Beef Broccoli Lo Mein Cooking Light Food

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BEEF-BROCCOLI LO MEIN



Beef-Broccoli Lo Mein image

This recipe came from Cooking Light- October 2003. Simple and quick to prepare, lo mein is a great meal without spending a lot of time in the kitchen.

Provided by ajenas kitchen

Categories     Asian

Time 35m

Yield 6 11/3 cup

Number Of Ingredients 12

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 onions
1 (1 lb) 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 chili paste with garlic

Steps:

  • Combine pasta and sesame oil, tossing well to coat.
  • Heat peanut oil in a large non-stick 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 throughly heated, stirring constantly.

Nutrition Facts : Calories 358.4, Fat 10.4, SaturatedFat 3.3, Cholesterol 31, Sodium 442.2, Carbohydrate 42.3, Fiber 3.6, Sugar 7.6, Protein 23.8

BEEF AND BROCCOLI LO MEIN



Beef and Broccoli Lo Mein image

This takeout classic is beloved for a reason: It's mild, satisfying and dependable. The chewy noodles and tender beef make for a weeknight dinner that won't send you back to the fridge, snooping for a snack before bedtime. What makes this version better than the one from your neighborhood spot? A few things: It's fresher, hotter and arguably faster. In this version, smaller florets ensure that the beef and broccoli cook quickly, and are easily scooped up with chopsticks. The florets' size also lowers your chances of overcooking them before they're crisp and tender. To finish, add sesame oil, if you have it, but don't sweat it if you don't.

Provided by Sarah Copeland

Categories     dinner, quick, weekday, weeknight, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 (8-ounce) package lo mein noodles
Salt
3 garlic cloves, pressed or minced
1/4 cup soy sauce
1/4 cup dark brown sugar
2 tablespoons canola or grapeseed oil
1 pound chuck or rib steak, thinly sliced against the grain
1 (1-inch) piece of ginger, peeled and cut into rounds
1/4 teaspoon black pepper
1/4 teaspoon red-pepper flakes
1 head broccoli, cut into small florets (about 3 heaping cups)
2 carrots, shredded
3 scallions or green onions, thinly sliced
2 to 3 teaspoons sesame oil (optional)
1 lime, cut in wedges, for serving

Steps:

  • Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside.
  • Heat 1 tablespoon of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt, and move to a plate.
  • Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add 1/4 cup water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minute more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 20 grams, Carbohydrate 67 grams, Fat 34 grams, Fiber 8 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 1030 milligrams, Sugar 15 grams, TransFat 2 grams

COOKING LIGHT BEEF-BROCCOLI LO MEIN



Cooking Light Beef-Broccoli Lo Mein image

(NUTRITION PER SERVING (1 1/3 cups): CALORIES 327(26% from fat); FAT 9.3g (sat 3g,mono 3.6g,poly 1.6g); PROTEIN 21.7g; CHOLESTEROL 36mg; CALCIUM 47mg; SODIUM 382mg; FIBER 2.9g; IRON 3.6mg; CARBOHYDRATE 39.1g)

Provided by hannahactually

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

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 onions
1 (1 lb) 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 chili paste with garlic

Steps:

  • Combine pasta and sesame oil, tossing well to coat.
  • 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.
  • 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.
  • Serve and enjoy!

Nutrition Facts : Calories 357.2, Fat 10.4, SaturatedFat 3.3, Cholesterol 51.4, Sodium 408.8, Carbohydrate 41.9, Fiber 3.7, Sugar 7.6, Protein 23.8

BROCCOLI BEEF LO MEIN



Broccoli Beef Lo Mein image

My family loves pasta, but I'm always looking for different ways to prepare it. This dish is better than any Chinese restaurant variety I've tried.-Joan Crandall, Burlington, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 435 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1136mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein.

BROCCOLI BEEF LO MEIN



Broccoli Beef Lo Mein image

Make and share this Broccoli Beef Lo Mein recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 large onion, thinly sliced
4 garlic cloves, minced
3/4 cup bean sprouts
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained
6 ounces vermicelli, cooked and drained
2 -3 cups broccoli florets, cooked
1/4 cup soy sauce
1/4 cup oyster sauce (optional)
2 teaspoons ground ginger

Steps:

  • In a large skillet, brown beef with onion and garlic; 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 thoroughly.

FANTASTIC SKILLET BEEF AND BROCCOLI LO MEIN



Fantastic Skillet Beef and Broccoli Lo Mein image

No need for a wok to make this, I have made this recipe using packaged stir-fry strips from the grocery store it makes it so much easier, reduce the broccoli slightly and throw in some pea pods too! Prep time does not include cooking the pasta, this is very good!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 14

1 -2 teaspoon dark sesame oil
1 -2 tablespoon peanut oil
1 tablespoon minced fresh ginger
2 tablespoons fresh minced garlic
1 -2 teaspoon dried chili pepper flakes (or to taste)
3 -4 cups fresh broccoli (cut in florets)
1 large onion, sliced (do not use sweet onion)
1 1/2 lbs flank steaks (cut thinly into long strips)
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chili paste with garlic
black pepper (optional)
hot cooked spaghetti (or use a thick Asian noodle)

Steps:

  • Combine the cooked pasta and sesame oil; toss well to combine.
  • Heat the peanut oil in a large skillet over medium-high heat.
  • Add in ginger, garlic and dried chili flakes; saute for about 1 minute.
  • Add in the broccoli and onion slices; saute for 3 minutes.
  • Add in steak slices; saute for about 4-5 minutes or until cooked.
  • Add in the cooked pasta/sesame oil mixture along with the soy sauce, brown sugar, oyster sauce and chile paste; cook stirring for 1-2 minutes or until the lo mein is heated through.
  • Season with black pepper if desired.

Nutrition Facts : Calories 421, Fat 19.2, SaturatedFat 6.7, Cholesterol 115.7, Sodium 1021.4, Carbohydrate 21.7, Fiber 4.8, Sugar 10.3, Protein 41.1

BEEF LO MEIN WITH BROCCOLI AND BELL PEPPER



Beef Lo Mein With Broccoli and Bell Pepper image

This recipe is out of American Test Kitchen's cookbook, "Cooking for Two". It is not the easiest recipe, requiring a lot of steps, however then end result is DELICIOUS! My only suggestion would be to watch your noodles, so that you don't overcook them

Provided by mk10pl

Categories     Peppers

Time 2h

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
8 ounces flank steaks, trimmed and sliced thin against grain
1/3 cup chicken broth
1/2 teaspoon cornstarch
1 garlic clove, minced
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
6 ounces broccoli florets, cut into 1-inch pieces
2 1/2 tablespoons water
1/2 red bell pepper, cut into 1/2-inch-wide strips and halved crosswise
6 scallions, white parts sliced thin, green parts cut into 1-inch pieces
6 ounces fresh Chinese noodles or 4 ounces dried linguine
1 1/2 teaspoons asian chili-garlic sauce

Steps:

  • Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil.
  • Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
  • Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef.
  • Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm.
  • Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.

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