The Communal Pantry
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The Communal Pantry
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Beef Lo Mein with Broccoli and Bell Pepper

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By America's Test Kitchen

A zesty Beef Lo Mein with tender broccoli, bell pepper, and aromatic Chinese noodles. Perfect for a quick, flavorful dinner.

AsianBeefDinnerEntreeHealthyPasta

Ingredients

  • 3 tablespoons Hoisin Sauce
  • 2 tablespoons Soy Sauce
  • 2 teaspoons Toasted Sesame Oil
  • 8 ounces Flank Steak, trimmed and sliced thin against the grain
  • 1/3 cup Chicken Broth
  • 1/2 teaspoon Cornstarch
  • 1 clove Garlic, minced
  • 1 teaspoon Fresh Ginger, grated
  • 1 tablespoon Vegetable Oil
  • 6 ounces Broccoli Florets, cut into 1-inch pieces
  • 2 1/2 tablespoon Water
  • 1/2 Red Bell Pepper, cut into 1/2-inch-wide strips and halved crosswise
  • 6 Scallions, white parts sliced thing, green parts cut into 1-inch pieces
  • 6 ounces Fresh Chinese Noodles or 4 ounces Dry Linguine
  • 1 1/2 teaspoons Asian Chili-Garlic Sauce

Instructions

  1. 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 and up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger, and 1/2 teaspoon vegetable oil.
  2. Heat 1 teaspoon vegetable oil in 10-inch nonstick skillet over high heat until just smoking. Add beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
  3. Wipe now-empty skillet clean, add 1/2 teaspoon vegetable oil, and heat over high heat until just smoking. Add broccoli and cook for 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.
  4. Add remaining 1 teaspoon 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 minute. Remove from heat and cover to keep warm.
  5. Meanwhile, bring 4 quarts 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.