For a quick weeknight meal, try this Ginger Beef and Broccoli Stir-Fry. Lo mein noodles are the perfect partner for crisp broccoli and spicy beef to create a dish that's exciting to the senses...and delicious!
Amount Per Serving
1/2cuplow-sodium beef broth or stock
2Tablespoonsreduced-sodium soy sauce or tamari
1/2teaspooncrushed red pepper flakes
1poundflank steak, thinly sliced
5ounceslo mein noodles
2Tablespoonsvegetable or canola oil, for the beef
1Tablespoonvegetable or canola oil, for the veggies
2 1/2cupsfresh broccoli, florets
1 1/4cupsyellow onion, thinly sliced
Mix the stock, soy sauce, honey, garlic powder, ginger and red pepper in a medium bowl until well blended.
Leave half of the marinade in the bowl, and put the other half in a large resealable plastic bag with the sliced flank steak. Turn to coat well. Refrigerate for 30 minutes.
Meanwhile, cook the noodles as directed on package. Drain. Spread noodles on a sheet pan. Set aside.
When ready to cook the beef, heat the oil for the beef in a large skillet on high heat.
Remove the beef from the marinade. Discard marinade.
Add the beef to the skillet, and stir-fry 3 minutes or until beef is no longer pink. Using tongs, remove beef from the skillet.
Add oil for the veggies, the broccoli, and the onion to the skillet, then stir-fry 3 to 5 minutes or until tender-crisp.
Mix the cornstarch into the reserved marinade until smooth, then add to the skillet. Stirring constantly, bring to a boil on medium heat, and boil 1 minute.
Return the beef and noodles to the skillet. Cook and stir until heated through.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing