Beef and Broccoli Lo Mein (Printer-Friendly Version)
# What You'll Need:
→ For the Beef
01 -
2–2½ pounds top sirloin steak, flank steak, or skirt steak
02 -
1 teaspoon slap ya mama seasoning
03 -
1 teaspoon garlic powder
04 -
1 teaspoon black pepper
05 -
1 teaspoon paprika
06 -
½ teaspoon red pepper flakes
07 -
¼ cup beef broth
08 -
2 tablespoons olive oil, divided
→ For the Sauce
09 -
1½ cups beef broth
10 -
½ cup brown sugar
11 -
¼ cup oyster sauce
12 -
½ cup soy sauce
13 -
¼ cup hoisin sauce
14 -
1 tablespoon sesame oil
15 -
½ teaspoon red pepper flakes
16 -
1 tablespoon ginger
17 -
1 teaspoon pepper
18 -
2 tablespoons cornstarch + 2 tablespoons water
→ For the Vegetables
19 -
1 large onion, diced
20 -
1 red bell pepper, sliced into thin strips
21 -
3 cloves garlic, minced
22 -
1 cup matchstick carrots
23 -
2 cups shredded cabbage
24 -
1–2 cups snap peas
25 -
3 cups broccoli florets
26 -
8-ounce can water chestnuts, diced
→ For the Noodles
27 -
14 ounces lo mein noodles
# Let's Cook!:
01 -
Cook the lo mein noodles according to the package instructions. Drain and set aside.
02 -
Add 1 tablespoon of olive oil to a wok or large skillet and heat over medium-high heat. Once hot, add the beef, seasoning, and beef broth. Stir and cook until the meat is tender and the liquid is reduced. Remove from the pan and set aside.
03 -
Add the remaining tablespoon of olive oil to the same pan. Heat over medium-high heat and add the onions, carrots, and red bell pepper. Cook until tender-crisp. Add the garlic, broccoli, snap peas, cabbage, and water chestnuts. Cook for 3-4 minutes.
04 -
Return the beef to the pan and stir in the cooked noodles. Toss everything together.
05 -
In a separate bowl, mix the beef broth, brown sugar, oyster sauce, soy sauce, hoisin sauce, sesame oil, red pepper flakes, ginger, and pepper. Pour the sauce into the pan and simmer. Combine the cornstarch with water and stir into the sauce until thickened.
06 -
Pour the thickened sauce into the pan with the beef, vegetables, and noodles. Toss everything together and cook for 3-4 minutes. Serve hot and enjoy!
# Cook's Notes:
01 -
For a gluten-free version, use gluten-free soy sauce, hoisin sauce, and lo mein noodles.
02 -
Add extra vegetables like mushrooms or zucchini for more variety.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.