Beef & Broccoli Lo Mein
Beef & Broccoli Lo Mein
Ingredients
For the Beef Marinade
- 1 pound rib eye steak, thinly sliced
- 1 teaspoon baking soda
- to taste kosher salt
- to taste white pepper
- 1 small piece ginger, chopped
- 3 cloves garlic, chopped
- 1 stalk green onion, chopped
- 1 egg
- 1 tablespoon cornstarch
For the Sauce
- 1/4 cup dark soy sauce
- 1/4 cup light soy sauce
- 1/4 cup hoisin sauce
- 1/2 cup water
- 2 tablespoons oyster sauce
- 1/2 cup brown sugar
- 1 splash rice wine vinegar
- 1 splash Shaoxing wine
- 1 teaspoon burnt sugar browning, optional, for color
- 1 clove garlic, chopped
- 1 pinch ground ginger
For the Cornstarch Slurry
- 4 tablespoons warm water
- 2 tablespoons cornstarch
For the Stir-fry Vegetables
- 1/2 onion, chopped
- 1 head broccoli, cut into florets
- 1 carrot, sliced or julienned
- 3 cloves garlic, minced
- 1 medium piece ginger, grated or minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Other
- 12 ounces lo mein noodles, cooked al dente
- 2 tablespoons vegetable oil, as needed for cooking
Instructions
- 1
Prepare the Beef Marinade: In a medium bowl, combine the thinly sliced rib eye steak, baking soda, kosher salt, white pepper, chopped ginger, chopped garlic, chopped green onion, egg, and cornstarch. Mix thoroughly by hand until all ingredients are well combined and the beef is coated. Cover the bowl and let the beef marinate at room temperature for 1 hour.
⏱️ 5 min
- 2
Prepare the Sauce: In a measuring cup or small bowl, whisk together the dark soy sauce, light soy sauce, hoisin sauce, water, oyster sauce, brown sugar, rice wine vinegar, Shaoxing wine, chopped garlic, and ground ginger. If using, add the burnt sugar browning for color. Stir until the sugar is dissolved and the sauce is well combined.
⏱️ 5 min
- 3
Prepare the Cornstarch Slurry: In a separate small bowl, combine the warm water and cornstarch. Whisk until smooth and no lumps remain. Set aside.
⏱️ 2 min
- 4
Cook the Beef: Heat a large wok or a large, heavy-bottomed skillet over high heat until it is very hot. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the beef is browned and cooked through. Remove the cooked beef from the wok and set it aside on a plate.
⏱️ 5 min
- 5
Stir-fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the chopped onion, broccoli florets, sliced carrot, minced garlic, grated ginger, sliced red bell pepper, and sliced green bell pepper. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 6
Combine Noodles and Sauce: Add the cooked al dente lo mein noodles to the wok with the stir-fried vegetables. Give the prepared sauce a quick stir, then pour about half of it over the noodles and vegetables. Toss everything together with tongs until the noodles and vegetables are evenly coated.
⏱️ 3 min
- 7
Thicken the Sauce and Finish: Stir the cornstarch slurry once more, then pour it into the wok. Bring the sauce to a simmer, stirring constantly, until it thickens. Return the cooked beef to the wok. Pour the remaining half of the sauce over the beef, noodles, and vegetables. Toss thoroughly until all ingredients are evenly coated with the thickened sauce.
⏱️ 3 min
- 8
Serve: Transfer the Beef & Broccoli Lo Mein to serving bowls and serve hot immediately.
Kitchen Tools
Nutrition Facts (per serving)
Beef & Broccoli Lo Mein
For the Beef Marinade
- 1 pound rib eye steak, thinly sliced
- 1 teaspoon baking soda
- to taste kosher salt
- to taste white pepper
- 1 small piece ginger, chopped
- 3 cloves garlic, chopped
- 1 stalk green onion, chopped
- 1 egg
- 1 tablespoon cornstarch
For the Sauce
- 1/4 cup dark soy sauce
- 1/4 cup light soy sauce
- 1/4 cup hoisin sauce
- 1/2 cup water
- 2 tablespoons oyster sauce
- 1/2 cup brown sugar
- 1 splash rice wine vinegar
- 1 splash Shaoxing wine
- 1 teaspoon burnt sugar browning, optional, for color
- 1 clove garlic, chopped
- 1 pinch ground ginger
For the Cornstarch Slurry
- 4 tablespoons warm water
- 2 tablespoons cornstarch
For the Stir-fry Vegetables
- 1/2 onion, chopped
- 1 head broccoli, cut into florets
- 1 carrot, sliced or julienned
- 3 cloves garlic, minced
- 1 medium piece ginger, grated or minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Other
- 12 ounces lo mein noodles, cooked al dente
- 2 tablespoons vegetable oil, as needed for cooking
Instructions
- 1
Prepare the Beef Marinade: In a medium bowl, combine the thinly sliced rib eye steak, baking soda, kosher salt, white pepper, chopped ginger, chopped garlic, chopped green onion, egg, and cornstarch. Mix thoroughly by hand until all ingredients are well combined and the beef is coated. Cover the bowl and let the beef marinate at room temperature for 1 hour.
⏱️ 5 min - 2
Prepare the Sauce: In a measuring cup or small bowl, whisk together the dark soy sauce, light soy sauce, hoisin sauce, water, oyster sauce, brown sugar, rice wine vinegar, Shaoxing wine, chopped garlic, and ground ginger. If using, add the burnt sugar browning for color. Stir until the sugar is dissolved and the sauce is well combined.
⏱️ 5 min - 3
Prepare the Cornstarch Slurry: In a separate small bowl, combine the warm water and cornstarch. Whisk until smooth and no lumps remain. Set aside.
⏱️ 2 min - 4
Cook the Beef: Heat a large wok or a large, heavy-bottomed skillet over high heat until it is very hot. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the beef is browned and cooked through. Remove the cooked beef from the wok and set it aside on a plate.
⏱️ 5 min - 5
Stir-fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the chopped onion, broccoli florets, sliced carrot, minced garlic, grated ginger, sliced red bell pepper, and sliced green bell pepper. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 6
Combine Noodles and Sauce: Add the cooked al dente lo mein noodles to the wok with the stir-fried vegetables. Give the prepared sauce a quick stir, then pour about half of it over the noodles and vegetables. Toss everything together with tongs until the noodles and vegetables are evenly coated.
⏱️ 3 min - 7
Thicken the Sauce and Finish: Stir the cornstarch slurry once more, then pour it into the wok. Bring the sauce to a simmer, stirring constantly, until it thickens. Return the cooked beef to the wok. Pour the remaining half of the sauce over the beef, noodles, and vegetables. Toss thoroughly until all ingredients are evenly coated with the thickened sauce.
⏱️ 3 min - 8
Serve: Transfer the Beef & Broccoli Lo Mein to serving bowls and serve hot immediately.