One Pot Beef & Broccoli Lo Mein
Inspired by a favorite take-out order, this recipe serves up protein, vegetables and noodles—all cooked together in one pot. Bone broth adds rich flavor in the delicious sauce.
Serves
4
Prep time 20 minutes
Cook time 16 minutes
Ingredients
3 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. toasted sesame oil
1 Tbsp. rice vinegar
2 cloves garlic, minced
1 Tbsp. minced ginger
1 Tbsp. cornstarch
1 carton (32 oz.) College Inn® Beef Bone Broth
2 Tbsp. vegetable oil
1 lb. boneless sirloin steak, sliced into 1/4-inch strips
6 cups broccoli flowerets, 1 to 2-inches (12 oz.)
1 large carrot, thinly sliced
10 oz. dried Chinese wheat noodles (see note)
Optional Toppings: toasted sesame seeds, sliced green onions, chili crisp or garlic-chili sauce
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Directions
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger and cornstarch until the cornstarch lumps are gone. Whisk in 1 cup broth. Set aside.
In a large sauce pan or Dutch oven, heat vegetable oil over high heat. Working in two batches, brown the steak on all sides, adjusting the heat as needed to prevent scorching, 6 to 7 minutes total. Transfer meat to a bowl.
Pour remaining broth into the pan, scraping the bottom with a wooden spoon to loosen browned bits. Bring broth to a simmer over high heat; stir in the noodles and soy sauce mixture. Cook 5 to 7 minutes until the sauce starts to thicken; stir in beef and carrots. Cook 1 minute; stir in broccoli. Continue to cook about 2 more minutes until the sauce is thick enough to coat the noodles and the broccoli is cooked. Divide into 4 bowls and top with sesame seeds, green onions and chili crisp, as desired.
NOTE: If Chinese wheat noodles, such as lo mein, are unavailable, use instant ramen noodles from three packages (3 oz. each) – do not use the seasoning packets.
