30-Minute Beef Lo Mein
A protein-packed, quick and delicious dish featuring tender slices of beef, colorful veggies, and savory sauce, ready in just 30 minutes.
Ingredients
Main Ingredients
- 1 lb Flank or ribeye steak Provides high protein and rich flavor.
- 8 oz Lo mein noodles The heart of the dish for a chewy texture.
- 3 TBSP Low-sodium soy sauce Adds umami without excessive salt.
- 2 TBSP Hoisin sauce Brings sweetness and depth of flavor.
- 1 TBSP Oyster sauce Enhances savory taste, making it more robust.
- 1 TBSP Sesame oil Adds a nutty aroma that ties the dish together.
- 2 cloves Garlic Infuses a fragrant essence into the dish.
- 2 ea Scallions Provide a fresh crunch and vibrancy.
- 2 cups Broccoli florets Offer nutrients and a satisfying crunch.
- 1 cup Shredded carrots Add sweetness and color to the plate.
Instructions
Preparation
- Begin by slicing the flank or ribeye steak into 1/4-inch-thick pieces for optimal tenderness.
- Chop the scallions; reserve the green parts for garnishing.
- Shred the carrots using a grater or food processor.
- Wash and cut the broccoli into small florets, ensuring even cooking.
- Cook the lo mein noodles according to package instructions, drain and set aside.
Cooking/Assembling
- Heat a large skillet or wok over medium-high heat, and add the extra-virgin olive oil.
- Once hot, add the sliced beef and cook until browned, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the carrots and broccoli, cooking for another 2-3 minutes until just tender.
- Pour in the soy sauce, hoisin sauce, oyster sauce, and sesame oil; stir well to coat everything evenly.
- Finally, add the cooked noodles, tossing everything together for about 2 minutes to heat through.
Serving
- Remove from heat and sprinkle the reserved green scallion tops over the dish.
- Plate the Beef Lo Mein while it’s still hot for the best taste!
- Serve immediately, making sure everyone gets a fair amount of all ingredients.
Notes
This dish is gluten-free-friendly. For a spicy kick, add crushed red pepper flakes or sriracha. Store leftovers in airtight containers for up to 3 days.