Sweet Soy Steak Lo Mein with Baby Broccoli and Mushrooms

This sweet soy steak lo mein brings together tender strips of ranch steak, chewy lo mein noodles and a colorful mix of baby broccoli and mushrooms, all coated in a glossy sweet soy glaze. The dish is brightened with fresh lime juice and finished with crunchy peanuts and a hint of chili flakes for a perfect balance of flavors.

It’s a quick and satisfying stir-fry that comes together in about 30 minutes, making it an ideal weeknight dinner. The combination of savory, sweet and spicy elements will satisfy your takeout cravings without leaving home.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the lo mein noodles and cook until al dente, 5-7 minutes. Drain and rinse under cold water for at least 30 seconds. Return to the pot and toss with a drizzle of oil to prevent sticking.
2. Pat the steak dry with paper towels and slice thinly across the grain. In a medium bowl, toss the steak with cornstarch, salt and pepper until evenly coated. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate and wipe out the pan.
3. Prepare the vegetables: peel and mince or grate the ginger. Trim the scallions, thinly slice the green parts and cut the white parts into 1-inch batons. Trim and thinly slice the mushrooms. Peel and mince the garlic. Cut off the woody ends of the baby broccoli and chop into bite-size pieces. Quarter the lime.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the ginger and scallion whites, season with salt and pepper and cook until fragrant and the scallions begin to char, 1-2 minutes. Add another drizzle of oil and the mushrooms, season with salt and pepper and cook until tender and browned, 3-5 minutes.
5. Add a drizzle of oil, the garlic, baby broccoli and a pinch of chili flakes to the pan. Season with salt and pepper and cook until the broccoli turns bright green, 2-3 minutes. Reduce heat to medium, pour in ¼ cup water and cook undisturbed until the water evaporates and the vegetables are tender, 1-4 minutes.
6. Return the steak and noodles to the pan. Add the sweet soy glaze and a squeeze of lime juice. Toss everything together until well coated and heated through, about 1 minute.
7. Divide the stir-fry among bowls. Garnish with peanuts, scallion greens and additional chili flakes if desired. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute the ranch steak with flank steak, sirloin or any tender cut suitable for stir-frying. Slice thinly against the grain for best results.

What can I use instead of lo mein noodles?

You can substitute with spaghetti, udon noodles or even rice noodles. Cook according to package directions and adjust the cooking time as needed.

Is this dish gluten-free?

This recipe contains wheat from the noodles and soy sauce. To make it gluten-free, use gluten-free noodles and tamari or coconut aminos instead of the sweet soy glaze.