25-Min Beef and Broccoli Lo Mein Recipe
Beef and Broccoli Lo Mein has tender beef, crisp-tender broccoli, and chewy noodles tossed in a savory sauce. Better than takeout and ready in just 25 minutes!
Ingredients
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 large egg white
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
- 1 tablespoon cooking oil
For the sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 5 tablespoons water
For the stir-fry
- 16 ounces lo mein noodles
- 4 tablespoons cooking oil, divided
- ½ medium onion, sliced
- 2 cups broccoli
- 1 medium red chili pepper, sliced
Instructions
- To marinate the beef: Place the beef in a mixing bowl. Add the salt and mix until absorbed. Add the white pepper, Shaoxing wine, egg white, cornstarch mixed with the water, and oil. Mix thoroughly and marinate while preparing the remaining ingredients.
- To par-cook the noodles: Bring a pot of water to a boil over high heat. Add the lo mein noodles and cook for about 3 minutes, until al dente. Rinse under cold water to stop the cooking, then drain well.
- To blanch the broccoli: Using the same pot of boiling water, add the broccoli and blanch for about 1 minute, until slightly softened. Remove and drain well.
- To make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, and water. Set aside.
- To stir-fry the beef: Heat a wok over high heat and add 3 tablespoons of the oil. Add the marinated beef and stir-fry for about 3 minutes. Remove from the wok and set aside.
- To finish the lo mein: In the same wok over high heat, add the remaining 1 tablespoon oil. Add the onion and stir-fry for about 30 seconds, until aromatic. Add the noodles and stir-fry for about 1 minute. Return the beef, then add the broccoli, red chili pepper, and sauce. Quickly toss everything together until evenly combined and coated with the sauce. Serve immediately.
Video
Notes
- Cut against the grain: Thinly slice the flank steak against the grain for a more tender bite.
- Keep the noodles al dente: They'll continue cooking briefly when stir-fried with the sauce.
- Blanch the broccoli briefly: About 1 minute gives it a head start while keeping it crisp-tender.
- Prep before stir-frying: Have the noodles, broccoli, sauce, and other ingredients ready before heating the wok because everything cooks quickly.
- Avoid overcrowding: Give the beef enough room to make good contact with the hot wok. Cook in batches if necessary.
- Noodle swap: Chinese wheat noodles, udon, ramen noodles, or spaghetti can replace the lo mein noodles. Cook according to the package directions until al dente.
- Vegetable swap: Bok choy, cabbage, Chinese broccoli, mushrooms, or other stir-fry vegetables work well.
- Protein swap: Chicken, pork, shrimp, or tofu can replace the beef; adjust the cooking time as needed.