Skillet Beef and Broccoli Lo Mein

Lo mein, meaning "tossed noodles," shines in this skillet take on a Chinese-American favorite. Thinly sliced beef and crisp broccoli mingle with glossy noodles in a savory soy-hoisin sauce for easy weeknight comfort.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 510 cal
• 34g protein
• 52g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 8 oz lo mein noodles or spaghetti
• 4 cups broccoli florets
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp sesame oil
• 2 tbsp neutral oil
• 3 scallions, sliced
• 1/4 tsp red pepper flakes

Instructions

1. 1Bring a large pot of salted water to a boil and cook the noodles according to package directions until just shy of al dente; drain, rinse briefly with cool water, and toss with the sesame oil to prevent sticking.
2. 2In a small bowl, whisk soy sauce, oyster sauce, hoisin, brown sugar, rice vinegar, cornstarch, and water until smooth; set the sauce aside.
3. 3Pat the sliced beef dry and toss with salt and a teaspoon of the prepared sauce so it is lightly coated.
4. 4Heat neutral oil in a large skillet or wok over high heat until shimmering; add the beef in a single layer and sear 1–2 minutes per side until browned but still pink inside; transfer to a plate.
5. 5Add the remaining tablespoon oil to the same skillet; toss in the broccoli florets and stir-fry 3–4 minutes until bright green and crisp-tender with some charred spots.
6. 6Push broccoli to the side, add garlic, ginger, and red pepper flakes to the empty space, and cook 20–30 seconds until fragrant.
7. 7Return the beef and any juices to the skillet along with the drained noodles; pour the sauce over everything.
8. 8Toss continuously over medium-high heat for 2–3 minutes until the sauce thickens, turns glossy, and coats every strand and floret.
9. 9Remove from heat, fold in most of the scallions, taste for seasoning, and serve immediately topped with remaining scallions.