This Chinese-American favorite combines tender strips of beef, vibrant green broccoli, and satisfying noodles all coated in a glossy, savory sauce. Making it at home allows you to control the quality of ingredients and sodium while achieving that irresistible wok-kissed flavor without the MSG hangover. The recipe takes about 30 minutes and requires only a good hot pan and fresh ingredients.
Ingredients
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 3 cups broccoli florets, cut into bite-sized pieces
- 8 ounces lo mein noodles or your preferred Asian noodles
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 2 tablespoons vegetable oil, divided
- 1/4 cup water or beef broth
- 2 green onions, sliced (optional garnish)
- 1 teaspoon sesame seeds (optional garnish)
- 1/3 cup soy sauce (or low-sodium soy sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- Cook noodles according to package directions, but pull them off the heat about one minute early. Drain well and toss with a tiny drizzle of oil to prevent sticking. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and black pepper until the cornstarch dissolves completely. Set near the stove.
- Place beef in the freezer for 15 minutes to firm up. Cut against the grain into strips about 1/4 inch thick. Pat the beef dry with paper towels.
- Bring a pot of water to boil and drop in broccoli florets for exactly 90 seconds. Drain immediately and rinse with cold water to stop the cooking.
- Heat a large skillet or wok over high heat until smoking hot. Add one tablespoon of vegetable oil. Add half the beef in a single layer. Cook for 60 seconds, flip, and cook for another 30 seconds until browned with slightly pink centers. Transfer to a plate and repeat with remaining beef.
- Lower heat to medium and add the remaining tablespoon of oil. Toss in minced garlic and ginger. Stir constantly for about 30 seconds until fragrant.
- Return the beef to the pan along with the blanched broccoli. Stir the sauce mixture and pour it over everything. Add the water or broth. Toss and cook for about 2 minutes, stirring frequently, until the sauce thickens and coats the ingredients.
- Add the cooked noodles and toss until everything is well combined and heated through.
- Transfer to a serving platter or bowls. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.
Notes
Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes. For a gluten-free version, use tamari and gluten-free noodles. Vegetarian swap: Use extra-firm tofu or portobello mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or in the microwave in 1-2 minute intervals. Freezing is not ideal as noodles and broccoli may become mushy.
