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Broccoli Beef Lo Mein

My family loves pasta, but I'm always looking for different ways to prepare it. This dish is better than any Chinese restaurant variety I've tried.—Joan Crandall, Burlington, Connecticut
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 3/4 cup bean sprouts
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 6 ounces vermicelli or thin spaghetti, cooked and drained
  • 2 to 3 cups broccoli florets, cooked
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce, optional
  • 2 teaspoons ground ginger

Directions

  • In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add bean sprouts, mushrooms and water chestnuts. Cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce, oyster sauce if desired and ginger; toss to coat. Cover and cook for 5 minutes or until heated through.
Select firm broccoli stalks with compact, deep green florets. Store unwashed in an airtight container in the refrigerator for up to 4 days. One pound of broccoli yields about 3-1/2 cups florets.
Nutrition Facts
1 serving: 435 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1136mg sodium, 46g carbohydrate (6g sugars, 5g fiber), 30g protein.

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Reviews

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Average Rating:
  • az_jill
    Sep 4, 2016

    Really a great recipe. I used fresh mushrooms and gluten free spaghetti (and only about 3 oz.), both dh & I really enjoyed this and he's not a fan of Chinese (can I say that?) cuisine. I really liked a little extra splash of soy sauce on individual servings. Thanks Joan!

  • RenaeLesiak
    Apr 22, 2015

    I made this last night. Not normally a fan of chinese food - prefer Thai or Indian. But this is really pretty good. I have lots left over so perfect for lunches or dinner later this week.

  • plewis8288
    Dec 5, 2014

    This was very good and quite easy to prepare. Tired of the same old Orange Chicken and basic stir fry so I was really pleased with this recipe. I didn't find oyster sauce at the market I shop so used Hoisin sauce instead and it came out great! Wonderful flavor.

  • DrMrs
    Feb 10, 2013

    This was soooo amazing no kidding...i literally couldn't believe how good this was, and was super easy to make! Not to mention, you don't have to spend an arm and a leg either at the grocery store or at a restaurant! This will be a new staple in my house!!

  • REnriquez
    Aug 25, 2010

    This was so good it tastes just like what you get in the restaurant!!!

  • elainemariekelley
    Jul 8, 2010

    was very good no leftovers

  • shultiscorners
    Sep 1, 2009

    My family loves this recipe. It taste better then the restaurant with much less sodium. Easy on the budget. Like the above reader I add more broccoli. Kathy

  • Orrilla
    Feb 1, 2009

    This is one of my very favorite recipes! I have made it many, many times and everyone I've served it to has loved it, too. I keep cans of bean sprouts on hand just for this recipe, in case I can't get to a store. I do add more broccoli (preferably from fresh) than the recipe calls for because I like broccoli, but the taste is great anyway. Joan is right: it is at Least as good as any restaurant variation ever. Thanks!

  • Orrilla
    Feb 1, 2009

    This is one of my very favorite recipes! I have made it many, many times and everyone I've served it to has loved it, too. I keep cans of bean sprouts on hand just for this recipe, in case I can't get to a store. I do add more broccoli (preferably from fresh) than the recipe calls for because I like broccoli, but the taste is great anyway. Joan is right: it is at Least as good as any restaurant variation ever. Thanks!

  • Orrilla
    Feb 1, 2009

    This is one of my very favorite recipes! I have made it many, many times and everyone I've served it to has loved it, too. I keep cans of bean sprouts on hand just for this recipe, in case I can't get to a store. I do add more broccoli (preferably from fresh) than the recipe calls for because I like broccoli, but the taste is great anyway. Joan is right: it is at Least as good as any restaurant variation ever. Thanks!