When you’re craving something warm, savory, and satisfying, Garlic Beef and Broccoli Lo Mein delivers everything you want in one skillet. It’s loaded with tender strips of beef, crisp-tender vegetables, and chewy noodles, all coated in a rich, flavorful sauce that clings to every bite.
Ingredients Breakdown
Flank steak is the ideal cut for this dish—lean, flavorful, and quick-cooking. When sliced thinly against the grain, it stays tender and absorbs marinades and sauces beautifully. Its robust flavor stands up well against the bold garlic and soy-based sauce.
Lo mein noodles offer the right amount of chew and soak up sauces without getting soggy. If you can’t find them, spaghetti noodles make an excellent substitute. Their neutral flavor and sturdy texture hold up well in stir-fry applications.
Broccoli florets bring a bright green color and a satisfying crunch that balances the richness of the beef. Carrots, shredded finely, add sweetness, color, and just the right amount of texture contrast. Together, they round out the dish with freshness and vibrancy.
The sauce is the heartbeat of this lo mein. Brown sugar brings caramel notes, soy sauce adds depth and umami, hoisin sauce lends a touch of complexity, and sesame oil delivers a nutty aroma. A bit of ground ginger and crushed red pepper flakes bring warmth and subtle heat, while black pepper sharpens the overall flavor.
Garnishes like green onions and sesame seeds do more than decorate. They introduce a final layer of texture and flavor—crisp, fresh, and toasty—making the dish pop just before it hits the table.
Step-by-Step Preparation Guide
Cooking the noodles and broccoli together not only saves time but also ensures that the vegetables are perfectly tender by the time the noodles are ready. Adding the broccoli during the final few minutes prevents it from overcooking while still letting it soften.
To prepare the steak, slice it into thin strips across the grain. This breaks down the muscle fibers and keeps the meat tender, even with quick high-heat cooking. A sharp knife and partially frozen meat can make the slicing easier and more precise.
Start the stir-fry by heating olive oil in a skillet over medium-high heat. Cook the steak until it’s browned and cooked through, ensuring you don’t overcrowd the pan to keep the beef from steaming. Once the steak is done, stir in the garlic and carrots—garlic releases its aroma almost instantly, while the carrots need just a minute to soften.
In a separate bowl, whisk together the sauce ingredients until smooth and cohesive. The sugar should dissolve fully, creating a glossy sauce ready to coat the noodles and meat evenly.
After draining the noodles and broccoli, toss them into the skillet with the beef and vegetables. Pour in the sauce and gently fold everything together. The noodles will soak up the savory-sweet sauce, and the whole dish comes together in one harmonious, flavorful tangle.
Recipe Tips
Slice against the grain: how this impacts texture
Slicing flank steak against the grain shortens the muscle fibers, resulting in a more tender bite. Cutting with the grain can leave the meat chewy.
Prep ahead: what you can chop or mix in advance
The sauce can be mixed up to 2 days in advance and stored in the fridge. Vegetables can be prepped the night before, and steak can be sliced and marinated to save time.
Adjusting spice level to suit different tastes
The crushed red pepper flakes add mild heat. For a spicier kick, increase the amount or add a drizzle of chili oil. To keep it mild, omit them altogether.
Doubling the sauce: when you need extra for soaking noodles
If you prefer extra saucy lo mein or want to serve it with rice, doubling the sauce ensures there’s enough to coat every bite generously.
What to Serve With This Recipe
Garlic Beef and Broccoli Lo Mein pairs beautifully with light, Asian-inspired starters. Consider steamed dumplings, crispy vegetable spring rolls, or a refreshing cucumber salad with rice vinegar and sesame seeds.
To complement the savory notes, serve it with jasmine tea or iced green tea for a refreshing contrast. Light beers or sparkling water with lime also pair nicely without overpowering the dish.
For a larger spread, serve lo mein alongside dishes like stir-fried tofu, miso soup, or sesame chicken. Plating it family-style allows guests to mix and match their favorites for a complete, satisfying meal.
Frequently Asked Questions
Can I substitute chicken or tofu for the beef?
Absolutely. Thinly sliced chicken breast or thigh works well, as does firm tofu for a vegetarian version. Just adjust cooking times accordingly.
What vegetables can I use if I don’t have broccoli or carrots?
Snow peas, bell peppers, baby corn, or snap peas are great alternatives. Use what’s in season or already in your fridge.
How long does it keep in the fridge, and can I freeze it?
Leftovers will keep well in an airtight container in the fridge for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Reheat on the stovetop or microwave with a splash of water.
Can I make it gluten-free?
Yes—use gluten-free tamari in place of soy sauce, and substitute gluten-free noodles for the lo mein. Check your hoisin sauce label as well.
Creative Variations
For added texture and flavor, try tossing in mushrooms, bell peppers, or baby corn. These additions provide variety and make the dish even more colorful.
Swap the lo mein noodles for jasmine rice or rice noodles if you’re looking for a gluten-free or lighter option. This variation transforms the dish into something new while keeping the flavor profile intact.
Add a spicy twist by incorporating chili crisp, sriracha, or Thai chili paste into the sauce. It brings an extra layer of complexity and warmth that spicy food lovers will enjoy.
This Garlic Beef and Broccoli Lo Mein is more than just a stir-fry—it’s a fast, flavorful, and satisfying dish that delivers everything you want in a homemade dinner. It’s flexible enough to customize, quick enough for weeknights, and tasty enough to keep in your regular rotation. Whether served solo or as part of a full spread, it’s a guaranteed favorite.
Ingredients
8 ounces Flank steak, thinly sliced against the grain
8 ounces Lo mein noodles or spaghetti noodles
3 cups Broccoli florets
1 medium Carrot, shredded
3 Garlic cloves, minced
1 tablespoon Olive oil
¼ cup Packed brown sugar
¼ cup Reduced-sodium soy sauce
2 tablespoons Hoisin sauce
2 teaspoons Sesame oil
¼ teaspoon Ground ginger
¼ teaspoon Crushed red pepper flakes
¼ teaspoon Black pepper
Green onions, sliced, for garnish
Sesame seeds, for garnish
Instructions
Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. During the final five minutes of boiling, toss in the broccoli florets so they can become tender yet retain a slight crunch. Once done, drain the noodles and broccoli and set aside.
Prepare the beef by slicing the flank steak into thin 1/4-inch strips, making sure to cut against the grain for optimal tenderness.
While the noodles are cooking, heat the olive oil in a medium skillet over medium-high heat. Add the sliced steak and sauté until it is browned and cooked through, with no pink remaining.
Stir in the minced garlic and shredded carrot, cooking for an additional minute to release the garlic’s aroma and slightly soften the carrot.
In a separate bowl, combine the brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger, crushed red pepper flakes, and black pepper. Whisk thoroughly to create a rich, savory-sweet sauce.
Add the cooked noodles and broccoli to the skillet with the beef and vegetables. Pour the sauce over the mixture, tossing everything together until well-coated and heated through.
Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds for added flavor and texture.
Garlic Beef and Broccoli Lo Mein Recipe
Ingredients
- 8 ounces Flank steak thinly sliced against the grain
- 8 ounces Lo mein noodles or spaghetti noodles
- 3 cups Broccoli florets
- 1 medium Carrot shredded
- 3 Garlic cloves minced
- 1 tablespoon Olive oil
- ¼ cup Packed brown sugar
- ¼ cup Reduced-sodium soy sauce
- 2 tablespoons Hoisin sauce
- 2 teaspoons Sesame oil
- ¼ teaspoon Ground ginger
- ¼ teaspoon Crushed red pepper flakes
- ¼ teaspoon Black pepper
- Green onions sliced, for garnish
- Sesame seeds for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. During the final five minutes of boiling, toss in the broccoli florets so they can become tender yet retain a slight crunch. Once done, drain the noodles and broccoli and set aside.
- Prepare the beef by slicing the flank steak into thin 1/4-inch strips, making sure to cut against the grain for optimal tenderness.
- While the noodles are cooking, heat the olive oil in a medium skillet over medium-high heat. Add the sliced steak and sauté until it is browned and cooked through, with no pink remaining.
- Stir in the minced garlic and shredded carrot, cooking for an additional minute to release the garlic’s aroma and slightly soften the carrot.
- In a separate bowl, combine the brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger, crushed red pepper flakes, and black pepper. Whisk thoroughly to create a rich, savory-sweet sauce.
- Add the cooked noodles and broccoli to the skillet with the beef and vegetables. Pour the sauce over the mixture, tossing everything together until well-coated and heated through.
- Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds for added flavor and texture.
