It’s summer, so at least I’ve got that going for me. It’s my favorite time of year and I soak it all in to get me through the cold, dark days of winter.
We recently had a privacy fence installed on the part of our backyard that faces the street and quite a bit of landscaping done, so we’re using our patio again. It’s so lovely back there now and the weather has been cooperating so we can eat dinner outside.
This Easy Weeknight Beef and Broccoli Lo Mein was last night’s meal, eaten al fresco until the damn flies found us and made things so miserable Katie decided to finish her dinner inside while Steve and I cleaned up.
And THAT is why I want a screened in porch.
So…this lo mein was awesome. I thought it was a bit too sweet so I’ll cut down on the sugar next time, but my family loved it. You’ll see quite a large range for the flank steak. The original recipe called for half a pound but my supermarket doesn’t sell such a small amount of steak, and we wanted more steak than that anyway, so I upped it to 1.5-lbs. Use however much you like.
I also used oyster sauce instead of hoisin because I already had it in the house. They’re completely different flavors but I think both will work fine.
Easy Weeknight Beef and Broccoli Lo Mein
Modified from The Recipe Critic
12 ounces lo mein noodles, or spaghetti (I use Dreamfields and the boxes are some weird amount like 13.25 oz)
3 cups broccoli florets
1 tablespoon vegetable or canola oil
8 oz – 1.5 lbs flank steak, sliced against the grain
4 garlic cloves, minced
1 cup shredded carrot
1 cup chicken broth
1/4 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
3 tablespoons hoisin or oyster sauce
1 tablespoon cornstarch
2 teaspoons sesame oil
1/3 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cook the noodles according to package directions. Add the broccoli during the last 4 minutes of cooking. Drain the noodles and broccoli. Set aside.
While the pasta is cooking, heat oil in a wok or other deep skillet over high heat. Add the steak and cook until just starting to brown. Add the garlic and carrots and cook for a minute more.
In a 2-cup measuring cup whisk together the chicken broth, brown sugar, soy sauce, hoisin or oyster sauce, cornstarch, sesame oil, ginger, red pepper flakes and pepper. Add to the skillet and bring to a boil. Simmer until the sauce thickens.
Add the spaghetti and broccoli to the wok and toss until incorporated. Serve.