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Spicy Beef and Broccoli Chow Mein

I just mixed familiar Asian flavors together to make this oh-so-simple dish. Sometimes simplicity makes the best dishes. This is fast dinner to whip up any night to break the normal dish routine.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course lunch/dinner
Cuisine Chinese
Servings 2 people
Calories 1515.9 kcal

Equipment

  • 1 Mixing Bowl For preparing the marinade
  • 1 Whisk For combining marinade ingredients
  • 1 Large Pot For boiling chow mein noodles
  • 1 Wok or Deep Skillet For stir-frying all ingredients
  • 1 Tongs For tossing ingredients in the wok

Ingredients
  

Main

  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic powder
  • 1 tablespoon honey
  • 2 teaspoons chile sauce Optional
  • 1 teaspoon freshly ground black pepper
  • ½ pound thinly-cut flat iron steaks
  • 1 cup broccoli florets
  • 6 ounces dried chow mein noodles
  • 1 tablespoon olive oil or more as needed
  • ¼ white onion chopped
  • 4 cloves garlic minced, or more to taste

Instructions
 

  • Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
  • Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

Notes

1. For optimal tenderness, ensure the flat iron steak is sliced thinly against the grain. Marinating for the full overnight duration will yield the most flavorful and tender beef. If time is a constraint, a minimum of 4 hours is acceptable. 2. To achieve vibrant, crisp-tender broccoli, consider blanching the florets in the boiling water for 30-60 seconds before cooking the noodles, then shocking them in ice water to stop the cooking. This helps maintain color and texture during stir-frying. 3. When stir-frying the beef and broccoli, ensure your wok or skillet is exceptionally hot. Cook the beef in small batches if necessary to avoid overcrowding the pan, which can lower the temperature and lead to steaming rather than searing. 4. Adjust the amount of chile sauce to your preferred spice level. A drizzle of chili oil at the very end can add a beautiful aroma and an extra kick.