Beef-Broccoli Lo Mein

Photo: Randy Mayor; Styling: Lydia DeGaris Pursell

Serve this lo mein recipe with store-bought egg rolls and fortune cookies for a quick-and-easy Asian meal.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 26%
  • Fat: 9.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 21.7g
  • Carbohydrate: 39.1g
  • Fiber: 2.9g
  • Cholesterol: 36mg
  • Iron: 3.6mg
  • Sodium: 382mg
  • Calcium: 47mg

Ingredients

  • 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
  • 1 teaspoon dark sesame oil
  • 1 tablespoon peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 3 cups chopped broccoli
  • 1 1/2 cups vertically sliced onion
  • 1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon chile paste with garlic

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
  2. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.
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Beef-Broccoli Lo Mein Recipe at a Glance
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