Beef and Broccoli Lo Mein
- 1-1.5lb flank steak, cut into thin strips
- 5 teaspoons white sugar, divided
- 3 tablespoons rice wine vinegar
- 1/2 cup soy sauce, divided
- 1 1/4 cups beef broth
- 1 cup water, divided
- 1 tablespoon sesame oil (I use sesame chili oil)
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 (12 ounce) package uncooked linguine pasta
- 1 tablespoon vegetable oil
- 2 tablespoons minced fresh ginger root
- 1 tablespoon minced garlic
- 4 c uncooked broccoli, chopped
- 6 green onions, sliced diagonally into 1/2 inch pieces
1. In a medium, non-reactive bowl, combine the steak with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the steak well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the beef broth, ½ c water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the steak and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Add ½ c water to pan along with the green onions, ginger, garlic, and broccoli. Cook over medium/high heat until broccoli appears tender (about 5 minutes) Add the reserved sauce mixture and then the steak. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
*A tip on the sauce: The last time I made this, I could not get my sauce to thicken. I ended up draining it off and boiling it over high heat. It thickened right up without the steak and veggies in the way.*