Name: My Go-To Weeknight Lo Mein (A Seriously Tasty Snack Idea!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup low-sodium soy sauce (use tamari for gluten-free); 2 tablespoons oyster sauce (or hoisin in a pinch); 1 tablespoon dark brown sugar (white works, but brown’s better); 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1/2 teaspoon freshly grated ginger (or the jarred stuff, I won’t tell); 1 clove garlic, minced (or 2, I’m a garlic fiend); 1/4 teaspoon black pepper; 2 tablespoons water; 1 teaspoon cornstarch; 8 oz flank steak or sirloin, sliced very thin against the grain; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 3 tablespoons vegetable or canola oil, divided; 4 oz dried lo mein noodles, spaghetti, or linguine (heck, use what you have); 3 cups broccoli florets (fresh is best, but frozen works in a hurry); 1/2 a medium onion, thinly sliced; 2 cloves garlic, minced; Optional garnish: sesame seeds, sliced green onions

Jump to Recipe

Look, I get it. After a long day, the thought of standing over the stove for hours isn’t exactly appealing. This recipe came about on one of those nights, when my husband and I were both starving and the idea of ordering greasy takeout for the third time that week made us feel… a little sad. I raided the fridge, found a lonely flank steak and some broccoli that needed using, and this dish was born. It’s my ultimate quick-fix comfort food, and it’s become one of our favorite easy Healthy Snack Ideas for those post-work munchies. Seriously, I make it at least twice a month. Forget those gloppy, over-sauced versions. This is about stir-frying thin slices of beef until they’re just shy of crispy, then tossing them with broccoli that still has a bit of a crunch. The sauce? It’s a simple mix of pantry staples you probably have right now, nothing fancy. It just wraps around every noodle and piece of veg, coating them in savory, slightly sweet goodness. So if you’re stuck in a Snack Ideas rut and need something that feels like a treat but comes together faster than you can decide what to watch on TV, give this a try. It’s cheaper and, honestly, better than takeout. Grab your biggest pan, let’s get cooking.

1) Key Takeaways
2) Easy Beef & Broccoli Lo Mein Recipe
3) Ingredients for Beef & Broccoli Lo Mein
4) How to Make Beef & Broccoli Lo Mein
5) Tips for Making Beef & Broccoli Lo Mein
6) Making Beef & Broccoli Lo Mein Ahead of Time
7) Storing Leftover Lo Mein
8) Try these Main Course dishes next!
9) Beef & Broccoli Lo Mein Recipe
10) Nutrition

1) Key Takeaways

What cut of beef works best for stir fry?
Can I use frozen broccoli in lo mein?
How do I prevent soggy noodles in stir fry?
What’s the secret to that restaurant-style glossy sauce?
Can this recipe be made gluten-free?

Alright, let’s be real for a second. I love takeout Chinese food as much as the next person. That little white cardboard box holds some kind of magical promise. But you know what’s better? Making it yourself. I’m Eleanor from Eleanor Cooks, and I’m here to tell you that this beef and broccoli lo mein isn’t just “almost as good” as takeout. It’s better. Seriously. The beef gets that perfect sear, the broccoli stays crisp-tender, and the sauce… oh, the sauce. It clings to every noodle in that glossy, savory way that makes you want to eat it straight from the wok. This dish has saved me from countless “What’s for dinner?” meltdowns, and it’s one of my absolute favorite Snack Ideas for a hearty, satisfying bite that feels like a treat. When you need Healthy Snack Ideas that don’t skimp on flavor, this is your guy. It comes together so fast, you’ll have it on the table before your delivery driver would even ring the bell. Let’s get cooking.

The best part? You probably have most of the ingredients already. This isn’t about tracking down exotic sauces. It’s about using what’s in your fridge and pantry to create something spectacularly simple. I developed this recipe on a Tuesday night when my ambition was low but my hunger was high. The result was so good, my husband now requests it more than he requests pizza. And that’s saying something.

So whether you’re looking for Easy Healthy Snack Ideas for the family, a quick weeknight dinner, or just want to impress yourself with your own cooking skills, this lo mein has your back. It’s forgiving, flexible, and downright delicious. Forget the menu—let’s make our own.

2) Easy Beef & Broccoli Lo Mein Recipe

This recipe is my kitchen workhorse. It’s the one I make when I can’t think of anything else. It’s the one I teach friends who are nervous about stir-frying. Why? Because it works. Every single time. The process is straightforward: slice, sauce, sizzle, serve. There’s no fancy technique required, just a hot pan and a bit of confidence.

What makes it truly special is the texture. We’re aiming for contrast here. Thin, seared strips of beef against crunchy, bright green broccoli. Chewy noodles coated in a sauce that’s neither too thick nor too thin. It’s that play of different feels in your mouth that makes eating so much fun. This isn’t a homogenous gloppy mess—it’s a symphony of distinct elements that come together in perfect harmony. Okay, maybe I’m getting a little carried away, but you get the point. It’s good.

I also love how adaptable it is. Don’t have flank steak? Use sirloin or even thinly sliced chicken breast. Out of fresh broccoli? Toss in some snap peas or bell peppers. The formula is what’s important. Master this one basic framework, and you’ve unlocked a world of quick, tasty Snack Ideas you can whip up any night of the week. It’s a foundation for countless Homemade Snack Mix variations, just with noodles as the star.

3) Ingredients for Beef & Broccoli Lo Mein

Flank Steak or Sirloin: This is your star. Flank steak has incredible beefy flavor and, when sliced thinly against the grain, becomes wonderfully tender. Sirloin is a great, sometimes more affordable, alternative. The key is that thin slice. It feels fancy but cooks in under two minutes. If you’re looking for Broccoli soup recipes, you’re in the wrong place—here, the beef is front and center.

Fresh Broccoli: Look for heads with tight, dark green florets and firm stalks. I like to include some of the stem, peeled and sliced. It’s sweet and crunchy! Frozen broccoli will work in a pinch if you’re really stuck, but fresh gives you that perfect al dente bite. It’s the “healthy” in our Healthy Snack Ideas, but you won’t even notice because it’s soaked in all that good sauce.

Lo Mein Noodles (or spaghetti): The namesake! Dried lo mein noodles have a great chew. Can’t find them? Don’t sweat it. Regular spaghetti or linguine works beautifully. This is a no-judgment zone. The goal is noodles that can hold their own against a robust stir-fry.

Soy Sauce & Oyster Sauce: The dynamic duo. Soy sauce brings the salty, umami depth. Oyster sauce adds a touch of sweetness and that unmistakable rich, glossy finish that makes stir-fry sauce so clingy and good. It’s the magic ingredient that makes it taste “real.” For a gluten-free version, use tamari and check your oyster sauce label (or sub with hoisin).

Dark Brown Sugar, Rice Vinegar, & Sesame Oil: The supporting cast that makes the sauce sing. Brown sugar balances the salt, rice vinegar adds a bright ping, and toasted sesame oil? That’s the fragrance. That one teaspoon at the end makes the whole kitchen smell like your favorite restaurant.

Fresh Garlic & Ginger: Non-negotiable aromatics. Mince them fine so they perfume the oil and sauce without leaving big chunks. Jarred ginger is a fine shortcut if that’s all you’ve got. I won’t tell anyone.

Cornstarch: Our little thickening agent. A tiny bit mixed with water creates a “slurry” that transforms the liquid sauce into a glossy coating. It’s the difference between soup and sauce. Don’t skip it.

Vegetable Oil & Onion: The workhorses. A neutral, high-heat oil for searing, and a simple onion, sliced, for sweetness and body. They build the flavor foundation.

4) How to Make Beef & Broccoli Lo Mein

step 1. Prep is everything. Before you even think about turning on the stove, get everything ready. This is called “mise en place,” but I just call it “saving my sanity.” Thinly slice the beef against the grain. Whisk all the sauce ingredients in a bowl. Chop the broccoli and onion. Mince the garlic and ginger. Have your noodles cooked and drained. Stir-frying is fast and furious—you won’t have time to chop while things are in the pan. This upfront work is what makes the cooking part feel like a fun, 10-minute dance instead of a stressful kitchen fire drill.

step 2. Cook the noodles and beef. Boil your noodles according to the package, but stop about a minute early. They’ll finish cooking in the sauce. Drain them and toss with a tiny bit of oil. Now, heat your wok or largest skillet screaming hot. Add a tablespoon of oil. When it shimmers, add the beef in a single layer—work in batches if you need to. Let it sear undisturbed for a good 60-90 seconds to get color, then flip and cook another 30 seconds. It cooks lightning fast! Transfer it to a clean plate. It will not be fully cooked through, and that’s perfect.

step 3. Stir-fry the veggies and bring it home. Add another splash of oil to the pan. Toss in the broccoli and onion. Stir-fry for 3-4 minutes until the broccoli is bright green and just starting to soften. You want crunch. Add the garlic and ginger and cook for just 30 seconds until fragrant—don’t let it burn! Give your pre-made sauce a quick re-whisk and pour it in. It will bubble and thicken almost instantly into a beautiful glaze.

step 4. The grand unification. This is the best part. Add the cooked noodles and the beef (and any accumulated juices!) back into the pan. Use two utensils—tongs and a spatula work great—to toss and fold everything together. You want every single noodle to get acquainted with that sauce. Let it all heat through for about one more minute. The noodles will drink up the sauce, the beef will finish cooking, and everything will become one glorious, cohesive dish.

step 5. Serve immediately. Seriously, don’t wait. Pile it into bowls. Maybe sprinkle on some sesame seeds or sliced green onions if you’re feeling fancy. Then, dig in. The noodles should be slick and savory. The beef should be tender. The broccoli should have a bite. It’s the perfect balance. This is one of those Snack recipes that never fails to make everyone at the table happy.

5) Tips for Making Beef & Broccoli Lo Mein

The single most important tip for this entire recipe is slicing the beef thin. I cannot stress this enough. It makes all the difference between tough, chewy pieces and melt-in-your-mouth tenderness. Here’s my cheat: pop the steak in the freezer for 20-30 minutes before you plan to slice it. It firms up just enough to make slicing paper-thin against the grain an absolute breeze. Look for the lines running along the steak—you want to cut perpendicular to them. This shortens the muscle fibers, which is the science-y way of saying it makes the meat tender.

Your pan needs to be hot. Not warm, not medium-hot, but properly, get-a-little-nervous hot. A wok is ideal because its shape is designed for stir-frying, but a large cast-iron skillet or stainless-steel skillet works great too. The key is preheating it over high heat for a good few minutes before you add the oil. You should see a slight wisp of smoke. This high heat is what gives the beef that gorgeous caramelized sear and keeps the vegetables crisp. It’s what prevents everything from stewing in its own juices and becoming soggy.

Don’t crowd the pan. This is the golden rule of stir-frying. If you dump all your beef in at once, you’ll lower the pan temperature dramatically and the meat will steam instead of sear. Cook in batches if you have to. Give each piece its own little space to sizzle and brown. It feels like an extra step, but it takes just an extra minute and the textural payoff is enormous. The same goes for the vegetables. You want them to have contact with the hot surface of the pan.

6) Making Beef & Broccoli Lo Mein Ahead of Time

I am a huge fan of meal prep, and this lo mein is a fantastic candidate. The trick is to prep the components, not the finished dish. You can absolutely slice your beef a day ahead and keep it marinating in its little cornstarch-soy mixture in the fridge. It actually helps tenderize it even more. Chop all your vegetables and store them in a container. Mix up your sauce in a jar. Cook your noodles, toss them with a tiny bit of oil to prevent sticking, and refrigerate them separately.

Then, when dinner time hits, it’s just a matter of the quick stir-fry. Heat your pan, cook the beef, cook the veggies, add the sauce, toss in the noodles and beef, and you’re done in under 10 minutes. It’s the fastest “home-cooked” meal you’ll ever make. This strategy turns it into one of the most practical Easy Healthy Snack Ideas for busy weeks.

If you must cook the entire dish ahead—say, for a potluck or packed lunch—know that the noodles will continue to absorb sauce. When you reheat it, you’ll likely need to add a splash of water or a tiny bit more sauce to loosen it up. The broccoli will soften a touch more, but it still tastes fantastic. I often pack the leftovers cold for lunch and eat them straight from the container. They’re that good.

7) Storing Leftover Lo Mein

Leftovers? With a dish this tasty, I’m sometimes surprised when there are any. But if you find yourself with an extra portion or two, they store beautifully. Let the lo mein cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for 3 to 4 days.

Reheating is simple but requires a gentle touch. The microwave is easiest—sprinkle a tablespoon of water over the noodles before covering and heating. This creates steam that will revive the sauce and prevent the noodles from drying out. Heat in 30-second bursts, stirring in between. My preferred method, though, is to reheat it in a skillet or wok over medium heat with that same splash of water. It takes a minute longer, but it helps restore some of the original texture and prevents that sometimes-rubbery microwave texture.

I do not recommend freezing this dish. The noodles and vegetables tend to become mushy and lose their appealing texture upon thawing and reheating. It’s a “fresh is best” kind of meal. Enjoy it within a few days for the best eating experience. It’s one of those Snack Ideas that’s actually better the next day for lunch, once the flavors have had more time to mingle.

8) Try these Main Course dishes next!

9) Beef & Broccoli Lo Mein