Beef and Broccoli Lo Mein

By Sarah Copeland

Beef and Broccoli Lo Mein
Romulo Yanes for The New York Times. Food stylist: Vivian Lui.
Total Time
20 minutes
Rating
4(1,504)
Comments
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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. 

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Ingredients

Yield:4 servings
  • 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 
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
1,504 user ratings
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Comments

Bob

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.

Shawn

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.

Sarah Copeland

Hi Jonathan, I wrote this recipe so thought I'd weigh in here. I no longer live in a major metro area (used to live in NYC) so I did have to go to two supermarkets to find Lo Mein, in the "International" aisle. You could use any egg noodle, really, or spaghetti. Texture wise, spaghetti would work, but Pennsylvania Dutch style egg noodles will give you more of the flavor that is a signature of Lo Mein. It would be delicious and easy to eat. Let us know if it works for you!

planetmiller

This was just delicious! Definitely a keeper. I used a New York strip steak for the beef to be sure it was tender. Also julienned a bit of red bell pepper for added color and flavor. I didn’t have noodles on hand so I served it over jasmine rice. Next time I’ll try it with noodles. Gosh it was good!

Olivia

Followed others instructions to velvet the beef and make double the sauce. I had to sub for linguine noodles and carne picada because I shopped at Aldi. Tasted DELICIOUS, just like takeout! Will definitely be making this again.

Heidy

So quick and easy. I made it vegetarian. Was a bit sweet though. I would cut down the sugar next time

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