Take comfort in the abundance of beef and broccoli in these lo main noodles

Audrey Michels

Contributing Writer

If you’ve ever ordered beef and broccoli lo main, you know there either won’t be enough broccoli, or enough beef. Well, when you make it yourself, you can fix that problem, and have enough for leftovers tomorrow (and maybe even the next day!). This version is packed with flavor, and yes, it’s worth buying the two different kinds of soy sauce. For extra heat, add a little chili paste or just a few more crushed red pepper flakes. For more zing, grate in some fresh ginger.
If you find the mixture is a little bit too dry while you’re stir-frying, you can add a little bit of warm water or beef stock to loosen it up, but beware, it will probably steam up pretty quickly, so stand back and keep your overhead fan on!

Cooktop Cove

Comfort beef and broccoli lo main noodles

20 minutes

40 minutes

2 tablespoons coconut oil, separated

1lb beef (flank steak or skirt steak)

4 tablespoons dark soy sauce, divided

1 tablespoon cornstarch

1 ½ tablespoons sesame oil

1 ½ tablespoons oyster sauce

½ tablespoon rice vinegar

1 teaspoon honey

2 cloves garlic, minced

1 tablespoon crushed red pepper flakes

1 cup carrots, sliced into matchsticks

2 cups broccoli florets

10oz thin egg noodles

1 bunch scallions, sliced into matchsticks

2 cups mung bean sprouts (optional)

Slice the beef as thinly as you can. Place in a bowl and sprinkle with one tablespoon dark soy sauce and 1 tablespoon cornstarch. Toss well to coat all pieces.

In a small mixing bowl, combine the remaining soy sauce, sesame oil, oyster sauce, rice wine vinegar, honey, minced garlic, and crushed red pepper flakes. Whisk to combine.

Place a large pot of water over a high heat and bring to a boil. Once the water is boiling, add the egg noodles and cook according to the instructions on the package. Then drain and set aside.

While the water boils, place a wok over am medium high heat and add 1 tablespoon of the coconut oil. Once steaming, add the beef and stir-fry 3-5 minutes, or until browned on all sides. Transfer the beef to a plate and return the wok to the heat.

Add the remaining tablespoon of coconut oil to the wok and, once hot, add the carrots, broccoli, and the whites of the scallions. Stir fry for 1 minute, then add the drained noodles and stir fry 2 additional minutes.

Finally, return the beef and the soy sauce mixture to the wok and stir fry for a final 3-4 minutes, until the sauce thickens and everything is cooked through.

Remove from the heat, add the scallion greens and mung beans and serve immediately.

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