Beef Lo Mein with Broccoli and Bell Pepper

For a full-flavored, better-than-takeout beef lo mein, we’ve created a recipe that brings together bold, complex flavors and crisp-tender vegetables. The sauce, infused with oyster sauce, soy sauce, hoisin sauce, toasted sesame oil, and five-spice powder, forms the base of our dish. Marinating the beef in this flavorful mixture ensures well-seasoned meat, while steamed and browned broccoli adds a delightful crunch. Sauteed red bell pepper strips and fragrant scallions contribute to the overall texture and taste of the dish, while ginger, garlic, and Asian chili-garlic sauce add a punch of flavor. We recommend using fresh Chinese noodles for their chewy texture, but dried linguine can also be used as a substitute. With this recipe, you can enjoy a delicious and satisfying beef lo mein right in your own kitchen.

INGREDIENTS:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• ¼ teaspoon five-spice powder
• 1 pound flank steak, trimmed and sliced thin across the grain on a bias
• ½ cup low-sodium chicken broth
• 1 teaspoon cornstarch
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1½ tablespoons vegetable oil
• 12 ounces broccoli florets, cut into 1-inch pieces
• ⅓ cup water
• 1 red bell pepper, stemmed, seeded, sliced into ½-inch-wide strips, and halved crosswise
• 2 bunches of scallions, white parts sliced thin, green parts cut into 1-inch pieces
• 12 ounces fresh Chinese noodles or 8 ounces dried linguine
• 1 tablespoon Asian chili-garlic sauce

PREPARATIONS:

1. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a medium bowl. Measure 3 tablespoons of the mixture into a separate bowl and stir in the beef. Cover and refrigerate for at least 15 minutes or up to 1 hour. Whisk chicken broth and cornstarch into the remaining sauce mixture. In a separate small bowl, combine garlic, ginger, and ½ teaspoon vegetable oil.
2. Heat 1 teaspoon vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 1 minute. Stir the beef and continue to cook until browned about 1 minute. Transfer to a bowl. Repeat with 1 teaspoon vegetable oil and the remaining beef; transfer to the bowl.
3. Wipe the now-empty skillet clean with paper towels, add 1 teaspoon of vegetable oil, and heat over high heat until just smoking. Add the broccoli and cook for 30 seconds. Add water, cover, and steam until the broccoli is bright green and begins to soften about 2 minutes. Uncover and continue to cook until the water has evaporated and the broccoli begins to brown about 2 minutes. Transfer to the bowl with the beef.
4. Add the remaining 1 teaspoon oil and the bell pepper to the now-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Add the scallions and continue to cook until wilted, 2 to 3 minutes. Clear the center of the skillet, add the garlic-ginger mixture, and mash into the pan until fragrant, about 30 seconds. Stir into the vegetables. Stir in the cooked beef and vegetables with any accumulated juices. Stir in the broth mixture and simmer until the sauce has thickened 1 to 2 minutes. Remove from heat and cover to keep warm.
5. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the noodles and cook, stirring often, until tender. Drain the noodles and return them to the pot. Add the beef mixture and chili-garlic sauce and toss to combine. Serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• Marinating the beef in the sauce mixture adds flavor and enhances its tenderness.
• Steam the broccoli before browning it for a crisp-tender texture.
• Clearing the center of the skillet and adding the garlic-ginger mixture helps infuse the dish with aromatic flavors.
• Simmer the sauce until it thickens to coat the beef and vegetables.

TIPS:

• For a vegetarian version, substitute tofu or your favorite vegetables for the beef.
• Customize the spice level by adjusting the amount of Asian chili-garlic sauce to your preference.
• Fresh Chinese noodles provide an authentic texture, but dried linguine works well as a substitute.
• Serve with additional soy sauce or chili-garlic sauce on the side for added flavor.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 482
• Fat: 20g
• Saturated Fat: 6g
• Cholesterol: 67mg
• Sodium: 1509mg
• Carbohydrates: 43g
• Fiber: 5g
• Sugars: 10g
• Protein: 36g

This beef lo mein recipe allows you to recreate the flavors and textures of your favorite takeout dish right at home. With a flavorful sauce and a combination of tender beef, crisp-tender vegetables, and chewy noodles, this dish offers a satisfying and well-rounded meal. The marinade infuses the beef with delicious flavors, while the stir-frying technique ensures that the vegetables maintain their freshness and crunch. Whether you choose to use fresh Chinese noodles or dried linguine, this recipe guarantees a delightful dining experience. Enjoy the convenience and taste of homemade beef lo mein without sacrificing on flavor or quality.