Do a take-out fake out! Dinner’s on the table in 20 Minutes with this Beef and Broccoli Lo Mein. Tender Beef strips tossed with veggies and lo mein noodles in a flavorful sauce is the perfect weeknight meal. Huge thanks to Moyer Beef for sponsoring today’s recipe! The recipe, opinions, and photos are all my own, but you probably knew that already.
I could not wait for Fall to officially be here!
This summer was crazy like they all are.
Between delivering corn EVERY.SINGLE.DAY to grocery stores in 3 towns (and towns that are not even immediately next to each other I might add), the kid’s sports schedules, and then actually picking the corn, I was ready for a slower pace.
And I might have had it…for like a day.
And then came football season.
Now I am running a whole new delivery route now, but this time it is in the evening!
If you are a sports family you know the drill. Between transporting the kiddos to and from the activity, the long practices themselves, fitting in homework afterward and everything else, the idea of making a meal is daunting, and takeout begins to look pretty tempting.
So I am all about finding quick, but satisfying meals I can make up in short order. And that is what I LOVE about this Beef and Broccoli Lo Mein, in the same amount of time it takes to pick up your takeout, you can create everyone’s favorite Asian dish right at home, and it actually tastes better!
Of course, what makes this recipe a meal ( and about a million times better than actual takeout) is the Sirloin Beef.
Let me get straight to the point, beef is kind of my jam.
We have a small herd of beef cattle on our farm. My husband and I are passionate about farming and part of that is raising cattle. It’s hard work: the midnight calving checks, long hot days in the hay field, fixing fences, working cattle, hauling manure, and other laborious tasks, but we do it because we love it.
And Moyer Beef totally gets it because they are just as passionate about beef that is raised by small family farmers in the Northeast. They partner with small family farms to produce healthy, wholesome and delicious beef while supporting our local communities & family farmers.
And the beef?
Guys, Moyer beef is the beef I buy when I need a specific cut I don’t have in my freezer, or we out before a cow is ready and I am kind of a beef snob, it happens when you raise your own. This is fresh local beef, and you don’t have to buy half or a quarter of a cow, you can pick up just what you need at your local Tops Markets.
Oh, and later this week I am touring one of Moyer Beef Producer’s farms right here in the Finger Lakes. I am so EXCITED! I am going to take tons of pictures and tell you all about it. You are going to want to make sure you check back because it is always fun to visit Upstate New York’s small family farms, especially when there is very little chance of being put to work unloading hay 🙂
But first, let’s get back to the kitchen…
Dinner’s on the table in 20 Minutes with this Beef and Broccoli Lo Mein
I am not kidding when I say this recipe unbelievably easy and insanely tasty! If your evenings are hectic also, this is a recipe you need in your meal rotation. My family can not get enough of this dish, the first time I made it they cleaned it all up at dinner, now I make a double batch for leftovers for lunches. #LoMeinFTW
If you don’t typically cook Asain cuisine you are going to want to pick up a bottle of Hoisin Sauce, don’t skip it! Hoisin Sauce is loaded with all the Asian flavors we love, it is an incredibly flavorful and versatile sauce, think of it like Asain BBQ sauce.
And a few more quick tips to help you get Beef and Broccoli Lo Mein on the table fast when you are busy and everyone is hungry:
- No Lo Mien? No problem! Sub in Spaghetti, it works wonderfully!
- Skip a trip to the store! Use your favorite vegetables already in your fridge – I’ve made this with bok choy, snap peas and red bell peppers with great results
- Add a little sriracha sauce to spice things up.
- Use a large saute pan or wok so you don’t overcrowd the beef for fast and even cooking.
- Delicious for leftovers (see note in recipe) make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls.
- For easier weekly meal prep – wash and chop the broccoli and carrots (or whatever veggies you are adding) and store in an airtight container the night before.
- You can also slice up your sirloin steak the night before and throw it in the fridge in an airtight container. A very sharp knife will be your friend here, but if you have a hard time, pop the steak in the freezer for about half an hour, the meat will firm up and be much easier to cut.
- 8 ounces lo mein noodles or spaghetti noodles
- 3 cups broccoli florets
- 1 Tablespoon olive oil
- 8- ounce Fresh Moyer Beef Sirloin Steak, sliced thin
- 3 garlic cloves, minced1 teaspoon fresh minced (or grated) ginger
- 1 medium carrot, shredded
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 2 Tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- If using dry noodles, prepare noodles according to package directions, add the broccoli the last 5 minutes of cooking and cook until tender.
- While the noodles are cooking, whisk together all the ingredients for the sauce
- Drain the Noodles and Broccoli when tender.
- Heat 1-2 tablespoons of cooking oil in a large skillet or wok over high heat, for about 2 minutes. The pan needs to be hot enough that you start seeing a little bit of smoke rising. Quickly add the beef to the hot pan and spread the pieces out to a single layer allowing them to sear and brown. Season with salt, black pepper.
- Cook until the meat is no longer pink (about 30 seconds making sure not to overcook).
- Add ginger, garlic and carrots, stirring for another 30 seconds until fragrant.
- Pour in sauce and stir until the sauce is warmed up - about 30 seconds. Quickly stir in the cooked noodles and toss everything together to coat well.
- Season with additional salt and pepper as needed, garnish with green onions and serve hot.
If you have leftovers, the noodles tend to absorb a lot of the sauce. We love doubling the amount of sauce and saving half of it in a resealable jar in the fridge to use on the leftovers