Stir-Fried Lo Mein With Beef and Broccoli

[Photographs: Shao Z.]

Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles.

Why this recipe works:

  • A balanced marinade helps to tenderize meat as well as provide superior browning characteristics and better flavor.
  • Par-cooking the noodles gives them optimal texture when they're fried.
  • The ingredients are cooked in batches so as to maximize wok hei, the smoky effect of a hot wok.

About the Author: Shao Z. was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. As a sibling-less child, cooking was a way to cure after school snack attacks and a way to keep herself entertained. That's how her love for food and cooking started, and it continues to grow. She blog at friedwontons4u.com and is on Twitter at @friedwontons4u.

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Stir-Fried Lo Mein With Beef and Broccoli

About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:40 minutes
Special equipment:Wok
This recipe appears in: Chinese Noodles 101: The Chinese Egg Noodle Style Guide Chinese Noodles 101: How to Make Lo Mein With Beef and Broccoli

Ingredients

  • For the Beef:
  • 1/2 pound flank or skirt steak, sliced thin for stir-frying
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon Shaoxing wine
  • 1/2 teaspoon light soy sauce
  • 1 teaspoon oil
  • 1/2 teaspoon cornstarch
  • For the Sauce:
  • 1 tablespoon sesame oil
  • 2 teaspoon light soy sauce
  • 2 teaspoon dark soy sauce
  • 1 tablespoon of oyster sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 teaspoon Shaoxing wine
  • 1 tablespoon water
  • For the Noodles:
  • Kosher salt
  • 1 pound fresh lo mein noodles
  • 4 tablespoons vegetable oil
  • 1/2 pound broccoli, cut into bite-sized florets
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)

Procedures

  1. 1

    For the Beef: Combine beef, sald, sugar, pepper, wine, soy sauce, oil, and cornstarch in a small bowl and toss with fingers to coat. Set in refrigerator to marinate.

  2. 2

    For the Sauce: While the beef marinates, combine sesame oil, light and dark soy sauces, oyster sauce, salt, sugar, wine, and water in a small bowl. Stir with a fork and set aside.

  3. 3

    For the Noodles: Bring a large pot of salted water to a boil. Add noodles and cook, stirring with chopsticks, until al dente, about 3 minutes. Drain in a colander and run under cold water until chilled. Drain well and set aside.

  4. 4

    When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add beef, spread it out with a spatula, and cook without moving until lightly browned, about 1 minute. Toss and cook, stirring frequently, until almost cooked through, about 2 minutes total. Transfer to a large bowl and set aside.

  5. 5

    Add another tablespoon oil to the wok and heat over high heat until smoking. Add the broccoli and season with a couple pinches of salt. Cook, stirring, until very lightly browned, about 30 seconds, then add 1/4 cup water. Cook, stirring, until broccoli is steamed and water has evaporated, about 2 minutes. Transfer to bowl with beef.

  6. 6

    Heat remaining tablespoon oil over high heat until smoking. Add the noodles. Using tongs or chopsticks, cook the noodles, stirring and mixing constantly until the noodles are coated in oil, about 1 minute. Add the sauce and continue cooking, stirring constantly, until the sauce coats the noodles, about 1 minutes longer. Add the garlic, broccoli, and beef and continue cooking until combined and fragrant, about 1 minute longer. Serve immediately.

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