Beef and Broccoli Lo Mein

Chaya Suri Leitner Chaya Suri Leitner
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Shoulder steak is one of the most underrated cuts at the butcher. Sliced thin and velveted, it practically melts, and nobody knows it’s the budget-friendly choice. The velveting step is mostly hands-off time, and it makes all the difference. Don’t skip it.

1h 4-6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Meat

Contains: Sesame

Directions

  1. To velvet the beef, toss sliced steak with cornstarch and

    coconut aminos. Set aside for 15–20 minutes.

  2. Whisk all sauce ingredients in a small bowl and set aside.

  3. Cook brown rice spaghetti according to package directions. Drain and toss with a drizzle of sesame oil so it doesn’t clump.

  4. Heat one tablespoon avocado oil in a large skillet over high heat. Stir-fry broccoli and onion for three to four minutes, until bright green with a little char. Remove and set aside.

  5. Add remaining oil to the pan. Sear beef in a single layer for one to two minutes per side. Don’t crowd the pan. Work in batches if needed.

  6. Return the broccoli to the pan, pour sauce over everything, and toss to coat. Add noodles and toss until everything is glossy and well combined.

  7. Garnish with scallions, sesame seeds, and an extra drizzle of chili oil.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

M H •

Is there a substitute for chili oil?

Raquel Malul Kosher.com Team •
Reply to M H

Hmm...not really, but you could make your own https://www.kosher.com/recipe/chili-oil-7758/