Community Recipe
from [psfreeman]

Broccoli Beef Lo Mein

From Joan Crandall: Burlington, Connecticut. Select firm broccoli stalks with compact, deep green florets. Store unwashed in an airtight plastic bag in the refrigerator for up to 4 days. One pound of broccoli yields about 3-1/2 cups florets. Recipe published in Taste of Home Ground Beef Cookbook.

  • Yield: 6 servings
  • Prep time: 10 Minutes
  • Cook time: 25 Minutes


  • 1 pound(s) ground beef
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 3/4 cup(s) bean sprouts
  • 1 4 1/2-ounce jar(s) sliced mushrooms, drained
  • 1 8-ounce can(s) sliced water chestnuts, drained
  • 6 ounce(s) vermicelli or thin spaghetti, cooked and drained
  • 2 to 3 cup(s) broccoli florets, cooked
  • 1/4 cup(s) soy sauce
  • 1/4 cup(s) oyster sauce, optional
  • 2 teaspoon(s) ground ginger


• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add bean sprouts, mushrooms and water chestnuts. Cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce, oyster sauce if desired and ginger; toss to coat. Cover and cook for 5 minutes or until heated through. Yield: 4-6 servings.

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Broccoli Beef Lo Mein Recipe