Beef and Broccoli Lomein

Name: Beef and Broccoli Lomein
Prep time: 15 min
Cook time: 15 min
Yield: 4 serving
Ingredients: 1 lb steak; 1 tbsp cornstarch; 3 tbsp soy sauce; 1 tbsp rice wine vinegar; 1 tsp ground ginger; 2 tbsps sesame oil; 1/4 cup onion; 1/8 cup garlic; 1/8 cup ginger; 16 oz noodles; 16 oz broccoli; 3/4 cup dark soy sauce; 1/2 cup honey; ½ cup oyster sauce; ⅛ cup rice vinegar; 1 tbsp browning; 2 tbsp cornstarch; 2 tbsp water

User Reviews

5

16 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
435 kcal
Course
Dinner, Others
Cuisine
Chinese, American

Beef and Broccoli Lomein

Iris Warren

Report

Beef and Broccoli Lomein combines tender slices of steak with crisp broccoli and noodles in a savory sauce made from soy, oyster sauce, honey, and rice vinegar. Stir-frying the beef with aromatics like garlic, ginger, and onions builds deep flavor, while the sauce, thickened with cornstarch slurry, coats each ingredient for a balanced bite. This dish is satisfying as a hearty main, perfect when you want a comforting meal with familiar Asian-inspired flavors and textures.

Description

The Beef and Broccoli Lomein recipe starts by seasoning flank or sirloin steak with soy sauce, cornstarch, rice vinegar, and ground ginger, which tenderizes and flavors the meat. The steak is seared in sesame oil until cooked to preference, then removed. Next, onions, garlic, and ginger are sautéed to create an aromatic base. Broccoli florets and cooked noodles are stir-fried in the same wok, allowing the flavors to meld. The dish is brought together by gradually adding a sauce mixture of dark soy, honey, oyster sauce, and rice vinegar thickened with a cornstarch slurry, ensuring a glossy coating over everything. Returning the beef to the wok finishes the dish by combining all components evenly.

This lomein is served hot and works well as a main course that pairs nicely with steamed rice or as a standalone noodle stir-fry. Its mix of tender meat, crisp broccoli, and chewy noodles offers varied textures satisfying for a weeknight dinner or casual meal.

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Ingredients

Servings

For the steak

1 lb steak I love using flank steak or sirloin for this recipe
1 tbsp cornstarch
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp ground ginger

For the Stirfry

2 tbsps sesame oil
1/4 cup onion Diced
1/8 cup garlic Diced
1/8 cup ginger Diced
16 oz noodles (I used spaghetti)
16 oz broccoli

Sauce

3/4 cup dark soy sauce Low sodium
1/2 cup honey you can also you brown sugar
½ cup oyster sauce
⅛ cup rice vinegar
1 tbsp browning optional! I like to use this because it adds color

For the cornstarch Slurry

2 tbsp cornstarch
2 tbsp water

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Instructions

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The first step is cook your noodles, according to package instructions, drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, honey, and rice wine vinegar. In another bowl, mix cold water and cornstarch to make a slurry. Slowly add the slurry into the soy sauce mixture and set aside.
Season beef with soy sauce, corn starch, rice wine vinegar, and ginger.
Add sesame oil to a hot wok and sear beef until cooked to your preference. Remove from pan.
In the same wok, sauté onions, garlic, and ginger. Then, add broccoli florets and noodles to the wok and stir-fry on high heat.
Start adding the sauce to your dish gradually while constantly mixing it to ensure that it is evenly incorporated.
Add beef back in and cook all of the ingredients together.
Serve hot.