Skip the takeout and make this easy Beef and Broccoli Lo Mein in a simple homemade sauce that’s bursting with flavor. It’s a dinner the whole family will love that’s on the table in under 30 minutes!
It doesn’t get much easier than this when it comes to getting dinner on the table in a hurry. This beef lo mein also reheats well for delicious leftovers… a win-win situation!
If you begin heating the water for the noodles as soon as you start the prep work, they should be done right around the same time as the beef and broccoli mixture.
- Beef – flank steak sliced into thin strips across the grain. A helpful tip is to place the beef in your freezer about 30 minutes before slicing. This firms up the meat a little, making it easier to slice.
- Broccoli – fresh florets cut into bite-size pieces.
- Bell pepper – I use red bell pepper, but another color can certainly be used.
- Noodles – lo mein noodles or spaghetti noodles can be used (both are delicious!).
- Carrots – julienned or shredded.
- Brown sugar – light or dark brown sugar can be used.
- Salt and black pepper – for seasoning the beef. Feel free to adjust the amounts to your personal preference!
- Ground ginger
- Oyster sauce – found on the Asian aisle (typically near the soy sauce).
- Soy sauce – I use low sodium.
- Sriracha – hot chili sauce that is also found on the Asian aisle
- Sesame oil – I’ve found sesame oil beside the other oils on the baking aisle and also on the Asian aisle. Olive oil can be substituted for sesame oil.
- Sesame seeds – optional garnish.
How to Prepare
Following is a very brief overview of how to prepare – please see the recipe card for full detailed instructions.
- Begin cooking noodles according to package directions. Pour sauce ingredients in a small bowl and whisk to combine. Set aside.
- Season beef strips with salt and pepper.
- In a large skillet or sauté pan (I have been enjoying this all-purpose pan) , cook beef strips in sesame oil until done and no longer pink.
- Using tongs or a slotted spoon, transfer to a plate, leaving juices in pan.
- Add broccoli, carrots and red bell pepper to the same pan and cook until tender.
- Return cooked beef to pan along with the cooked and drained noodles. Pour in the sauce and stir to combine. Cook an additional 1 to 2 minutes, or until heated through.
Watch the video above to see just HOW EASY it is to make lo mein at home!
More Lo Mein Deliciousness
Beef and Broccoli Lo Mein
For the sauce:
- ⅓ cup soy sauce low sodium
- 2 tablespoons oyster sauce
- 1 teaspoon sriracha
- 2 tablespoons brown sugar light or dark
- 1 tablespoon sesame oil
- ¼ teaspoon ground ginger
- 2 teaspoons minced fresh garlic
For the Lo Mein:
- 8 ounces lo mein or spaghetti noodles cooked according to package directions and drained
- 1 pound flank steak sliced into thin strips across the grain
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons sesame oil
- 2 ½ cups fresh broccoli florets about 1 head, cut into bite-size pieces
- 1 cup julienned carrots or shredded
- 1 large red bell pepper cored, seeded and thinly sliced
- ½ teaspoon sesame seeds optional garnish
- Begin cooking noodles according to package directions. While noodles are cooking, place sauce ingredients (soy sauce, oyster sauce, sriracha, brown sugar, sesame oil, ground ginger and garlic) in a small bowl and whisk to combine. Set aside.
- Season beef strips with salt and pepper. Heat 2 tablespoons of sesame oil in a large skillet or sauté pan over medium high heat. Add beef strips and cook 5 to 6 minutes (stirring frequently), or until done and no longer pink. Remove beef from skillet with tongs or a slotted spoon (leave juices in pan) and place on a plate. Set aside.
- Add broccoli, carrots and red peppers to the same skillet and cook for 5 to 6 minutes (stirring frequently), or until tender.
- Return cooked beef to skillet. Stir in cooked noodles and sauce to evenly coat. Cook, stirring frequently, until heated through (1 to 2 minutes).
- Sprinkle with sesame seeds when serving, if desired.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published January 2019. Updated new photos and new text March 2022.