My husband is not a big fan of Asian dishes. However, I have discovered he is more willing to eat such dishes, like beef and broccoli lo mein, if I make them at home.
The other thing I have learned about Asian style dishes is the list of ingredients can look long, but most are used for flavoring a sauce. They all help add so much flavor. There are some ingredients in there that you may not keep on hand, but are essential if you want to enjoy these type of dishes at home.
When making this, I used dried stir fry noodles. However, you can use lo mein or even regular thin long style pasta like angel hair, linguine, or fettuccine with similar results. I love the flavorful sauce. It enhances the flavor of both the beef and broccoli. The noodles are also a wonderful vessel to carry the rest of that flavorful sauce throughout the dish.
- 6–7 oz dried stir fry or lo mein noodles or 2 1/2 cups fresh lo mein (*can also use dry spaghetti, angel hair or linguine noodles)
- 4–5 Tbsp cooking oil divided
- 8 oz flank steak or sirloin trimmed of fat, very thinly sliced against the grain
- 1 tsp cornstarch
- 3 cups broccoli florets
- 1 tsp fresh minced or grated ginger
- 2 cloves garlic minced
- For the Sauce:
- 1/3 cup low sodium soy sauce
- 3 Tbsp oyster flavored sauce (or hoisin sauce)
- 1 Tbsp of rice wine (Mirin)
- 2 tsp brown sugar
- 2 tsp sesame oil
- 2 Tbsp cornstarch
- 2/3 cup water plus more as needed
- Sriracha sauce – optional for serving
- Sesame seeds and green onion for optional garnish
- Prepare noodles according to package directions, drain and set aside.
- Meanwhile, heat 1-2 Tbsp of the cooking oil in a large skillet or wok over medium-high heat.
- Add the beef to the hot pan and spread out in a single to sear and brown. Sprinkle with 1 tsp cornstarch.Cook until the meat is no longer pink.Transfer beef to a serving plate and set aide.
- In the same pan, add the remaining oil and heat it up. Add in the broccoli and saute for 3-4 minutes, or until tender-crisp. Add ginger and garlic, stirring for another 30 seconds until fragrant then add the seared beef back to the pan.
- Whisk the sauce ingredients together in a bowl. Add to the skillet and stir until the sauce boils and thickens – about 30 seconds. Add more water if needed to thin out the sauce.
- Quickly stir in the cooked noodles and beef. Toss everything together to coat well. Season with salt and pepper as needed.
- Serve with Sriracha if desired for heat. Can garnish with sesame seeds and green onions if desired for garnish. Serves 4.
Recipe adapted from Life Made Sweeter.