Beef & Broccoli Lo Mein. Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. You can have Beef & Broccoli Lo Mein using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Beef & Broccoli Lo Mein
- You need 8 oz of lo mein noodles or spaghetti noodles.
- It’s 3 cups of broccoli florets.
- You need 1 Tbsp of olive oil.
- It’s 8 oz of flank steak.
- It’s 3 of garlic cloves.
- It’s 1 of medium carrot shredded.
- It’s 1/4 cup of packed brown sugar.
- It’s 1/4 cup of low-sodium soy sauce.
- Prepare 2 tbsp of hoisen sauce.
- You need 2 tsp of sesame oil.
- It’s 1/4 tsp of ground ginger.
- You need 1/4 tsp of crushed red pepper flakes.
- Prepare 1/4 tsp of pepper.
High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. S. slang) She was beefing about what he had done. Discover the wonderfully varied world of beef! Whether you're looking for a beautiful roasting joint, a succulent steak or new ways with mince, check out our delicious beef recipes full of family favourites.
Beef & Broccoli Lo Mein instructions
- In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli..
- While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more..
- In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper..
- Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated..
Taken from the back of the loin, it can also be cooked off the bone by rolling it into a sirloin joint. Beef on the bone is great as the bone acts as a conductor of heat and gives the roast extra flavour. A layer of fat on the beef provides not only basting juices to keep the joint moist and succulent, but you can choose to eat it if you so wish. A succulently roasted joint of beef is not hard to achieve with our roast beef cooking times. Simply season and roast to perfection!