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.
- Serves: 4 persons
- 1(8-ounce) package lo mein noodles
- 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
- 2to 3 teaspoons sesame oil (optional)
- 1lime, cut in wedges, for serving
Step 1Cook 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 2Heat 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 3Add 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.