Beef-Broccoli Lo Mein

Yield: 6 servings (1.5 cups each)
Source: October 2003 Cooking Light, Page 140
Amy's Comments: WOW! Super impressed with this recipe. It's spicy, so for you non-spicy lovers out there, half the chili sauce with garlic. Seriously, this is something I would expect to get in a restaurant. Served it with frozen eggrolls for a speedy dinner. Ready from start to finish in a little more than 30 mins. A definite keeper!


4 cups hot cooked spaghetti (about 8 oz uncooked)
1 tsp 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 onion
1 (1-pound) 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 chile paste with garlic


  1. Combine pasta and sesame oil, tossing well to coat.
  2. 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, and 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.


Healthy Units: 7 per serving
Calories 327; Fat 9.3g; Protein 21.7 g; Carbs 39.1g; Fiber 2.9g; Chol 36mg; Iron 3.6 mg; Sodium 382 mg; Calcium 47mg

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