Why It Works
- A balanced marinade helps to tenderize meat as well as provide superior browning characteristics and better flavor.
- Par-cooking the noodles gives them optimal texture when they're fried.
- The ingredients are cooked in batches so as to maximize wok hei, the smoky effect of a hot wok.
From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles.
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The thickest variety of egg noodles, lo mein is great for stir-fried dishes with hearty flavors and rich sauces. Because the noodles are thick and dense, they're never as springy or bouncy as thinner noodles, which can be a good thing if you plan on making this dish ahead: lo mein's biggest advantage is that it holds up well to time, making it the perfect option for a buffet, a potluck, or when traveling.
The recipe starts with marinating beef in my basic meat marinade, which includes soy sauce, corn starch, Shaoxing wine, sugar, salt, and sesame oil. It's designed to help improve browning and bring out the meaty flavors of the beef.
While the beef marinates in the fridge, I par-cook my noodles. All egg noodles should be par-boiled in water before stir-frying (though be careful, some brands sell their noodles pre-boiled and ready-to-fry). Lo mein noodles take about three minutes. After they're cooked, I briefly run them under cold water to chill them rapidly.
When they're ready to cook, I start with the beef, stir-frying it in a couple tablespoons of smoking hot vegetable oil just until it's browned all over and mostly cooked. Then I remove it to a separate bowl to let my wok re-heat for the broccoli.
You can stir-fry the broccoli in just oil, but I like to add a little bit of water so that the broccoli steams and turns bright green. A couple minutes and it can join the beef in the bowl.
Finally, I stir-fry the noodles, making sure to get the wok hot again. You can use a spatula to stir-fry, but chopsticks will work better, allowing you to separate any clumps of noodles that stick together without breaking them. Once the noodles are hot, I add a simple sauce made of sesame oil, soy sauce, oyster sauce, salt, sugar, and wine, before tossing all the ingredients back in together.
Give it a few more tosses, and it's ready to serve. Chewy, al dente noodles in a rich sweet-and-savory sauce, along with tender marinated slices of beef and bright green broccoli florets. So much better than take out!
April 2014
Recipe Details
Stir-Fried Lo Mein With Beef and Broccoli Recipe
Active30 mins
Total40 mins
Serves4 servings
Ingredients
For the Beef:
1/2 pound flank or skirt steak,sliced thin for stir-frying
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
1/2 teaspoon Shaoxingwine
1/2 teaspoon light soy sauce
1 teaspoon oil
1/2 teaspoon cornstarch
For the Sauce:
1 tablespoon sesame oil
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon Shaoxingwine
1 tablespoon water
For the Noodles:
Kosher salt
1 pound freshlo mein noodles
4 tablespoons vegetable oil
1/2 pound broccoli, cut into bite-sized florets
3 medium cloves garlic, finely minced (about 1 tablespoon)
Directions
For the Beef: Combine beef, salt, sugar, pepper, wine, soy sauce, oil, and cornstarch in a small bowl and toss with fingers to coat. Set in refrigerator to marinate.
For the Sauce: While the beef marinates, combine sesame oil, light and dark soy sauces, oyster sauce, salt, sugar, wine, and water in a small bowl. Stir with a fork and set aside.
For the Noodles: Bring a large pot of salted water to a boil. Add noodles and cook, stirring with chopsticks, until al dente, about 3 minutes. Drain in a colander and run under cold water until chilled. Drain well and set aside.
When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add beef, spread it out with a spatula, and cook without moving until lightly browned, about 1 minute. Toss and cook, stirring frequently, until almost cooked through, about 2 minutes total. Transfer to a large bowl and set aside.
Add another tablespoon oil to the wok and heat over high heat until smoking. Add the broccoli and season with a couple pinches of salt. Cook, stirring, until very lightly browned, about 30 seconds, then add 1/4 cup water. Cook, stirring, until broccoli is steamed and water has evaporated, about 2 minutes. Transfer to bowl with beef.
Heat remaining tablespoon oil over high heat until smoking. Add the noodles. Using tongs or chopsticks, cook the noodles, stirring and mixing constantly until the noodles are coated in oil, about 1 minute. Add the sauce and continue cooking, stirring constantly, until the sauce coats the noodles, about 1 minute longer. Add the garlic, broccoli, and beef and continue cooking until combined and fragrant, about 1 minute longer. Serve immediately.
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Special Equipment
Wok
Read More
- Chinese Noodles 101: The Chinese Egg Noodle Style Guide
