Broccoli Beef Lo Mein Recipes

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add bean sprouts, mushrooms and water chestnuts. Cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce, oyster sauce if desired and ginger; toss to coat. Cover and cook for 5 minutes or until heated through.

Steps:

• Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside.
• Heat 1 tablespoon of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt, and move to a plate.
• Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add 1/4 cup water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minute more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime.

Steps:

• In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
• In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
• In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
• Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
• Enjoy!

Steps:

• Combine pasta and sesame oil, tossing well to coat.
• Heat peanut oil in a large non-stick skillet over medium-high heat.
• Add the ginger and garlic; sauté 30 seconds.
• Add broccoli and onion; sauté 3 minutes.
• Add steak, and sauté 5 minutes or until done.
• Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is throughly heated, stirring constantly.

Steps:

• In a large skillet, brown beef with onion and garlic; drain.
• Add bean sprouts, mushrooms, and water chestnuts.
• Cook and stir for 3-5 minutes.
• Stir in the vermicelli, broccoli, soy sauce, oyster sauce, if desired, and ginger; toss to coat.
• Cover and cook for 5 minutes or until heated thoroughly.

Steps:

• Combine the cooked pasta and sesame oil; toss well to combine.
• Heat the peanut oil in a large skillet over medium-high heat.
• Add in ginger, garlic and dried chili flakes; saute for about 1 minute.
• Add in the broccoli and onion slices; saute for 3 minutes.
• Add in steak slices; saute for about 4-5 minutes or until cooked.
• Add in the cooked pasta/sesame oil mixture along with the soy sauce, brown sugar, oyster sauce and chile paste; cook stirring for 1-2 minutes or until the lo mein is heated through.
• Season with black pepper if desired.

Steps:

• Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil.
• Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
• Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef.
• Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm.
• Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.