Healthier Beef Lo Mein

Emma won the student council election. Secretary of the eighth grade. She told me on Wednesday night at dinner, trying to be casual about it, like it was no big deal, but her smile was so wide it could've powered the house. I hugged her. She let me. Twelve-year-olds don't always let you hug them. You take the hugs when they're offered. Tyler said, "Congratulations, nerd." Emma said, "Thanks, dropout." Tyler said, "I'm not a dropout, I'm a sophomore." These are my children. They communicate through insults that sound mean but are actually love. I relate to this completely because it's how Linh and I talked for thirty years. Celebration dinner: I made Emma's choice. She requested — and I quote — "the fancy pho." By which she means the version I make for special occasions, with the broth simmered a full twelve hours (instead of my weeknight six), with multiple cuts of beef (brisket, flank, tendon, tripe), with fresh herbs I buy from the Vietnamese market instead of the grocery store, with rice noodles cut to order instead of the dried kind. It takes a full day. I started the broth at 6 AM Saturday and we ate at 6 PM Saturday. The fancy pho is Ma's recipe done the way she does it — no shortcuts, no compromises. It's the difference between good pho and pho that makes you close your eyes. Tyler ate two bowls. Emma ate one and a half. Lily ate the noodles and some broth but not the tripe ("it's squishy, Dad" — she's right, it is squishy, that's the point). After dinner, Emma asked me to tell her about when I was in school. I told her: C student, troublemaker, got suspended once for a firecracker in the bathroom. She was horrified. "You set off a firecracker in school?" I said, "In the boys' bathroom. It was a bad decision." She said, "You think?" Then she said, "What did Ong Noi do?" I said, "Your grandfather didn't speak to me for two weeks." She said, "I would've been grounded for life." I said, "Different era. Also, I was grounded. Your grandmother broke a wooden spoon on my leg." Emma was quiet for a minute. Then she said, "Dad, did you ever think you'd have kids who got good grades?" I said, "No. I figured my kids would be like me." She said, "We are like you. Just the good parts." I have no response to that. My twelve-year-old daughter said the kindest thing anyone has ever said to me, and I sat there in my kitchen with an empty pho bowl and tried not to show on my face what I was feeling, which was everything.

I sat there after Emma went back to her room, still holding my chopsticks, not really ready to move. Nights like that—the ones that catch you off guard and leave you full in a way that has nothing to do with food—I always end up back in the kitchen. I didn’t want to make anything heavy or complicated; I just wanted something warm and familiar that came together fast, the way good things sometimes do. This beef lo mein is exactly that.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

8 oz lo mein noodles (or spaghetti as substitute)
1 lb sirloin steak, thinly sliced against the grain
2 tablespoons low-sodium soy sauce (for marinade)
1 teaspoon sesame oil (for marinade)
1 teaspoon cornstarch
2 tablespoons avocado oil or vegetable oil, divided
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 cup shredded carrots
3 green onions, sliced (whites and greens separated)
3 tablespoons low-sodium soy sauce (for sauce)
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil (for sauce)
1 teaspoon chili garlic sauce (optional)
1/4 cup low-sodium beef broth
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Toasted sesame seeds, for garnish

Instructions

Marinate the beef. In a medium bowl, combine the sliced sirloin with 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Toss well to coat and set aside for at least 10 minutes while you prep the vegetables.
Cook the noodles. Bring a large pot of water to a boil. Cook lo mein noodles according to package directions until just al dente. Drain, rinse briefly under cold water to stop cooking, and toss with a small drizzle of oil to prevent sticking. Set aside.
Make the sauce. In a small bowl, whisk together the remaining 3 tablespoons soy sauce, oyster sauce, hoisin sauce, 1 teaspoon sesame oil, chili garlic sauce (if using), and beef broth. Set aside.
Sear the beef. Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer — do not crowd the pan. Sear undisturbed for 1 to 2 minutes, then stir and cook another 1 minute until just cooked through. Transfer to a plate.
Stir-fry the vegetables. Add the remaining tablespoon of oil to the same wok over high heat. Add the garlic, ginger, and green onion whites. Stir-fry for 30 seconds until fragrant. Add broccoli and bell pepper; cook 2 to 3 minutes, tossing frequently, until just tender-crisp. Add the shredded carrots and toss for 30 seconds more.
Combine everything. Return the beef to the wok along with the cooked noodles. Pour the sauce over the top. Toss everything together over high heat for 1 to 2 minutes until the noodles are coated and heated through.
Thicken and finish. Give the cornstarch slurry a quick stir and drizzle it into the wok. Toss continuously for about 1 minute until the sauce thickens and clings to the noodles. Remove from heat.
Serve. Divide among bowls and top with green onion greens and toasted sesame seeds. Serve immediately.

Nutrition (per serving)

Healthier Beef Lo Mein — The Noodles Bobby Makes When Someone Earns a Celebration