Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 cup low-sodium beef broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cups broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 12 oz lo mein noodles

Instructions:

  1. In a medium bowl, toss 1 lb sirloin steak, thinly sliced against the grain, with 1 tbsp low-sodium soy sauce, 1 tbsp cornstarch, and 1 tbsp water; let marinate for 10 minutes.
  2. In a separate small bowl, whisk together the beef broth, 1/4 cup low-sodium soy sauce, brown sugar, oyster sauce, sesame oil, and 1 tsp cornstarch until the sugar is dissolved.
  3. Boil the lo mein noodles according to package instructions, drain, and set aside.
  4. Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add beef in a single layer (cook in batches if they don't fit in one layer) and sear undisturbed for 1-2 minutes until a deep brown crust forms; flip and cook for 1 more minute until the internal temperature reaches 145°F (63°C). Remove beef to a plate and let rest for 3 minutes.
  5. Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry the minced garlic and grated ginger for 30 seconds until fragrant.
  6. Toss in the broccoli florets with a splash of water and stir-fry for 2-3 minutes until bright green and crisp-tender.
  7. Pour the whisked glaze into the pan and stir constantly for 1 minute until the sauce bubbles and thickens into a glossy syrup.
  8. Return the seared beef and cooked noodles to the pan.
  9. Toss everything together on high heat for 1-2 minutes until every noodle is coated in sauce and the beef is heated through.