Ingredients

The following ingredients have 4 Servings
  • 8 ounces lo mein noodles
  • 1 teaspoon sesame oil
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 8 ounces flank steak (thinly sliced against the grain)
  • salt and pepper
  • 1 beef bouillon cube
  • 3 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1 red bell pepper (thinly sliced)
  • 8 ounces sliced water chestnuts (drained and rinsed)
  • 1 carrot (shredded)
  • 1/4 cup packed brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sriracha ((can also use buffalo sauce))
  • 2 tablespoons sesame oil
  • Sesame seeds
  • Sliced green onion

Instruction

  • Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside in a bowl. Toss in 1 teaspoon sesame oil. Fill the pot once more with salted water and bring to a boil. Boil the broccoli for 4-5 minutes until cooked but not too soft. Drain and set aside.
  • While broccoli is cooking, season the sliced flank steak with salt and pepper. Heat a large skillet over medium/high heat. Add the olive oil and heat until glistening. Add the beef bouillon cube. Add the steak and cook until no longer pink. Remove from the skillet and cover with foil.
  • Return the skillet and juices to medium/high heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
  • Add the bell pepper, water chestnuts, and carrots, tossing while they cook. Add a bit more olive oil if necessary. Cook for 3-5 minutes.
  • While the vegetables cook, whisk together the brown sugar, soy sauce, hoisin sauce, sriracha, and sesame oil.
  • Once veggies are cooked, add back to the skillet the noodles, broccoli, and beef. Pour the sauce over everything and toss to combine.
  • Serve immediately, garnished with sliced green onion and sesame seeds.
  • Enjoy!