Name: Beef and Broccoli Lo Mein Noodles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 3/4 cup low sodium soy sauce; 1/2 cup oyster sauce; 1/2 cup honey (or brown sugar); 2 tablespoons rice vinegar; 1 tablespoon browning (optional, for color); 1 pound steak (flank steak or sirloin), sliced; 3 tablespoons soy sauce; 1 tablespoon cornstarch; 1 tablespoon rice wine vinegar; 1 teaspoon ground ginger; 2 tablespoons sesame oil; 1/4 cup onions, diced; 1/8 cup garlic, diced; 1/8 cup ginger, diced; 16 ounces broccoli florets; 16 ounces noodles (spaghetti used as substitute); 2 tablespoons cornstarch; 2 tablespoons water

If you’re craving a comforting, savory dish that feels like a warm hug on a plate, this Beef and Broccoli Lo Mein Noodles Recipe is just what you need. It’s one of those meals that combines tender, flavorful beef with crisp-tender broccoli and perfectly sauced noodles, bringing together everything you love about restaurant-style Chinese food but made fresh and at home. Whenever I make this, it instantly becomes a family favorite, and it’s fantastic for weeknights when you want something quick, satisfying, and packed with flavor.

What makes this Beef and Broccoli Lo Mein Noodles Recipe stand out is the balance of sweet, salty, and tangy elements in the sauce, all mingling with the hearty beef and veggies. Plus, you don’t need fancy ingredients — everything comes together with pantry staples and simple steps. I’ve learned a few tricks along the way to help you avoid common pitfalls, so whether you’re a beginner or a kitchen pro, you’ll nail this dish with ease.

Ingredients You’ll Need

All the ingredients here play their part — the sauces build a rich umami flavor, the steak gives you satisfying bites, and the broccoli adds freshness. When shopping, try to pick fresh broccoli crowns and a good quality flank or sirloin steak for the best results.

Low sodium soy sauce: Controls the saltiness and lets you balance other flavors without overpowering.
Oyster sauce: Adds a deep umami kick; don’t skip this if you want authentic richness.
Honey: Sweetens the sauce naturally and gives it a glossy finish; brown sugar works well too.
Rice vinegar: Brings just the right tang to lift all the flavors.
Browning (optional): I use this occasionally to deepen the sauce color without affecting taste.
Steak (flank or sirloin): These cuts stay tender and soak up the sauce beautifully.
Soy sauce (for marinating): Helps tenderize and season the beef before cooking.
Cornstarch (for marinade and slurry): Essential for that silky sauce texture and tender beef coating.
Rice wine vinegar: Adds subtle acidity and balances the overall flavors.
Ground ginger: Warms the dish with a gentle spice; fresh ginger also appears in the stir-fry.
Sesame oil: Gives a nutty aroma and adds depth to the stir-fry.
Onions, garlic, and fresh ginger: The aromatic base that makes the whole dish sing.
Broccoli: Crisp and fresh, it provides a wonderful contrast to tender beef and noodles.
Noodles (I use spaghetti): You can use lo mein or other soft wheat noodles; spaghetti works great in a pinch.
Water: For the cornstarch slurry to thicken the sauce.

Variations

One thing I love about the Beef and Broccoli Lo Mein Noodles Recipe is how easily you can make it your own. Whether you want it more savory, sweeter, or packed with more veggies, adjusting the flavors is simple and fun!

Vegetarian option: Swap the beef for tofu or seitan, and use vegetable broth instead of meat-based sauces for an equally tasty meal.
Spicy kick: Add chili garlic sauce or a dash of red pepper flakes to the sauce — I’ve done this on chilly nights and it warms you right up.
Extra veggies: Feel free to toss in sliced bell peppers, snap peas, or even shredded carrots. I often sneak in whatever I have on hand.
Gluten-free twist: Use tamari instead of soy sauce and gluten-free noodles; the rest of the sauce stays the same.

How to Make Beef and Broccoli Lo Mein Noodles Recipe

Step 1: Prep and Marinate the Beef

Start by slicing your steak thinly across the grain — this keeps the beef tender once cooked. Toss it in soy sauce, cornstarch, rice wine vinegar, and ground ginger. Let it sit for at least 10 minutes while you prep your other ingredients. This marinade helps lock in flavor and tenderizes the meat, which is key for that melt-in-your-mouth texture.

Step 2: Make the Sauce

Mix together the low sodium soy sauce, oyster sauce, honey, rice vinegar, and optional browning in a bowl. This sauce has a vibrant balance — sweet, salty, and a tad tangy — perfect for coating the noodles and beef. Keep it nearby because you’ll add it right before the final toss.

Step 3: Cook the Noodles

Cook the noodles according to the package instructions until just al dente — I usually undercook by a minute because they’ll soak up sauce later. Drain and set aside, giving them a little drizzle of sesame oil so they don’t stick together.

Step 4: Stir-Fry the Aromatics and Broccoli

Heat sesame oil over medium-high heat in a large skillet or wok. Toss in diced onions, garlic, and fresh ginger, stirring until fragrant—about a minute or so. Add the broccoli florets and stir-fry until they brighten and just start to get tender, around 4-5 minutes. Avoid overcooking — crisp-tender is the goal.

Step 5: Cook the Beef

Push the broccoli to one side of the pan and add the marinated beef in a single layer. Let it sear without moving for about 30 seconds to develop some color, then stir-fry until it’s mostly cooked through but still juicy—about 2-3 minutes.

Step 6: Combine and Thicken

Add the cooked noodles and pour in your sauce mixture. Toss everything together gently to combine. Whisk cornstarch with water to create a slurry, then slowly pour it into the pan while stirring. This thickens the sauce slightly and helps everything stick beautifully to the noodles and beef.

How to Serve Beef and Broccoli Lo Mein Noodles Recipe

Beef and Broccoli Lo Mein Noodles Recipe - Recipe Image

Garnishes

I love sprinkling toasted sesame seeds and sliced green onions on top — they add texture and a fresh bite. If you want some extra zing, a drizzle of chili oil or a few drops of sriracha works wonders too.

Side Dishes

Keep it simple with this dish — steamed dumplings or a light Asian cucumber salad balance the rich noodles perfectly. Whenever I serve this, I also like a quick egg drop soup or hot tea to round out the meal.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served Beef and Broccoli Lo Mein Noodles in individual lettuce cups alongside extra sauce for dipping. It’s a great way to make it interactive and keep things light. Also, try plating noodles in small bowls topped with a cilantro sprig for a fresh visual pop.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep beautifully for up to 3 days. The noodles tend to soak up the sauce, so adding a splash of water or broth when reheating freshens them right up.

Freezing

I don’t usually freeze this dish because the broccoli can get mushy, but if you want to, freeze just the beef and sauce separately from the noodles and broccoli. Thaw and gently reheat on the stove.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or soy sauce to revive the sauce. Avoid microwaving directly as it can dry out the noodles. Stir frequently until heated through and steaming.

FAQs

Can I use different types of noodles for this Beef and Broccoli Lo Mein Noodles Recipe?

Absolutely! While traditional lo mein noodles are ideal, you can swap in spaghetti, udon, or even rice noodles depending on what you have. Just adjust cooking times as needed since some noodles cook faster than others.
How do I make the beef tender in this recipe?

Marinating the beef in soy sauce, vinegar, and cornstarch helps tenderize it. Also, slicing thinly against the grain and cooking over high heat quickly keeps it juicy and tender without becoming tough.
Is there a way to make this recipe gluten-free?

Yes! Use tamari or a gluten-free soy sauce substitute, gluten-free oyster sauce (or a mushroom sauce alternative), and gluten-free noodles like rice noodles or shirataki. The rest of the recipe remains the same.
Can I prepare parts of this Beef and Broccoli Lo Mein Noodles Recipe ahead of time?

You can marinate the beef and chop your veggies a few hours or even a day ahead. Cook the noodles just before serving to keep them from sticking. The sauce also keeps well if mixed early.
What’s a good substitute if I don’t have oyster sauce?

Mix a bit of soy sauce with a touch of hoisin sauce or mushroom sauce to mimic oyster sauce’s umami. It won’t be exactly the same but still delicious!

Final Thoughts

This Beef and Broccoli Lo Mein Noodles Recipe holds a special place in my cooking rotation because it’s both accessible and incredibly flavorful. It’s one of those meals that’s easy enough for weeknight dinners but still feels like a treat. If you’re looking for a satisfying dish with tender beef, crisp broccoli, and noodles bursting with sauce, I promise you’ll want to make this again and again. So grab your ingredients, follow these steps, and enjoy that comforting bowl that feels like a homemade hug.