Beef and Broccoli Lo Mein
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(8-ounce) package lo mein noodles
- Salt
- 3garlic cloves, pressed or minced
- ¼cup soy sauce
- ¼cup dark brown sugar
- 2tablespoons canola or grapeseed oil
- 1pound chuck or rib steak, thinly sliced against the grain
- 1(1-inch) piece of ginger, peeled and cut into rounds
- ¼teaspoon black pepper
- ¼teaspoon red-pepper flakes
- 1head broccoli, cut into small florets (about 3 heaping cups)
- 2carrots, shredded
- 3scallions or green onions, thinly sliced
- 2 to 3teaspoons sesame oil (optional)
- 1lime, cut in wedges, for serving
Nutritional analysis per serving (4 servings)
729 calories; 37 grams fat; 12 grams saturated fat; 2 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 69 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 35 grams protein; 1030 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside.
- Step 2
Heat 1 tablespoon of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt, and move to a plate.
- Step 3
Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add ¼ cup water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minute more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime.
Private Notes
Comments
Was going to post this, too - the great secret of Chinese restaurants, it's called "velveting" the meat. Depending on how much meat you have, I do about 1/2 tsp baking soda to 1 tbs of soy, 1 tbs of mirin (or pinch of sugar) and 1 tbs cornstarch. Mix and massage into the meat. Best if you do it a couple hours before cooking the rest.
Hi Christina, The sodium in the soy will draw more moisture from the meat and probably make it worse. Try another cut of beef and be sure you are cutting it against the grain. It helps to freeze the meat for a about 25 minutes just before you cut it so you can get it thin. That way, you cook it super fast and it should stay tender. Cook the meat separately, then add it back with everything at the end.
Try slicing the meat and coating with 1/4 tsp baking soda and 1 TBLS water for 5 minutes this helps tenderize the meat and gives a nice texture not tough. This works well with flank steak.
i split the recipe in half and used protein spaghetti and vegetables instead of beef or chicken. wish i didn't include the red pepper flakes and wish i added more sesame oil for a nuttier taste - next time i hope to get it to taste more like takeout! still absolutely delicious
Added well toasted sesame seeds as extra topping, amazing
Doubled everything except the brown sugar, and am glad I did. I can't imagine how sweet this would be with the original ratios. Used 3 ribeye steaks to get to 2lbs (double), and the meat was very tender. Yes, it was a bit pricey but our family believes in buying good quality meat, even for stirfry. Couldn't find lo mein noodles so used packaged fresh ramen. Very yummy!