Description
Savor a classic Chinese-American beef lo mein dish where tender strips of marinated beef dance with crisp broccoli and perfectly cooked noodles. Hearty flavors and quick preparation make this comfort meal a perfect weeknight dinner you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) steak (flank or sirloin)
- 16 ounces (454 grams) noodles
- 16 ounces (454 grams) broccoli
Sauces and Seasonings:
- 3 tablespoons soy sauce
- 3/4 cup dark soy sauce
- 1/2 cup honey
- 1/2 cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1/8 cup rice vinegar
- 1 teaspoon ginger powder
- 1 tablespoon browning (optional)
Aromatic and Thickening Ingredients:
- 1 tablespoon cornstarch
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
- 2 tablespoons sesame oil
- 1/4 cup diced onions
- 1/8 cup diced garlic
- 1/8 cup diced ginger
Instructions
- Prepare noodles according to package instructions, then drain and set aside at room temperature.
- Whisk together soy sauce, oyster sauce, honey, and rice vinegar in a separate bowl, then incorporate cornstarch slurry to create a smooth, glossy sauce.
- Marinate beef with soy sauce, cornstarch, vinegar, and ginger, allowing flavors to meld for 10-15 minutes.
- Heat sesame oil in a wok over high heat, quickly sear marinated beef until edges caramelize, then transfer to a plate.
- In the same wok, sauté aromatics until fragrant, then add broccoli and cook for 2-3 minutes until vibrant green and slightly tender.
- Introduce noodles to the wok, tossing quickly over high heat to prevent sticking and ensure even heating.
- Pour sauce gradually into the wok, stirring constantly to coat noodles, vegetables, and distribute flavors evenly.
- Return seared beef to the wok, gently mix all ingredients together and cook for an additional 1-2 minutes until sauce thickens and everything is heated through.
Notes
- Choose fresh, high-quality noodles for the best texture and flavor absorption.
- Create a smooth cornstarch slurry by mixing cornstarch with cold water to prevent lumps in the sauce.
- Slice beef against the grain for maximum tenderness and easier chewing.
- Pat beef dry before seasoning to ensure a perfect sear and prevent steaming instead of browning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg