly, or store sauce separately and toss before serving.
Q: Is there a shortcut if I don’t want to slice beef thinly?
A: Use pre-sliced beef stir-fry strips or ground beef for a different texture (see similar ideas in ground beef lo mein recipes). Ground beef changes texture but saves prep time.
Conclusion
If you want an in-depth technique and variations on stir-fried lo mein with beef and broccoli, the Stir-Fried Lo Mein With Beef and Broccoli Recipe – Serious Eats offers detailed tips and method notes. For another family-friendly take on beef and broccoli lo mein, check out the flavors and presentation ideas at Beef and Broccoli Lo Mein – Great Grub, Delicious Treats. And if you’re curious how ground beef changes the dish, this Ground Beef Lo Mein – Salt & Lavender provides a useful comparison and quick alternative.
Beef and Broccoli Lo Mein with Green Peas
Ingredients
Method
- Bring a large pot of salted water to a boil. Slice the beef very thin against the grain. Mince garlic and ginger; slice carrots and trim broccoli into bite-sized florets.
- Boil lo mein or spaghetti 1–2 minutes less than package directions for al dente. Drain and toss with a teaspoon of oil to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, and sesame oil. Set aside.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer and sear 1–2 minutes per side until browned but still slightly pink inside. Remove beef to a plate.
- Add the remaining tablespoon of oil to the pan. Add carrots and stir-fry 1–2 minutes. Add broccoli; cook 2–3 minutes until bright green and just tender. Add green peas, garlic, and ginger; stir 30 seconds until fragrant.
- Return the beef to the pan and add the drained noodles. Pour the sauce over and toss vigorously for 1–2 minutes until noodles are heated through and everything is evenly coated.
- Taste and adjust with extra soy or a pinch of sugar if desired. Transfer to plates and sprinkle with sesame seeds. Serve hot.
