Tender slices of beef and crisp broccoli florets tossed in a rich, savory garlic-ginger sauce. This classic Chinese-American takeout favorite is surprisingly easy to make at home in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
259cal
35gprotein
7gcarbs
9g
Ingredients
1 lb Flank Steak (Thinly sliced against the grain)
1 lb Broccoli (Cut into bite-sized florets)
1 tbsp Low Sodium Soy Sauce (For the beef marinade)
1 tbsp Shaoxing Wine (For the beef marinade)
1 tsp Cornstarch (For the beef marinade)
0.25 tsp Baking Soda (For tenderizing the beef)
0.25 tsp White Pepper (For the beef marinade)
Instructions
1
Velvet the Beef
In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, baking soda, and white pepper.
A classic Chinese-American takeout favorite made at home! Chewy egg noodles tossed with a vibrant mix of fresh, crisp vegetables in a rich, savory sauce. Ready in under 30 minutes for a perfect weeknight meal.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About Beef and Broccoli Stir-Fry, Vegetable Lo Mein and Egg Roll
Iron-boosting beef & broccoli with flavorful lo mein – a balanced, energy-giving meal!
This chinese_american dish is perfect for dinner. With 1038.99 calories and 60.6g of protein per serving, it's a nutritious choice for your meal plan.
fat
Mix thoroughly until every piece is coated. This process, known as velveting, ensures the beef stays tender and moist.
Set aside to marinate for at least 15 minutes while you prepare the remaining ingredients.
2
Prepare Broccoli and Sauce
Bring a pot of water to a rolling boil. Add the broccoli florets and blanch for 60-90 seconds until they turn bright green and are tender-crisp.
Immediately drain the broccoli and plunge it into an ice water bath (or rinse under cold running water) to stop the cooking process. Drain well and set aside.
In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, oyster sauce, brown sugar, and sesame oil to create the stir-fry sauce.
In a separate, smaller bowl, mix 1 tbsp cornstarch with 2 tbsp of cold water until smooth to create the slurry. Set both aside.
3
Sear the Beef
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
Carefully add half of the marinated beef in a single layer. Do not overcrowd the pan. Cook for 1-2 minutes per side until well-browned but still slightly pink inside.
Remove the seared beef to a clean plate. Add another tablespoon of oil and repeat with the remaining beef.
4
Stir-fry Aromatics and Broccoli
Reduce the heat to medium-high. If the wok is dry, add the last tablespoon of oil.
Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the blanched broccoli to the wok and toss for 1-2 minutes to heat through and coat with the aromatics.
5
Combine and Thicken Sauce
Return the seared beef and any accumulated juices back to the wok with the broccoli.
Pour the prepared stir-fry sauce over everything and bring it to a simmer, tossing to combine.
Give the cornstarch slurry a quick re-whisk, then slowly pour it into the simmering sauce while stirring constantly.
Continue to cook and stir for 1-2 minutes until the sauce thickens to a glossy consistency that coats the beef and broccoli.
6
Serve
Remove from heat. Garnish with toasted sesame seeds.
Serve immediately with hot steamed rice.
364cal
11gprotein
54gcarbs
13gfat
Ingredients
8 oz Lo Mein Noodles (Fresh or dried. Spaghetti can be used as a substitute.)
2 tbsp Vegetable Oil (Or another high smoke point oil like canola or avocado oil.)
1 tbsp Toasted Sesame Oil (Divided use: 1 tsp for noodles, 2 tsp for sauce.)
4 pcs Garlic Cloves (Finely minced.)
1 inch Ginger (Peeled and freshly grated.)
2 pcs Carrots (Medium-sized, peeled and julienned.)
1 pcs Bell Pepper (Medium-sized, any color, thinly sliced.)
1 cup Cremini Mushrooms (Sliced.)
1 cup Snow Peas (Trimmed.)
2 cup Bok Choy (Roughly chopped.)
3 pcs Scallions (Thinly sliced, green and white parts separated.)
3 tbsp Low Sodium Soy Sauce (Use tamari for a gluten-free option.)
1 tbsp Dark Soy Sauce (Primarily for color and a deeper flavor.)
1 tsp Granulated Sugar (Balances the saltiness of the soy sauce.)
1 tsp Cornstarch (To thicken the sauce slightly.)
2 tbsp Water (For the sauce.)
0.25 tsp White Pepper Powder (Adds a distinct, mild heat.)
Instructions
1
Prepare the Noodles and Sauce
Cook the lo mein noodles according to package directions until al dente, typically 3-5 minutes. Drain immediately and rinse under cold water to stop the cooking process.
Toss the drained noodles with 1 teaspoon of the toasted sesame oil to prevent them from sticking together. Set aside.
In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, the remaining 2 teaspoons of toasted sesame oil, granulated sugar, cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2
Stir-Fry the Aromatics and Vegetables
Heat the vegetable oil in a large wok or skillet over high heat. The oil should be shimmering before you add ingredients.
Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the sliced mushrooms and snow peas. Continue to stir-fry for another 2 minutes until the mushrooms have released their moisture and started to brown.
Finally, add the chopped bok choy and stir-fry for 1 minute until the leaves have just wilted but the stems remain crisp.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Add the cooked noodles to the wok with the vegetables.
Give the sauce a quick whisk to recombine the cornstarch, then pour it evenly over the noodles and vegetables.
Using tongs, toss everything together quickly and continuously for 1-2 minutes, ensuring the noodles and vegetables are fully coated in the sauce and heated through.
Stir in most of the green parts of the scallions, reserving a small amount for garnish.
4
Serve
Remove the wok from the heat. Portion the vegetable lo mein into bowls.
Garnish with the remaining green scallion parts. Serve immediately for the best texture and flavor.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
