Beef W/ Broccoli Chow Mein Recipe

Prepare noodles

If using dried or fresh egg noodles, cook according to package instructions until just al dente. Drain and rinse under warm water to stop cooking. Toss with 2 tbsp vegetable oil to prevent sticking and set aside.

Slice and marinate

Thinly slice the steak across the grain into 1/8–1/4 inch strips. In a bowl combine 1 tsp cornstarch, 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp sesame oil, 1/4 tsp salt and 1/4 tsp black pepper. Add beef, toss to coat thoroughly and let marinate 10–15 minutes while other items are prepared.

Velvet and sear

Heat a wok or large heavy skillet over high heat until smoking. Add 1–2 tbsp neutral oil and swirl. Working quickly, spread beef in a single layer and sear without moving for 20–30 seconds, then stir-fry until about 80% cooked (another 30–40 seconds). Remove beef to a plate and set aside to avoid overcooking.

Blanch or par-cook broccoli

Bring a pot of water to a boil and add a pinch of salt. Blanch the broccoli florets 45–60 seconds until bright green and slightly tender, then transfer to an ice bath to stop cooking. Drain and set aside. (Alternatively, stir-fry directly in the wok for 1–2 minutes if you prefer more char.)

Aromatics

Wipe the wok if necessary, then heat 1 tbsp neutral oil over medium-high heat. Add the minced garlic and ginger and stir-fry 15–20 seconds until fragrant, being careful not to burn. Add the sliced onion and cook 30–45 seconds until slightly softened.

Mix sauce

In a bowl combine 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce (optional), 1/2 cup chicken or beef stock, and 1/2 tsp sugar. Stir to dissolve. In a small cup make a slurry of 1 tsp cornstarch and 1 tbsp water and set aside.

Return the wok to high heat and add 1 tbsp neutral oil if needed. Add the seared beef back to the wok and toss briefly to reheat.

Add the blanched broccoli and the prepared sauce. Stir everything together and let the sauce come to a simmer, about 30 seconds.

Give the cornstarch slurry a quick stir and pour it into the wok while stirring constantly. Cook 30–45 seconds until sauce thickens and becomes glossy, coating the beef and broccoli.

Add the cooked noodles and the 2 tbsp oiled noodles from earlier to the wok. Toss vigorously for 1–2 minutes to combine, ensuring noodles are evenly coated with sauce and heated through. If mixture seems dry, add up to 2 tbsp more stock or water.

Taste and adjust seasoning with salt or a splash of soy sauce if needed. Stir in sliced green onions and remove from heat.

Serve immediately, dividing into portions.