Name: Quick & Delicious Beef and Broccoli Lomein Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 8 oz flank steak (thinly sliced against the grain); 1 Tbsp low‑sodium soy sauce; ½ Tbsp Shaoxing wine (or dry sherry); ½ Tbsp cornstarch; ½ tsp vegetable oil; 3 cups broccoli florets; 1 medium yellow onion (thinly sliced (optional)); 2 cloves garlic (minced); 1 Tbsp fresh ginger (grated); 8 oz fresh or dried lo mein noodles; ½ cup low‑sodium beef or chicken broth; 2 Tbsp low‑sodium soy sauce; 1 Tbsp oyster sauce; 1 Tbsp hoisin sauce; ½ tsp sugar; ¼ tsp white pepper; 1 tsp sesame oil; 2 Tbsp vegetable oil (divided); 2 green onions (sliced); 1 tsp toasted sesame seeds; Chili oil or red pepper flakes

When you crave the bold flavors of Chinese takeout but want a home-cooked meal on the table in under 30 minutes, this Quick & Delicious Beef and Broccoli Lomein Recipe has your name on it. Tender slices of marinated beef, crisp-tender broccoli florets, and soft, saucy noodles come together to create a symphony of taste and texture that’s sure to become a weeknight favorite. In this in-depth guide, I’ll walk you through every detail—from sourcing the best ingredients to plating like a pro—so you can master this dish with confidence and flair.

Why You’ll Love This Recipe

Speed without Sacrifice: From prep to plate in about 25 minutes—perfect for busy weeknights.
Flavor-Packed: A luscious soy-garlic sauce coats every strand of noodle and morsel of beef, delivering umami in every bite.

Balanced & Nourishing: Lean protein, vibrant green broccoli, and satisfying noodles provide a complete meal.
Customizable: Easily adapt to your dietary preferences—gluten-free, extra veggies, or swap beef for chicken or tofu.

Restaurant-Quality at Home: Impress family or guests with a dish that looks and tastes like it came from your favorite local Chinese restaurant.

By integrating professional techniques—like a quick marinade and high-heat stir-fry—you’ll elevate simple ingredients into an extraordinary Beef and Broccoli Lomein that’s as easy to make as it is to devour.

Ingredients You’ll Need

Protein & Veggies

8 oz (225 g) flank steak (or sirloin, thinly sliced across the grain)
3 cups broccoli florets (about one medium head; trim into bite-size pieces)

1 medium yellow onion, thinly sliced (optional; adds sweetness)

2 cloves garlic, minced
1 Tbsp fresh ginger, finely grated

Noodles & Sauce

8 oz (225 g) fresh Chinese egg noodles (or lo mein noodles; dried works too)

3 Tbsp vegetable oil (divided)
2 Tbsp low-sodium soy sauce

1 Tbsp oyster sauce

1 Tbsp hoisin sauce
1 Tbsp Shaoxing wine (or dry sherry)

1 tsp toasted sesame oil

½ tsp sugar (balances acidity)
¼ tsp white pepper (or freshly ground black pepper)

1 Tbsp cornstarch (for slurry)

½ cup beef or chicken broth (low sodium)

Garnishes & Finishes

2 green onions, thinly sliced on the diagonal

1 tsp sesame seeds (toasted)

Optional chili oil or red pepper flakes, for heat lovers

Equipment & Prep Work

Wok or large nonstick skillet: Ensures ample surface area for high-heat stir-frying.

Large pot: To blanch the broccoli and cook the noodles separately.

Mixing bowls: One for the beef marinade, another small bowl for the sauce slurry.
Sharp chef’s knife & cutting board

Colander or spider strainer: For draining noodles and broccoli quickly.

Prep Tip:
Measure and organize all ingredients (“mise en place”) before you turn on the heat. Stir-frying moves fast, and having everything ready will prevent overcooking.

Step-by-Step Preparation

1. Marinating the Beef

Slice the beef thinly against the grain (about 1/8″ thick).
Place beef in a bowl and add:
- 1 Tbsp soy sauce
- ½ Tbsp Shaoxing wine
- ½ Tbsp cornstarch
- ½ tsp vegetable oil

Toss to coat and let marinate for at least 10 minutes (up to 30 minutes in the fridge).

Chef’s Note:
The cornstarch acts as a “velveting” agent, creating a silky texture on the beef when stir-fried.

2. Blanching the Broccoli

Bring a large pot of salted water to a boil.

Add broccoli florets and blanch for 1 minute—you want them bright green and just tender.

Immediately transfer to a bowl of ice water to stop cooking, then drain and set aside.

Pro Tip:
Blanching in salted water seasons the broccoli from within and preserves its vibrant color.

3. Cooking the Noodles

If using fresh egg noodles, separate them gently under warm running water and drain.

For dried lo mein noodles, cook according to package instructions until al dente.

Drain and toss with 1 tsp sesame oil to prevent sticking. Set aside.

4. Stir-Frying Everything Together

Heat your wok or large skillet over high heat until smoking.

Add 1 Tbsp vegetable oil, swirl to coat.

Stir-fry the marinated beef in batches for 1–2 minutes until just browned. Remove and set aside.
Add remaining 2 Tbsp oil, swirl, then toss in the onion, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Return the beef to the wok along with the blanched broccoli.

Pour in the sauce: whisk together broth, 1 Tbsp soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and cornstarch slurry.
Toss to combine, cooking for another 1–2 minutes until the sauce thickens and coats everything.

Add the cooked noodles, using tongs to gently fold them in, ensuring even coverage.

Finish with a drizzle of sesame oil; taste and adjust seasoning (more soy or sugar if needed).

Timing Tip:
Keep your wok or pan as hot as possible without burning the ingredients. High heat is the key to wok hei—the “breath of the wok.”

Chef’s Tips & Tricks

Choose the Right Cut: Flank steak, skirt steak, or sirloin work best for quick-cooking stir-fries. Slice thinly against the grain to maximize tenderness.

Don’t Overcrowd the Pan: Cook in batches if necessary. Too many ingredients lower the pan temperature, resulting in steaming instead of searing.

Sauce Consistency: If your sauce is too thin, mix an extra ½ tsp cornstarch with a splash of water and stir in. If too thick, add a bit more broth.
Customize Heat Level: Add chili oil, crushed red pepper flakes, or a dash of Szechuan pepper for an extra kick.

Fresh vs. Dried Noodles: Fresh lo mein noodles have superior texture, but dried will work—just avoid overcooking.

Variations & Customizations

Protein Swaps:
- Chicken: Use thinly sliced chicken breast or thighs; adjust cooking time to about 3 minutes.
- Shrimp: Shell and devein; stir-fry raw shrimp for 1–2 minutes until pink.
- Tofu: Press extra-firm tofu, cut into cubes, and pan-sear before adding to the stir-fry.
Vegetable Boost:
- Bell Peppers, Snap Peas, Carrots, Mushrooms: Slice thinly and add during the onion-garlic step.
- Baby Corn, Water Chestnuts: For extra crunch and sweetness.
Sauce Tweaks:
- Spicy Szechuan: Replace half the sauce with doubanjiang (fermented chili bean paste).
- Garlic Lovers: Increase to 4 cloves or add garlic oil.
- Citrus Twist: Add 1 tsp rice vinegar and zest of ½ lemon for brightness.

Gluten-Free Option:
- Tamari or coconut aminos in place of soy sauce.
- Rice noodles instead of lo mein.

Serving Suggestions

Family-Style Platter: Pile Beef and Broccoli Lomein on a large platter, garnish with green onions and sesame seeds.

Individual Bowls: Divide into shallow bowls and top with extra sesame oil or chili crisp.
Side Dishes:
- Cucumber Salad: Cool, tangy, and refreshing.
- Egg Drop Soup or Hot and Sour Soup: For a restaurant-style meal.
- Spring Rolls or Potstickers: To start the feast.

Plating Tip:
Use a ring mold to swirl noodles into a neat tower on each plate. Garnish the top with a sprinkle of toasted sesame seeds and scatter green onion slices around for color.

Make-Ahead & Storage

Prep Ahead:
- Slice beef and marinate up to 6 hours ahead.
- Wash and cut broccoli, store in an airtight container in the fridge.
- Mix the sauce in advance; give it a quick whisk before using.

Storing Leftovers:
- Let cool completely, transfer to airtight containers, and refrigerate for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of broth or water to revive the sauce.

Freezing:
- Not recommended for noodles—they can become mushy. Freeze just the beef and broccoli separately if needed.

Frequently Asked Questions

Q: Can I use frozen broccoli?
A: Yes, but blanching time may vary. Thaw and drain excess water before use to avoid diluting the sauce.

Q: My noodles stick together—how can I prevent that?
A: Toss hot, drained noodles immediately with a little sesame oil or neutral oil to keep them separate.

Q: What’s the difference between lomein and lo mein?
A: They’re the same; the spelling varies regionally. Both refer to Chinese wheat noodles stir-fried with sauce and ingredients.

Q: My sauce is clumpy—how do I fix it?
A: Whisk the cornstarch slurry thoroughly before adding, and add it slowly while stirring continuously to prevent lumps.

Final Thoughts

This Quick & Delicious Beef and Broccoli Lomein Recipe embodies everything home cooks love: speed, flavor, and versatility. By mastering the techniques of velveting, blanching, and high-heat stir-frying, you’ll achieve a dish that rivals your favorite takeout. Whether you’re cooking for a busy weeknight dinner or entertaining friends, this recipe is sure to impress.