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Beef & Broccoli Lo Mein
with Togarashi Cashews
20 MIN
4 Servings
From the Test Kitchen
This dish gets its gourmet flair from fresh lo mein noodles, whose delightfully springy texture is perfectly complemented by our sweet and savory sauce and bits of tender beef. A garnish of crunchy cashews tossed with togarashi (a Japanese cuisine-favorite seasoning) finishes the dish.
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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18 oz Thinly Sliced Beef
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
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1 lb Broccoli
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1 Yellow Onion
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2 Tbsps Rice Vinegar
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⅓ cup Soy Glaze
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3 Tbsps Roasted Cashews
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3 Tbsps Savory Black Bean-Chile Sauce
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Roughly chop the cashews. Place in a bowl. Add the togarashi and a drizzle of olive oil; stir to thoroughly coat. In a separate bowl, combine the soy glaze, black bean-chile sauce, vinegar, and 1/4 cup of water.
2
Cook the beef & onion
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.
3
Cook the noodles & broccoli
Meanwhile, to the pot of boiling water, add the broccoli florets and noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the noodles & serve your dish
To the pot of cooked broccoli and noodles, add the cooked beef and onion and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the togarashi cashews. Enjoy!
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Roughly chop the cashews. Place in a bowl. Add the togarashi and a drizzle of olive oil; stir to thoroughly coat. In a separate bowl, combine the soy glaze, black bean-chile sauce, vinegar, and 1/4 cup of water.
2
Cook the beef & onion
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.
3
Cook the noodles & broccoli
Meanwhile, to the pot of boiling water, add the broccoli florets and noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the noodles & serve your dish
To the pot of cooked broccoli and noodles, add the cooked beef and onion and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the togarashi cashews. Enjoy!
Tips from Home Chefs