Let’s face it. Inflation is making it harder and harder to justify ordering food in. Especially when you can make easy, inexpensive, and flavorful meals like ginger beef and broccoli low mein. Naturally dairy-free Asian food is a staple in our home, and noodle dishes like this one have become our latest obsession. They taste a bit more comforting than rice bowls, and can be even quicker to make!
Why You’ll Love this Ginger Beef & Broccoli Lo Mein
- Naturally Dairy Free: And did you know that some Asian restaurants actually use milk in their sauces (I’m looking at you P.F. Chang’s!). There’s never a worry at home when you are in control.
- Everyday Ingredients: Again, this dish is naturally dairy-free, which means you won’t need any dairy alternatives or specialty items to make it.
- Fast & Easy: It has a few steps, but this dinner comes together quickly and is far from complex. I have some additional time tips below.
- Full of Flavor: Marinating the meat and cooking some of the marinade as a sauce guarantees a tasty infusion throughout the dish.
- Healthier at Home: Restaurant lo mein is usually very high in salt and fat. This recipe keeps it to a minimum without sacrificing taste.
Recipe Tips
- Steak Tip: For easier slicing, place the raw flank steak in the freezer for 30 minutes. This firms it up but doesn’t make it too solid. Be sure to slice against the grain for a tender bite.
- Time Tip: You can make the noodles and prep the other ingredients while the meat marinates.
- Pasta Note: You can alternatively use fresh pasta. We like to use 15 to 18 ounces of cooked yakisoba noodles for this recipe. They don’t require any pre-cooking, and just need to be warmed through with the sauce.
- Other Vegetable Options: We also love adding mushrooms to this dish. You can slice or quarter 4 to 8 ounces of mushrooms and stir-fry them with the broccoli and onion. Good alternatives to the broccoli include baby bok choy, snow peas, or kale.
Recipe FAQs
Can you Marinate the Steak Ahead or for Longer?
You can let it marinate for up to 6 hours. 30 minutes is the minimum amount of time, while 1 to 2 hours will infus a little more flavor into the meat. If you marinate it for too long, the salt in the soy sauce will cause it to cure the meat a bit.
Can I Use Fresh Ginger or Garlic Instead of Dried?
You certainly can! Substitute 1 to 2 tablespoons of fresh minced ginger for the dried. You can also substitute 2 to 4 minced garlic cloves for the garlic powder. They will taste a bit more pungent in the sauce.
Special Diet Notes: Ginger Beef & Broccoli Lo Mein
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, and peanut-free. Just be sure to choose beef stock and noodles that suit your dietary needs.
For gluten-free low mein, substitute rice noodles for the pasta and use gluten-free soy sauce, gluten-free tamari, or coconut aminos (the latter is also soy-free).
Ginger Beef and Broccoli Stir-Fry
Ingredients
Method
- In medium bowl, whisk together the stock, soy sauce, honey, garlic powder, ginger, and red pepper until well blended. Reserve 1/3 cup of the marinade.
- Place the sliced flank steak and remaining marinade in a large, re-sealable plastic bag; turn to coat well. Refrigerate 30 minutes.
- Cook the noodles according to package directions. Drain. Spread noodles on sheet pan.
- Remove the beef from marinade, and discard the remaining marinade in the bag.
- Heat 2 tablespoons oil in a large skillet over medium-high to high heat. Add the beef and stir-fry for 3 minutes, or until the beef is no longer pink. Using tongs, remove the beef from the skillet.
- Add the remaining oil, broccoli, and onion to the skillet. Stir-fry for 3 to 5 minutes, or until the broccoli is crisp-tender.
- In small bowl, whisk together the reserved 1/3 cup marinade and the cornstarch until smooth.
- Pour the marinade in the skillet. Bring it to a boil over medium heat and boil 1 minute, stirring constantly.
- Return the beef and noodles to the skillet. Cook and toss the ingredients until heated through.
2 Comments
I crave Chinese takeout all the time, but I’m always happier when I make the effort to cook at home. So much more affordable and less greasy! This recipe is absolutely solid, and super easy to make vegan. Seitan is the perfect protein to swap in here.
Yes, seitan would probably be great! Good idea.