Beef & Broccoli Lo Mein
Indulge in a mouthwatering Beef & Broccoli Lo Mein that brings together tender rib eye steak and vibrant broccoli in a rich, savory sauce. This quick and easy dish is all about that perfect balance of flavors, with a splash of soy sauce and a hint of garlic to elevate your noodle game. Get ready to savor every delicious bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(13)
- 1 Head of Broccoli
- 1 Whole Carrot
- 3 Cloves of Garlic (Chopped)
- 1 Garlic Clove Chopped
- 3 Garlic Cloves
- 1 small Piece of Ginger (Chopped)
- Medium Piece of Ginger
- 1 Stalk of Green Onion (Chopped)
- Pinch of Ground Ginger
- 1 Half of an Onion Chopped
- White Pepper (To Taste)
- Red Pepper and Green Pepper- you can freestyle this as well.optional
- 1 Half Cup of Water (120 ml)
🥩Meat & Seafood(1)
- 1 Pound Rib Eye Steak (Thinly Sliced) (454 g)
🥛Dairy & Eggs(1)
- 1 Egg
🫙Pantry Staples(5)
- 1 Teaspoon of Baking Soda (5 ml)
- 1 Half Cup of Brown Sugar (I went a little over) (100 g)
- 1 Tablespoon of Cornstarch (15 ml)
- 2 Tablespoons of Cornstarch (30 ml)
- Splash of Rice Wine Vinegar & Shaoxing Wine
🧂Spices & Seasonings(1)
- Kosher Salt (To Taste)
🍯Sauces & Condiments(2)
- 2 Tablespoons of Oyster Sauce (30 ml)
- 1/4th Cup of Dark, Light Soy Sauce & Hoisin Sauce (60 ml)
📦Other(1)
- Cornstarch Slurry : 4 Tablespoons of Warm Water + 2 Tablespoons of Cornstarch (60 ml)
👨🍳 Instructions
- 1
Slice the rib eye steak thinly and mix with baking soda, cornstarch, garlic, ginger, green onion, egg, salt, and pepper. Let marinate for 1 hour.
- 2
Prepare the sauce by mixing oyster sauce, dark soy sauce, light soy sauce, hoisin sauce, rice wine vinegar, Shaoxing wine, brown sugar, and cornstarch slurry.
- 3
Heat a wok and cook the marinated steak until it gets some color, then remove it.
- 4
Stir fry the vegetables until cooked down, then add in the al dente noodles.
- 5
Add sauce and mix well, then add the steak back in along with the remaining sauce.
💡 Pro Tips
- ✓Slice the rib eye against the grain into 1/8-inch strips, and use baking soda at 1/4 teaspoon per 8 oz of meat during the marinade—this raises the surface pH, denaturing proteins so the meat stays tender and velvety despite the high-heat wok sear.ingredient1/4 tsp baking soda per 8 oz meat
- ✓Cook the noodles to just barely al dente, about 30-60 seconds under package time, since they'll continue absorbing moisture and softening once tossed in the hot sauce in the wok.timing30-60 seconds under package time
- ✓Heat the wok until it's smoking, around 450-500°F, before adding the marinated beef so you achieve a proper sear via the Maillard reaction rather than steaming the meat in its own released juices.equipment450-500°F
- ✓Cook the beef in a single layer in batches rather than crowding the wok, since overcrowding drops the pan temperature by 100°F+ and traps steam, preventing proper browning.technique100°F+ temperature drop
- ✓Mix the cornstarch slurry into the sauce at roughly a 1:2 ratio of cornstarch to cold water and add it only in the last minute of cooking, since cornstarch fully gelatinizes around 203°F and overcooking it breaks the sauce's glossy texture.ingredient1:2 cornstarch to water ratio, 203°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Beef & Broccoli Lo Mein
Indulge in a mouthwatering Beef & Broccoli Lo Mein that brings together tender rib eye steak and vibrant broccoli in a rich, savory sauce. This quick and easy dish is all about that perfect balance of flavors, with a splash of soy sauce and a hint of garlic to elevate your noodle game. Get ready to savor every delicious bite!
📝 Ingredients
Serves 4🥬Fresh Produce(13)
- 1 Head of Broccoli
- 1 Whole Carrot
- 3 Cloves of Garlic (Chopped)
- 1 Garlic Clove Chopped
- 3 Garlic Cloves
- 1 small Piece of Ginger (Chopped)
- Medium Piece of Ginger
- 1 Stalk of Green Onion (Chopped)
- Pinch of Ground Ginger
- 1 Half of an Onion Chopped
- White Pepper (To Taste)
- Red Pepper and Green Pepper- you can freestyle this as well.optional
- 1 Half Cup of Water (120 ml)
🥩Meat & Seafood(1)
- 1 Pound Rib Eye Steak (Thinly Sliced) (454 g)
🥛Dairy & Eggs(1)
- 1 Egg
🫙Pantry Staples(5)
- 1 Teaspoon of Baking Soda (5 ml)
- 1 Half Cup of Brown Sugar (I went a little over) (100 g)
- 1 Tablespoon of Cornstarch (15 ml)
- 2 Tablespoons of Cornstarch (30 ml)
- Splash of Rice Wine Vinegar & Shaoxing Wine
🧂Spices & Seasonings(1)
- Kosher Salt (To Taste)
🍯Sauces & Condiments(2)
- 2 Tablespoons of Oyster Sauce (30 ml)
- 1/4th Cup of Dark, Light Soy Sauce & Hoisin Sauce (60 ml)
📦Other(1)
- Cornstarch Slurry : 4 Tablespoons of Warm Water + 2 Tablespoons of Cornstarch (60 ml)
👨🍳 Instructions
- 1
Slice the rib eye steak thinly and mix with baking soda, cornstarch, garlic, ginger, green onion, egg, salt, and pepper. Let marinate for 1 hour.
- 2
Prepare the sauce by mixing oyster sauce, dark soy sauce, light soy sauce, hoisin sauce, rice wine vinegar, Shaoxing wine, brown sugar, and cornstarch slurry.
- 3
Heat a wok and cook the marinated steak until it gets some color, then remove it.
- 4
Stir fry the vegetables until cooked down, then add in the al dente noodles.
- 5
Add sauce and mix well, then add the steak back in along with the remaining sauce.
💡 Pro Tips
- ✓Slice the rib eye against the grain into 1/8-inch strips, and use baking soda at 1/4 teaspoon per 8 oz of meat during the marinade—this raises the surface pH, denaturing proteins so the meat stays tender and velvety despite the high-heat wok sear.ingredient1/4 tsp baking soda per 8 oz meat
- ✓Cook the noodles to just barely al dente, about 30-60 seconds under package time, since they'll continue absorbing moisture and softening once tossed in the hot sauce in the wok.timing30-60 seconds under package time
- ✓Heat the wok until it's smoking, around 450-500°F, before adding the marinated beef so you achieve a proper sear via the Maillard reaction rather than steaming the meat in its own released juices.equipment450-500°F
- ✓Cook the beef in a single layer in batches rather than crowding the wok, since overcrowding drops the pan temperature by 100°F+ and traps steam, preventing proper browning.technique100°F+ temperature drop
- ✓Mix the cornstarch slurry into the sauce at roughly a 1:2 ratio of cornstarch to cold water and add it only in the last minute of cooking, since cornstarch fully gelatinizes around 203°F and overcooking it breaks the sauce's glossy texture.ingredient1:2 cornstarch to water ratio, 203°F