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
20 MINUTE GARLIC BEEF AND BROCCOLI LO MEIN
20 Minute Garlic Beef and Broccoli Lo Mein has melt in your mouth tender beef with broccoli, carrots, and noodles. The sauce adds such amazing flavor to this incredibly easy meal!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 20m
Number Of Ingredients 13
Steps:
- In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
- Cut the flank steak across the grain in 1/4 inch strips.
- While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink.
- Add the garlic, and carrots and cook for a minute more.
- In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
- Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
Nutrition Facts : Calories 407 kcal, Carbohydrate 61 g, Protein 20 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 760 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
BEEF LO MEIN WITH BROCCOLI AND BELL PEPPER
This recipe is out of American Test Kitchen's cookbook, "Cooking for Two". It is not the easiest recipe, requiring a lot of steps, however then end result is DELICIOUS! My only suggestion would be to watch your noodles, so that you don't overcook them
Provided by mk10pl
Categories Peppers
Time 2h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil.
- Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
- Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef.
- Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm.
- Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.
BROCCOLI BEEF LO MEIN
Make and share this Broccoli Beef Lo Mein recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, brown beef with onion and garlic; 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 thoroughly.
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