Inspired by a head of Island-grown broccoli and my favorite lo mein noodles (fresh egg noodles found in the produce section of the grocery store), this flavorful stir-fry features an easy Asian sauce and plenty of ginger, garlic and fresh herbs.

As always, in our house this serves 2, but could easily stretch to 3.

Serves 2 to 3

  • Kosher salt
  • 8 ounces fresh lo mein noodles
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon mirin (rice wine)
  • ½ to 1 teaspoon Asian chili-garlic paste
  • ½ cup water
  • 3 tablespoons vegetable, grapeseed or other neutral oil
  • 4 cups broccoli florets (9 to 10 ounces)
  • 4 ounces shiitakes, stemmed and thickly sliced (about 1 ¾ cups) 
  • 8 to 10 ounces sirloin tips, sliced very thinly across the grain into 2-inch-long pieces
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons chopped fresh garlic
  • Up to 1/3 cup roughly chopped fresh cilantro (or a combination of cilantro, mint and basil or thai basil)
  • Chopped peanuts for garnish (optional)


1. Bring a large pot of salted water to a boil. Add the lo mein noodles and cook until just tender, about 3 minutes. Drain in a colander, rinse briefly, and let dry a bit. Transfer to a bowl and toss with a big pinch of salt and 1 teaspoon of the sesame oil.

2. In a glass measuring cup, whisk together the tamari, hoisin, oyster sauce, mirin, chili-garlic paste, ½ cup of water, and the remaining teaspoon of sesame oil. Set aside.

3. In a large (12-inch) nonstick skillet (that has a lid), heat 2 tablespoons of the vegetable oil over medium-high heat. Add the broccoli, shiitakes (or peppers) and 1 teaspoon salt and cover loosely. Cook, stirring, until the broccoli has turned bright green and is moist, about 4 to 5 minutes. Uncover and continue cooking until the broccoli is browned in several places, 2 to 3 more minutes. Transfer the vegetables to a plate. Let pan cool off the heat for a minute.

4. Return the pan to medium-high heat and add 1 tablespoon vegetable oil to the pan; add the beef and ¼ teaspoon salt. Cook uncovered, stirring only occasionally, until the beef has just browned on both sides, about 2 minutes. Add the ginger and garlic; stir well until fragrant, about 30 seconds.

5. Stir in the noodles and the vegetables. Re-whisk the liquid ingredients and add them to the pan. Bring to a simmer. Cook, stirring, until the noodles are heated through and the sauce is somewhat reduced (just a bit of liquid on the bottom of the pan and the remainder will be well-distributed and absorbed by the noodles and veggies), about 2 minutes.  

6. Remove the pan from the heat, stir in most of the chopped herbs and transfer to a serving platter or shallow bowls. Garnish with the remaining herbs and peanuts (if using).