Beef-Broccoli Lo Mein

  • Nkeating Posted: 01/24/11
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    Great recipie......kids loved it as well. Will be making again!!

  • GayleR Posted: 02/17/09
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    Good. If I make again I will increase the vegetables per other reviewers.

  • ginnybunk Posted: 01/21/09
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    I loved this dish! I made it with all the specified ingredients. I sauteed the broccoli and onions longer (9 minutes) than directed but I was using a frying pan, not a wok so that may have made a difference. I would like to tenderize the flank steak next time or buy a different cut. It was slightly chewy. I'll definately make this often.

  • eandkb Posted: 12/03/08
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    Easy to make, great flavor although my 6 year old said "the noodles are a little spicy". I made it exactly according to the recipe, but probably would leave a little of the chili paste out next time. I liked the broccoli(and I don't even like broccoli!) as it was a little crunchy and not soggy. I used Smart Taste Ronzoni pasta and filet beef(mixed w/a little stir fry beef). The kids ate it, so it should get 6 stars! I like the idea of shrimp next time(maybe shrimp and beef?). Definitely a keeper!

  • maureenlbradley Posted: 02/14/09
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    This was a great combination. It is HOT - Hotter than I thought it would be, to me more like szechuan. Next time I would just use less chili paste. I will make this again, my family loves stir fry's and lo mein - I had lo-mein noodles which I used instead of spaghetti.

  • MegRosten Posted: 01/15/10
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    This recipe is FANTASTIC. One of my very favorite Chinese meals, BETTER than any takeout. Try it, you will not be disappointed.

  • Boomshanka Posted: 02/22/09
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    Vert tasty, would definietly make again, maybe next time add some more veggies like cabbage, carrots. I doubled the recipe. Used fish sauce instead of oyster. Sauteed the beef in a large pot and added the remaining ingredients to the beef, added a little water and reduced slightly. I added the broccoli and noodles to that and stirred to coat everything. I needed more oil than I thought to cook the broccoli & onions to prevent browning.

  • Falconnj48 Posted: 10/01/09
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    I just made this and my wife and I loved it. I made it with chicken instead of beef but it was really good. This will definitely be on our table again. This will be especially good for company as it is easy and quick to make.

  • lsgriz37 Posted: 12/05/08
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    I thought this would be another knock-off version, but it's fabulous. Even better as left overs!

  • lizardstew Posted: 07/19/09
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    This was good and hearty. Don't skimp on the sesame oil, it really makes this dish!

  • Michell Posted: 02/04/09
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    I made this recipe last night. I used beef ribeye cutlets. Cooked the meat separately but it still seemed a bit tough. Might try it with chicken or shrimp next time. I doubled the sauce, cooked the broccolli longer than suggested and added a sliced red pepper also. Had to transfer the veggies and meat to a large soup pot to combine with the spaghetti as my fry pan was overflowing. I also mixed a bit of the liquid with corn starch and added back in to thicken the sauce. This recipe made a lot and I can't wait to have the leftovers for dinner tonight. Delicious, easy, and not greasy like the restaurant version. I'll be making this one often.

  • KimInOhio Posted: 12/29/08
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    We loved this dish. We make it with Udon noodles (found in the Chinese aisle at your regular grocery store) instead of spaghetti noodles. Nice and easy and very flavorful! I will make this one on a regular basis!

  • dena9472 Posted: 02/04/11
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    This was delicious! I added a little extra chili paste for more kick. My boyfriend and I both enjoyed. Will definitely make again!

  • NutsinNormal Posted: 08/07/09
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    I will join the throngs who love this recipe! I added some additional vegs, as recommended by other reviews. Also used top sirloin and roasted chili paste (what I had on hand) with very good results. There was def a little whang to it, but nothing overpowering. My husb appreciated the flavors, as well as the fact that it wasn't at all greasy, the way carry-out Lo Mein can be. A new favorite in our household!

  • SillyLily Posted: 03/22/09
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    I've made this dish twice now. Personally, I like to make it a little healthier by making it without the beef and substituting more veggies. Its awesome if you add sliced shittake mushrooms and thinly sliced carrots. My family loves it!

  • vibeguy Posted: 01/23/09
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    This is an amazing dish! Tastes just as good or even better than takeout. I started by following the recipe exactly, but doubled the sauce after seeing it (i like a lot of sauce). The flavor is wonderful. Highly recommended!

  • HomeCookinFirst Posted: 01/20/11
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    I really thought it needed more heat - I would add 3 - 4 chili peppers, crushed. I would also add a small amount of fish sauce and a little cornstarch to help the sauce stick to the ingredients.

  • claire73 Posted: 02/09/09
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    This was totally yummy! I made it with filet mignon which turned out really well. It was too spicy for our children but my husband and I loved it.

  • juliSD Posted: 02/21/09
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    This recipe was good. I made it a second time using chicken instead and that was delicious. I also added more chili with garlic paste and soy sauce and omitted the oyster sauce. My husband like it better the second time I made it.

  • franMc Posted: 01/23/11
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    I made the recipe as written. I thought it was good, but not great. I've made better lo mein recipes from cooking light

  • Bradsbabe Posted: 03/09/10
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    This was pretty good but a tad on the bland side. I added salt to the veggie and meat mixture just after I added the meat (there's nothing worse than meat with no taste). I cooked only half of the steak and used linguini instead of spaghetti.Overall, it was yummy.

  • laebrown Posted: 12/23/10
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    Made this as a quick weeknight dinner, and everyone thought it was fantastic. Next time I make it I'll cut the meat into smaller pieces and be sure not to over-cook it, but it was delicious. Didn't have peanut oil, so used vegetable oil instead and it worked just fine. I'd also cut up the spaghetti, just ensure the veggies and meat incorporate into it easier. Great one-dish meal! :D

  • smd1212 Posted: 04/08/10
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    FABULOUS!! So much better and healthier than takeout - per other reviewers, I used sirloin (butcher sliced thin for me), and marinated it in sugar/cornstarch/soy/baking soda per previous reviewer - made it VERY tender and tasty! Also added a bit more oyster sauce/soy sauce so it wouldn't be to dry per other reviewers, and added baby bellas and carrots for variety. DEFINITELY a keeper, and will try with tofu or chicken next time.

  • sarahjones Posted: 11/29/10
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    This was great making again this week!

  • Sheilabobeila Posted: 01/29/11
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    This was GOOD. Super easy to make, the sauce couldn't be easier-you just throw the ingredients in on top of the stir fry. I used fish sauce because I didn't have oyster sauce, I figured it was about the same. I did add crushed peanuts on top and next time will put chopped cilantro to finish it off. I will made this one a weekly meal!!

  • lrgg82 Posted: 02/01/10
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    Great flavor but hot as fire! If I make this again I will cut way down on the chile paste. I think some people who rate this recipe are using chile sauce which is way less spicy.

  • roze173 Posted: 04/15/10
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    Great recipe, did a few things differently. Used sirloin and marinated as suggested from previous reviews. The marinade made the meat very tender. I added a bit more of the soy and oyster sauce & added more veggies. There is ONE THING, I did not use the chili paste , my husband hates spicy food. the recipe was still great with out it. we are looking forward to our left overs for lunch. will def make again with chicken!

  • mjmayinsf Posted: 06/08/10
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    Good, but not great. The sauce was a little too sweet and gingery...definitely something missing. I used chile paste and didn't find it particularly hot (my 2 year-old ate it, no problem), so I guess the heat depends upon the brand you're using. I might make this again, but I'll probably keep looking for that truly "great" chow mein recipe...

  • GVerdi2 Posted: 07/12/10
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    I don't know about "outstanding", but this was very good. I made the mistake of boiling the noodles all the way. By the time I added all the ingredients, the noodles were overdone. I also upgraded to NY strip instead of flank, but wonder if the flank might have made a difference in the flavor. Best to use bigger pieces of broccoli so it doesn't disintegrate in the mixing. Good recipe!

  • Monkeylou Posted: 09/11/10
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    I made a different Cooking Light meal every day this week and this was by far the best meal we had. My husband asked when I was making this again before he even finished eating. I followed the recipe to the letter, but next time I may add more broccoli or try adding water chestnuts.

  • trinapisk Posted: 01/19/11
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    Became a staple in our house. I added 5 baby bok Choy thinly sliced and 1 cup sliced red pepper. I Doubled sauce except left the second tbls of chili paste out. Love it with egg drop soup!

  • pippy5 Posted: 01/23/11
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    I made this tonight and it was great, but it was soooo spicy! My kids couldn't eat it. My husband and I love spicy food, but our mouths were on fire. I followed the recipe, can anyone tell me what I did wrong!

  • HokieSteph Posted: 04/01/11
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    Seal of approval from all three kids as well as the adults. Substituted sirloin for the flank steak and used some actual Asian noodles. Great flavor, made a ton, and went together amazingly quick. Came in under $10 (not including the sauces that we keep on hand), a keeper.

  • Meg144 Posted: 01/24/11
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    Doubled this for a large family and licked the pan clean.Some of the ingredients were hard to find in a small town grocery store, but substitutes (chili sauce with garlic powder added and sesame oil that was not dark) still make this recipe a keeper. My family would like me to try it next time with chicken. The next time I will have all of the ingredents measured and ready so that the broccoli does not get over done.

  • caromacon Posted: 06/05/11
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    I made this once before and liked it enough to save under my recipe file, but it was just good. This time around, I followed some others' suggestions and was crazy about it!!! I used chicken instead of beef, doubled the sauce (I like it hot), doubled the amount of broccoli, and used lo mein instead of spaghetti noodles. Better than takeout!!

  • BranV01 Posted: 06/15/11
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    A wonderful recipe! After making it a few times, we do make some adjustments, but please note that the recipe is still great "as is". This is just our preference: I chop the onions smaller and saute them for a longer period ahead of time to make them more caramelized and tender. I also increase the sauce by 1/2, mainly b/c it's just so tasty! We've found that linguini noodles hold onto the sauce FAR better than the spaghetti. I also use about .5 TBSP less sugar, and sub 1 TBSP of the LS soy sauce with the full sodium variety. The good news is that just about any meat is great in this recipe, but it does truly shine with beef.

  • hleigh Posted: 04/16/11
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    This was wonderful! I took the advice of others and doubled some of the sauce ingredients. Next time I will double the broccoli also. This is definitely going into our regular rotation!

  • Trishia64 Posted: 08/24/11
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    When your teenager is scraping the bottom of the dish to get every last bit, you know you've got a winner! I made a few minor adjustments to work with what I had on hand and it was delicious. It's already been added to my favorites list.

  • Goodthots Posted: 07/28/11
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    Husband loved this! I didn't have a full 3 cups of broccoli so used vegetables on hand to make up a total of 3 cups; snow peas, celery, orange pepper, and carrots. Also substituted some leftover pork roast, sliced thinly. Even with all my substitutions the sauce(doubled the portions) and spices were spot on. This is definitely a keeper:) With an exception to the chili garlic sauce--2 teaspoons instead of 1 tablespoon.

  • buffettgirl1 Posted: 08/15/11
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    This is one of my favorites. It's perfect as is, and I make it this way probably 75% of the time, but the recipe lends itself to so many different options, all equally good: chicken is the easy substitution, different veggies work well too. I also tend to use whole wheat pasta if I have it on hand for just a little healthy boost. My only problem, trying to just eat 1 1/3 cups of it!

  • nallix Posted: 01/21/12
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    Quick and easy, this meal has a light flavor to it, just enough to enhance the noodles and broccoli without overpowering everything. I left out the chili paste because I knew it would be VERY hot with a full tablespoon in there. Anyone who wants the heat can add some to their plate individually. Overall a good recipe, only thing keeping it from 5 stars is the portion size.

  • kharbour09 Posted: 01/23/12
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    Since it has been shown that sugar is more harmful to your body than fat, I am wondering why it is Cooking Light never shows the sugar content in its recipes. Some of these recipes, especially oriental, are high in sugar.

  • cjara78 Posted: 01/30/12
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    Very easy, tasty. Got great reviews from my family! Will definitely make it again. I added a little more oyster sauce and sesame oil and cut the chili paste in half because we aren't crazy about spicy food. Had just enough heat to it.

  • foodieforpeace Posted: 05/18/12
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    Made as written the first time 10/03. Reprised 5/12 with double the sauce and addition of sliced red pepper and sliced water chestnuts and increased the broccoli. Oh yes, reduced the chili garlic sauce to about 3/4 tsp. Served with organic soba noodles. Will revisit again.

  • Marsha2410 Posted: 09/17/12
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    I make this frequently when I want something Asian. Much better than going out to dinner.

  • LATheresa Posted: 03/27/13
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    Very spicy, next time I might cut down on the heat. Made with shrimp and Lo mein noodles. Very tasty.

  • JessicaRho13 Posted: 06/08/13
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    I'm a bit of a lurker on this site, I don't post reviews often. However, this dish warrants one. This has become my go-to lo mein recipe, I've cooked it so many times. I've made it with beef, shrimp, chicken, and pork tenderloin. The sauce goes with almost any protein. I always sear my meat off first, remove it from the pan, and set it to the side while I saute the vegetables. I'm generous with the garlic and onions on this dish. I usually double the sauce, but cut the chile paste in half. This still gives it a nice heat, but not too much where it's painful to eat. I throw the meat back in at the very end, as it's already cooked. I live in a very small town where there are no acceptable Chinese restaurants (after coming from Portland, OR), so this really allows me to get my Chinese "fix".

  • LynnJHood Posted: 04/05/12
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    Loved it, but next time I will brown the beef first and set it aside to add later, as adding it toward the end resulted in the meat looking a little pale, because I didn't want to overcook the broccoli. Outstanding flavor!

  • seattlevj Posted: 02/10/14
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    My husband and I loved this recipe. Chinese food without the grease!

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