25-Min Beef and Broccoli Lo Mein Recipe

From sizzling, tender beef to crisp-tender broccoli and perfectly saucy noodles, this Beef and Broccoli Lo Mein is packed with flavor—way better than takeout and ready in 25 minutes for a weeknight dinner you’ll crave!

Beef and Broccoli Lo Mein Recipe

Serves: 2 to 4
Prep time: 15 minutes
Cook time: 10 minutes

For the beef and marinade:
1 pound beef flank, thinly sliced against the grain
Pinch of salt
Pinch of white pepper
2 tablespoons Shaoxing wine
1 egg white
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon oil

For the sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
5 tablespoons water

For the stir-fried noodles and broccoli:
1 package (16 oz) lo mein noodles
4 tablespoons oil, separated
1/2 medium onion, sliced
2 cups broccoli
1 medium red chili pepper

Beef and Broccoli Lo Mein Instructions

1. Marinate the beef:

• In a mixing bowl, add the beef flank. Add the salt. Mix until the beef has fully absorbed the salt.
• Then add the white pepper, Shaoxing wine, egg white, cornstarch slurry  (1 tablespoon of cornstarch and 3 tablespoons of water), and oil. Thoroughly combine. Marinate the beef while preparing the other ingredients.

2. Boil the noodles and broccoli:

• In a pot over high heat, bring water to a boil. Place the lo mein inside, and cook for about 3 minutes until al dente.
• Rinse the lo mein with cold water to stop cooking. Drain.
• In the same pot, add the broccoli and blanch for about 1 minute until softened. Remove and drain.

3. Stir-fry:

• In a bowl, add the soy sauce, dark soy sauce, oyster sauce, and water. Whisk.
• In a wok over high heat, pour about 3 tablespoons of oil into it. Transfer the beef inside. Stir-fry it for about 3 minutes. Remove.
• In the same wok over high heat, pour 1 tablespoon of oil. Add the onion and stir-fry until aromatic for about 30 seconds.
• Return the lo mein and cook for 1 minute until the aroma comes out. Add the beef, broccoli, red chili peppers, and sauce. Quickly stir everything together.

Tips & notes

• Prep ahead: Protein, sauces, and vegetables can all be prepared up to 1 day ahead and stored in the fridge.
• Cut against the grain: Slice the flank steak thinly against the grain for a more tender bite.
• Cook noodles al dente: Avoid overcooking lo mein noodles—they will cook slightly more during stir-frying and maintain a better bite.
• Blanch broccoli briefly: 1 minute in boiling water keeps broccoli crisp-tender and bright green, perfect for stir-frying.
• High heat is key: Stir-frying on high heat ensures the beef sears quickly, locking in flavor, while vegetables stay crisp.
• Customize your veggies: Swap in bok choy, cabbage, or Chinese broccoli depending on what you have on hand.
• Switch up the protein: This recipe also works beautifully with shrimp, chicken, pork, or tofu.