Ingredients
Scale
- 8 oz lo mein noodles or spaghetti
- 1 lb beef flank steak or sirloin, sliced thinly against the grain
- 2 cups broccoli florets
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, then drain and rinse with cold water. Set aside.
- Heat 1 tablespoon of vegetable oil over high heat. Add the sliced beef in a single layer, season with salt and pepper, and cook until browned and cooked through, about 2-3 minutes. Remove and set aside.
- In the same wok, add a little more oil if needed. Add minced garlic and grated ginger, stirring quickly until fragrant, about 30 seconds.
- Return the beef to the wok along with the steamed broccoli. Pour in soy sauce, oyster sauce, hoisin sauce (if using), and sesame oil. Stir to coat everything evenly.
- Add the cooked noodles to the wok, tossing gently to combine all ingredients. Pour in the cornstarch slurry and stir until the sauce thickens slightly, about 1 minute.
Notes
- Adjust the sauce quantities to taste for more savory or sweeter flavor.
- You can substitute other vegetables such as bell peppers or mushrooms for variety.
- For a vegetarian version, replace beef with tofu or extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: General
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg