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