Simple Beef and Broccoli Lo Mein That's Faster Than Delivery — in 25 Minutes
The smell of toasted sesame oil hitting a hot wok is enough to bring anyone running. This quick lo mein features seared beef, bright broccoli, and a savory-sweet sauce that coats every noodle. Ready in 25 minutes, it's faster than delivery and far more satisfying.
Equipment
- Large Wok or Skillet
- Large Pot
- Small bowl
- Slotted Spoon
- Tongs
- Bowl of Ice Water
Ingredients
- 1 lb flank steak (or sirloin)
- 4 cups broccoli florets and sliced stems
- 8 oz dried lo mein noodles (or spaghetti)
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons toasted sesame oil
- 2 tablespoons neutral oil (avocado or canola)
- 1 pinch red pepper flakes (optional)
Instructions
- Blanch the broccoli: Bring a large pot of generously salted water to a boil. Drop the broccoli florets and sliced stems in. Cook for exactly 60 seconds. Scoop it out with a slotted spoon into a bowl of ice water. Let it sit for a minute, then drain and set aside. Keep the boiling water for the noodles.
- Cook the noodles: Drop the lo mein noodles into the same boiling water. Cook according to the package directions, but subtract 30 seconds. Drain and rinse with cold water to stop the cooking. Toss with a drizzle of sesame oil so they don't stick together.
- Make the sauce: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and red pepper flakes (if using). Set it aside.
- Sear the beef: Heat your wok over high heat until it's smoking. Add 1 tablespoon of neutral oil. Add the beef in a single layer — work in batches if needed. Let it sit for 45 seconds without moving it. Toss and cook for another 30 seconds. Transfer the beef to a plate.
- Stir-fry aromatics: Reduce the heat to medium. Add the remaining tablespoon of oil. Add the garlic and ginger. Cook for just 15 seconds, stirring constantly, until fragrant. Don't let it burn.
- Combine everything: Add the drained noodles, the broccoli, and the beef back to the wok. Pour the sauce over everything. Toss with tongs for 60 to 90 seconds until the sauce thickens and clings to every noodle.
- Finish and serve: Drizzle with toasted sesame oil and toss one last time. Serve immediately.
Notes
Tips and Swaps: Slice beef against the grain for tenderness. Don't overcrowd the pan — sear in batches for a good crust. For gluten-free, use tamari and rice noodles. For vegetarian, substitute extra-firm tofu or mushrooms. The lo mein keeps in the fridge for up to 3 days; reheat in a hot skillet with a splash of water or soy sauce to loosen the sauce.