Beef and Broccoli Noodles (VIDEO)
These Beef and Broccoli Noodles have all the elements of beef and broccoli, but in a savory noodle dish that you're going to love!
Servings: 4
Equipment
Ingredients
Beef Marinade
- 1 lb flank steak Cut at an angle to 1/4" wide strips
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp baking soda
- 1 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp neutral oil
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1/4 tsp MSG
- 3/4 cup chicken stock
- 1 tbsp cornstarch
Other Ingredients
- 1 lb lo mein noodles
- 1 lb broccoli cut to 1" pieces
- 4 tbsp neutral oil
- 5 cloves garlic minced
- 1 tbsp ginger minced
Instructions
- Add the beef to a bowl and season with salt, white pepper, baking soda, shaoxing wine, light soy sauce, cornstarch, and neutral oil. Mix until combined and marinate for 15 minutes.
- Premix the sauce in a bowl by combining light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, MSG, chicken stock, and cornstarch.
- Bring a pot of water to a boil. Add the broccoli and blanch in boiling water for 1 minute until bright green and crisp. Remove the broccoli with a spider strainer, drain and set aside.
- In the same pot of boiling water, cook the lo mein noodles for 1 minute less than package directions, drain and set aside.
- In 4 tbsp of neutral oil over high heat, fry your beef for 2-3 minutes and remove. Remove oil from the pan, leaving 2 tbsp of oil and adjust the heat to medium high. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Turn the heat to high, add the blanched broccoli and stir fry for another 30 seconds.
- Add back the cooked beef, noodles, and pour in the sauce. Mix and continue cooking over high heat until the sauce has thickened, about 1-2 minutes. Enjoy!
Video
Notes
- flank steak - cut into 1/4″ strips; Make sure you are slicing the flank steak against the grain – this is an easy way to ensure your meat will be tender.
- msg – I like to use this in moderation as an optional flavor enhancer
- chicken stock – if you don’t have chicken stock, you can substitute with water
- shaoxing wine – if you can’t use Shaoxing wine, you can substitute with sherry, mirin, or chicken stock/broth.
- broccoli – avoid the pre-cut broccoli and get crowns from the store that you can cut into similar sized pieces so they cook evenly.
- lo mein noodles - I use fresh lo mein noodles (not cooked) by the brand “Twin Marquis”, which can be found in the refrigerated section at my local Asian grocery. I recommend using fresh noodles so they can cook in the pan or wok with the rest of the ingredients – this is how you’ll get the best tasting lo mein. If you can’t find fresh lo mein noodles, you can use another thick long noodle of your choice (even spaghetti has worked for me in a pinch)!
Nutrition
Calories: 657kcal | Carbohydrates: 100g | Protein: 41g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 2286mg | Potassium: 857mg | Fiber: 5g | Sugar: 6g | Vitamin A: 708IU | Vitamin C: 103mg | Calcium: 93mg | Iron: 3mg
