Beef and Broccoli Lo Mein
Thin slices of beef sirloin browned in a hot skillet, then simmered in a glossy soy and ginger sauce with crisp broccoli and springy lo mein noodles. A one-pan, deeply savory dinner that comes together fast on the stovetop.
- Total
- 28 min
- Prep 12 · Cook 16
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Standard
- Asian
- Comforting
- Stovetop
Instructions
-
Slice the beef sirloin thinly against the grain into 5 mm strips. Toss with 1 tbsp soy sauce, the salt and the black pepper. Mince the garlic and grate the ginger. Cut the broccoli into small 2 cm florets so they cook through quickly.
~8 min
Slicing against the grain shortens muscle fibers, so the beef stays tender after a quick sear.
Slice the beef while it is still slightly firm from the fridge; cold meat holds its shape and gives you cleaner, thinner strips that brown instead of steam.
-
Bring a pot of water to a rolling boil. Add the lo mein noodles and cook until just tender, about 4 minutes, then drain in a colander and toss with the sesame oil so they do not stick.
~4 min
Tossing the drained noodles with sesame oil coats each strand, preventing them from sticking together.
-
Heat the vegetable oil in a large skillet over high heat until it shimmers. Add the beef in a single layer and cook without moving for 1 minute, then stir for 1 minute more until browned but still pink inside. Transfer the beef to a plate.
~2 min
A single layer over high heat lets the beef sear and brown through the Maillard reaction instead of steaming.
Do not crowd the skillet when browning the beef. If your pan is small, cook in two quick batches so the meat browns rather than releasing water and turning grey.
Searing Get the pan ripping hot and leave the beef undisturbed for a full minute. Crowding or moving it too soon traps steam, so it turns grey instead of brown.
-
Add the broccoli to the same skillet with 100 ml water. Cover and steam for 3 minutes until bright green and crisp-tender, then push to one side.
~3 min
Covering traps steam, which cooks the broccoli quickly so it stays bright green and crisp-tender.
-
Add the garlic and ginger to the empty side of the pan and stir for 30 seconds until fragrant. Pour in the remaining 1 tbsp soy sauce and return the beef with its resting juices. Simmer for 1 minute until the sauce thickens slightly and coats the beef.
~1 min
Blooming garlic and ginger in hot oil releases their flavor, and simmering reduces the sauce so it clings.
Stir-frying Keep the pan hot and toss constantly so the garlic and ginger bloom without burning. Add the noodles last and toss just until coated to avoid soggy strands.
-
Add the drained noodles to the skillet and toss everything together for 1 minute until the noodles are hot and coated in the sauce. Taste and adjust with a pinch more salt if needed, then serve straight away.
~1 min
Stir-frying Keep the pan hot and toss constantly so the garlic and ginger bloom without burning. Add the noodles last and toss just until coated to avoid soggy strands.