Beef and Broccoli Lo Mein
Recommend pairing with an Argentinian Malbec
Serve as a vegetarian entrée with grilled asparagus and pair with your favorite Sauvignon Blanc
- 8 ounces lo mein noodles or spaghetti noodles
- 3 cups broccoli florets
- 2 Tablespoon olive oil
- 1 lb flank steak or skirt steak sliced against the grain
- 3 garlic cloves minced
- 1 bell pepper julienne cut
- 2 medium carrots shredded
- ½ cup packed brown sugar
- ½ cup reduced-sodium soy sauce
- ¼ cup hoisin sauce
- ¼ cup sesame oil
- ¼ cup rice vinegar
- 1 teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon pepper
In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 3 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
Cut the steak across the grain in ¼ inch strips and season with salt and pepper. While the pasta is cooking, add olive oil to a large skillet. Add the steak and cook for 4-5 mins. Add the garlic, bell pepper broccoli, and carrots and cook for 2-3 mins more.
In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, red pepper and pepper.
Add the noodles to the skillet and pour the sauce on top and toss until incorporated and continue to cook over medium low heat for 2-3 mins to slightly thicken sauce.