Cooking Light Beef Broccoli Lo Mein
Elevate your weeknight dinner game with this flavorful and healthier take on a takeout classic—Cooking Light Beef Broccoli Lo Mein! This recipe combines tender strips of beef sirloin, crisp broccoli florets, and vibrant veggies like carrots and red bell peppers, all tossed in a savory umami-packed sauce made with low-sodium soy and oyster sauce. The dish is balanced with a hint of sweetness from honey and a bit of aromatic warmth from garlic and fresh ginger. Served over perfectly cooked lo mein noodles, this one-pan meal is designed to impress while keeping prep and cook time under 40 minutes. Perfect for busy nights, this lightened-up version of beef lo mein is a nutritious, crowd-pleasing option that tastes just like your favorite takeout, without the guilt.
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Recipe Information
Ingredients
- 8 ounces Lo mein noodles
- 12 ounces Beef sirloin or flank steak
- 2 cups Broccoli florets
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh ginger, grated
- 1 tablespoon Vegetable oil
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 2 Green onions, sliced
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Cook the lo mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
Slice the beef thinly against the grain into bite-sized strips. Set aside.
In a small bowl, combine soy sauce, oyster sauce, honey, sesame oil, and 1 tablespoon of water. Mix well and set aside.
In another small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil.
Once hot, add the beef strips and stir-fry for 2-3 minutes until browned and just cooked through. Remove from the pan and set aside.
In the same pan, add garlic and ginger. Stir for about 30 seconds until fragrant.
Add the broccoli florets, julienned carrot, and sliced red bell pepper to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Return the cooked beef to the pan. Pour in the soy sauce mixture and stir to coat evenly.
Add the noodles to the pan and toss everything together. Cook for 2-3 minutes until warmed through.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens slightly.
Sprinkle with sliced green onions for garnish before serving.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
