When I was younger, whenever Mom and I would go shopping in the nearest big town we’d always hit the mall food court for our favorite dishes from the Imperial Palace restaurant. She’d always get the cashew chicken and I’d get the shrimp lo mein because… 🤤
Now that I’m older and live nowhere near an Imperial Palace, any other restaurant that would have shrimp lo mein, or even a grocery store that carries frozen shrimp and doesn’t want an arm, a leg, and your first born to buy it – I’ve had to improvise to get my lo mein fix. And as with most things, my improv medium of choice is, you guessed it, beef.
Now, I don’t want to brag, but this beef lo mein (while it is a far cry from shrimp) is pretty dang delicious and totes satisfies my lo mein cravings. But don’t take my word for it – try it and see for yourself. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A quick, easy, and delicious dinner that covers 3 out of five food groups in just one pot.
- 1 pound Flank or Sirloin steak, sliced into strips ¼ inch thick
- 2 tablespoons olive oil
- 1/2 large onion, sliced
- 2 garlic cloves, pressed
- 3 cups broccoli florets
- 1 cup thinly sliced, or ribboned, carrots
- 3 cups beef broth*
- 1/2 teaspoon ground ginger
- 1 8-ounce package lo mein noodles, cooked according to package directions
- 3 tablespoons cornstarch
- Soy sauce to taste
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is hot, add about 1/3 of the steak strips and sear on both sides, about 2 minutes. Remove the seared steak and repeat the process for the remaining steak.*
- After all of the steak has been seared, add the remaining olive oil to the same skillet. Over medium-high heat sauté the onion and garlic until the onions become transparent and fragrant. Add the remaining veggies, 1 cup of beef broth, and the steak to the skillet and steam for 5 minutes.
- In a small bowl or measuring cup, add the cornstarch and ginger to the remaining beef broth and whisk together to make a slurry. Pour the slurry into the skillet and give it a good stir. Reduce the heat to medium and simmer until the sauce begins to thicken.
- Once the sauce begins to thicken, add the cooked noodles and a few dashes of Soy sauce to taste. Using a pasta fork or a set of tongs, toss everything together and serve. Enjoy!
- I typically use beef bouillon in place of beef broth mixing according to label instructions
- The reason for cooking the steak a little at a time is to ensure that it will sear rather than steam. Searing is what gives you the Maillard reaction and the tastiness that comes with it.
Keywords: Beef Lo Mein