BEEF AND BROCCOLI LO MEIN
This takeout classic is beloved for a reason: It's mild, satisfying and dependable. The chewy noodles and tender beef make for a weeknight dinner that won't send you back to the fridge, snooping for a snack before bedtime. What makes this version better than the one from your neighborhood spot? A few things: It's fresher, hotter and arguably faster. In this version, smaller florets ensure that the beef and broccoli cook quickly, and are easily scooped up with chopsticks. The florets' size also lowers your chances of overcooking them before they're crisp and tender. To finish, add sesame oil, if you have it, but don't sweat it if you don't.
Provided by Sarah Copeland
Categories dinner, quick, weekday, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add 1/4 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.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 20 grams, Carbohydrate 67 grams, Fat 34 grams, Fiber 8 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 1030 milligrams, Sugar 15 grams, TransFat 2 grams
BEEF BROCCOLI LO MEIN WITH FLANK STEAK RECIPE - (4.6/5)
Provided by [email protected]
Number Of Ingredients 12
Steps:
- In small bowl, whisk broth, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes. Set aside. Bring large pot of water to boil. Lightly salt and add broccoli. Bring back to boil and cook for 3 minutes. Scoop out broccoli with slotted spoon and reserve. In same pot, cook pasta for 6 minutes. Drain and set aside. In large skillet, heat fat over medium high heat. Add steak and pepper and stir fry for 3 minutes. Stir in sauce and simmer for 1 minute until thickened. Add broccoli and water chestnuts. Cook 2 minutes. Toss with pasta and serve immediately. Cook's Note: I made this again with some sirloin steak that was leftover from grilling. I sliced it very thin and added it in at the end with the broccoli and water chestnuts. I also used an extra bell pepper, the white parts of some green onions I had leftover and some bok choy. I sautéed all those items with the peppers. Lastly, I chopped up the thick broccoli stems in sticks and coins and put them in the boiling water first and cooked for 4 minutes before adding the florets. They were tender and delicious in the stir fry, adding some extra nutrition and fiber.
BROCCOLI BEEF LO MEIN
My family loves pasta, but I'm always looking for different ways to prepare it. This dish is better than any Chinese restaurant variety I've tried.-Joan Crandall, Burlington, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add bean sprouts, mushrooms and water chestnuts. Cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce, oyster sauce if desired and ginger; toss to coat. Cover and cook for 5 minutes or until heated through.
Nutrition Facts : Calories 435 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1136mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein.
FANTASTIC SKILLET BEEF AND BROCCOLI LO MEIN
No need for a wok to make this, I have made this recipe using packaged stir-fry strips from the grocery store it makes it so much easier, reduce the broccoli slightly and throw in some pea pods too! Prep time does not include cooking the pasta, this is very good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the cooked pasta and sesame oil; toss well to combine.
- Heat the peanut oil in a large skillet over medium-high heat.
- Add in ginger, garlic and dried chili flakes; saute for about 1 minute.
- Add in the broccoli and onion slices; saute for 3 minutes.
- Add in steak slices; saute for about 4-5 minutes or until cooked.
- Add in the cooked pasta/sesame oil mixture along with the soy sauce, brown sugar, oyster sauce and chile paste; cook stirring for 1-2 minutes or until the lo mein is heated through.
- Season with black pepper if desired.
Nutrition Facts : Calories 421, Fat 19.2, SaturatedFat 6.7, Cholesterol 115.7, Sodium 1021.4, Carbohydrate 21.7, Fiber 4.8, Sugar 10.3, Protein 41.1
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- Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
- While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.
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- Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
- Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
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- Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
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