Beef and Broccoli Lo Mein Recipe

Have you ever craved that perfect bowl of beef and broccoli lo mein but felt disappointed when your takeout arrived soggy and bland? You’re not alone. I still remember the first time I attempted making beef and broccoli lo mein at home—the kitchen smelled amazing, but the noodles clumped together, and the sauce wasn’t quite right. After years of experimentation and learning authentic Chinese cooking techniques, I’ve perfected a beef and broccoli lo mein recipe that truly rivals your favorite restaurant version. Today, I’m sharing all my secrets for creating this classic Chinese noodle dish right in your kitchen.

What Makes Authentic Beef and Broccoli Lo Mein Special

Lo mein literally translates to “tossed noodles” in Cantonese, and understanding the essence of this dish is crucial to getting it right. Unlike chow mein which features crispy noodles, beef and broccoli lo mein celebrates the perfect balance of tender beef, crisp-tender broccoli, and soft, flavorful noodles coated in a savory sauce.

The History Behind Lo Mein

Lo mein originated in Northern China but evolved as it spread throughout the country and eventually to Chinese-American cuisine. The original versions used wheat noodles with minimal sauce, while American adaptations typically feature more sauce and a wider variety of vegetables. Understanding this history helps appreciate why proper technique matters so much.

Key Ingredients That Make a Difference

The quality of your lo mein depends heavily on using the right ingredients:

• Lo Mein Noodles: Fresh are best, but dried egg noodles or even spaghetti can work in a pinch
• Flank or Sirloin Steak: Sliced thin against the grain for tenderness
• Fresh Broccoli: Chinese broccoli (gai lan) is traditional, but standard broccoli works well too
• The Perfect Sauce Base: A balanced mixture of oyster sauce, soy sauce, sesame oil, and brown sugar

Beef and Broccoli Lo Mein recipe

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Homemade beef and broccoli lo mein that rivals your favorite restaurant! Learn velveting techniques, sauce secrets, and perfect stir-fry timing.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 servings

Calories 489 kcal

Ingredients

  

• 1 lb flank steak, thinly sliced
• 8 oz lo mein noodles
• 2 cups broccoli florets
• 1 small onion, sliced
• 2 carrots, julienned
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch (for beef marinade)
• 1 tsp cornstarch (for sauce)
• ½ tsp baking soda
• ½ cup chicken broth

Instructions

 

• Mix marinade ingredients (cornstarch, rice wine, soy sauce, baking soda) and coat sliced beef. Let marinate for 15-30 minutes.
• Whisk sauce ingredients together in a bowl until well combined.
• Cook lo mein noodles 1-2 minutes less than package directions. Rinse with cold water and toss with a teaspoon of sesame oil.
• Heat 1 tablespoon oil in a wok over high heat. Add beef in a single layer and sear for 30 seconds, then stir-fry for another minute until just browned. Remove to a plate.
• Add remaining oil to the wok. Stir-fry garlic and ginger for 15 seconds, then add onions for 1 minute.
• Add broccoli and carrots, stir-frying for 2-3 minutes until crisp-tender.
• Add cooked noodles and sauce to the wok. Toss everything together for 1-2 minutes.
• Return beef to the wok with any juices. Toss for another minute until well-coated.
• Add green onions, give a final toss, and serve immediately.Retry

Keyword beef and broccoli lo mein, Chinese stir fry, homemade Chinese food, better than takeout, easy weeknight dinner, Asian noodles, beef noodle recipe

Common Mistakes to Avoid

Many home cooks go wrong by:

• Overcooking the noodles (they should be slightly undercooked before stir-frying)
• Using cold ingredients that lower wok temperature
• Adding too many vegetables that release excess moisture
• Not properly velveting the beef (more on this technique below)

Mastering the Perfect Beef and Broccoli Lo Mein Technique

Creating restaurant-quality beef and broccoli lo mein at home requires understanding a few key techniques that professional chefs use.

The Art of Velveting Beef

Velveting is the Chinese technique of marinating meat in a mixture of cornstarch, rice wine, and egg white before cooking. This creates that signature tender texture you experience in restaurant dishes.

For beef lo mein, marinate thinly sliced beef for at least 15 minutes in:

• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine (or dry sherry)
• 1 teaspoon soy sauce
• ½ teaspoon baking soda (the secret to ultra-tender beef!)

Proper Noodle Preparation

The key to perfect lo mein noodles is cooking them just right:

1. Cook noodles 1-2 minutes less than package directions suggest
2. Rinse immediately under cold water to stop cooking
3. Toss with a teaspoon of sesame oil to prevent sticking
4. Let them dry slightly before adding to your stir-fry

Wok Hei: The Breath of the Wok

The signature smoky flavor in restaurant lo mein comes from “wok hei” or the breath of the wok. To achieve this at home:

1. Use the highest heat your stove can manage
2. Preheat your wok or large frying pan until it’s smoking hot
3. Cook in batches to maintain temperature
4. Keep ingredients moving constantly

Ultimate Beef and Broccoli Lo Mein Recipe

Now that you understand the techniques, let’s put it all together with this foolproof recipe that serves 4.

Ingredients

Step-by-Step Instructions

1. Prepare the beef: Mix all marinade ingredients in a bowl. Add sliced beef and marinate for 15-30 minutes.
2. Make the sauce: Whisk together all sauce ingredients in a small bowl until sugar dissolves and cornstarch is fully incorporated. Set aside.
3. Cook the noodles: Boil noodles according to package directions minus 1-2 minutes. Drain, rinse with cold water, toss with a teaspoon of sesame oil, and set aside.
4. Cook the beef: Heat 1 tablespoon oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and leave undisturbed for 30 seconds before stir-frying for another minute until just browned. Remove beef to a plate.
5. Cook the vegetables: In the same wok, add remaining oil. Add garlic and ginger, stir-frying for 15 seconds until fragrant. Add onions and stir-fry for 1 minute. Add broccoli and carrots, stir-frying for 2-3 minutes until crisp-tender.
6. Combine everything: Add cooked noodles to the wok, followed by the sauce. Toss everything together for 1-2 minutes until noodles absorb some sauce. Return beef to the wok along with any accumulated juices. Toss for another minute until everything is well-coated and heated through.
7. Finish and serve: Add green onions, give everything a final toss, and serve immediately in warm bowls.

Customizing Your Beef and Broccoli Lo Mein

One of the joys of making beef and broccoli lo mein at home is the ability to customize it to your preferences and dietary needs.

Vegetable Variations

While broccoli is classic, consider adding or substituting:

• Snow peas for extra crunch
• Mushrooms for umami depth
• Bell peppers for color and sweetness
• Baby bok choy for authentic Chinese flavor

Protein Options

Not a beef fan? You can easily substitute:

• Chicken breast (use the same velveting technique)
• Shrimp (no need to velvet, just add last to avoid overcooking)
• Tofu (press firm tofu, then marinate and pan-fry separately)

Dietary Adaptations

Make this dish work for various dietary needs:

• Gluten-free: Use rice noodles and tamari instead of soy sauce
• Lower sodium: Reduce soy sauce and use low-sodium broth
• Spicy version: Add 1-2 teaspoons of chili oil or sriracha to the sauce

FAQ: Perfecting Your Beef and Broccoli Lo Mein

What’s the difference between lo mein and chow mein?

Beef and broccoli lo mein features soft, tossed noodles that are boiled before being added to the stir-fry. Chow mein uses partially cooked noodles that are then stir-fried until crispy. Lo mein typically has more sauce to coat the soft noodles, while chow mein has a drier texture.

Can I make beef and broccoli lo mein ahead of time?

While beef and broccoli lo mein is best enjoyed fresh, you can prepare components ahead of time. Marinate the beef, chop vegetables, and mix the sauce up to 24 hours in advance. Store everything separately in the refrigerator. Cook the noodles and complete the stir-fry just before serving for optimal texture and flavor.

What’s the secret to restaurant-quality beef and broccoli lo mein at home?

The key secrets to authentic beef and broccoli lo mein are: properly velveting the beef with cornstarch and baking soda for tenderness, slightly undercooking the noodles before adding them to the stir-fry, using a very hot wok or pan to achieve “wok hei” flavor, and having all ingredients prepped and ready before you start cooking (mise en place). Also, don’t skimp on authentic ingredients like oyster sauce and sesame oil, which provide characteristic flavors that can’t be substituted.

Ready to impress your family with restaurant-quality Chinese cuisine? Try this beef and broccoli lo mein recipe tonight and taste the difference that proper technique and quality ingredients make. Share your results in the comments below, and let us know what other Chinese dishes you’d like to master at home!