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One Pot Beef & Broccoli Lo Mein

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.

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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

Directions

  1. 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.
  2. 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.
  3. 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

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.

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