A simple Chinese stir-fry recipe that includes everything tossed together at the end! These easy dishes are my favorite on busy days! I added in broccoli, bok choy, bell peppers and beef flank!
This is a dish I’ve been making for years but I change up the veggies and protein with what I have at home. Sometimes, I’ll add in mushrooms, asparagus, zucchini and/or carrots. You can play around with whatever veggies you prefer! The protein also changes around for me as well. I’ve made this Sesame Chicken Lo Mein recipe a while back so you can switch things up!
Some staple Chinese ingredients I always have stocked at home is light soy sauce and sesame oil which are two ingredients in many Asian dishes I make.
These noodles are also a great dish to meal prep for the week. Whenever I make this, it lasts 3-4 days in the fridge. I like to toss in some sesame oil with the noodles before warming up to enhance the flavor. Sesame oil is a must for me in these Asian recipes!
Beef and Broccoli Lo Mein
- 8 oz lo mein
- 1 tablespoon cooking oil
- 2 cloves garlic minced
- 1 large broccoli head cut into florets
- 1 red bell pepper sliced
- 1 cup bok choy chopped
- 16 oz beef flank
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey or brown sugar
- 2 teaspoons sesame oil
- Pinch of ground ginger
- Pinch of red pepper flakes
- Bring a medium pot of water to boil and cook noodles according to package instructions. Drain and leave to side.
- Prepare all veggies by washing and chopping. Slice up beef flank too.
- Preheat a large pan to medium heat with olive oil. Add veggies to cook until softened, add some bone broth to help cook as needed.
- Remove from pan and add more oil to cook beef. Turn to low medium heat and add in in veggies, noodles and sauce to toss. Turn off heat and serve warm in bowls with sesame seeds!