Recipe courtesy of Sandra Lee (Food Network). I made this with thin spaghetti instead of lo mein noodles...either is fine. I would recommend doubling the hoisin sauce recipe if you like things extra saucey :) It really soaked into the meat and veggies, leaving little to spoon over the noodles.
1 (1 1/2-pound) beef chuck steak, sliced into thin strips
2 tablespoons canola oil
1 carrot, sliced about 1/4-inch thick
1 stalk celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
4 ounces white button mushrooms, sliced
1/2 tablespoon freshly minced ginger root
1/2 tablespoon freshly minced garlic
1/2 head broccoli, cut into florets
1 (8-ounce) package lo mein noodles, cooked according to package directions
1/8 cup soy sauce
1 tablespoon tomato paste
1/2 teaspoon chopped ginger
1/2 teaspoon chopped garlic
1/2 teaspoon hot sauce
1/8 cup light brown sugar
1 tablespoon cider vinegar
Add the canola oil to a wok or large skillet over medium-high heat. Add the beef and cook until browned, about 3 minutes. Set aside.
To the same skillet or wok, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Add the beef back to the skillet along with the hoisin sauce (below), and toss to coat the beef. Arrange the lo mein noodles on a serving platter and top with the beef stir-fry.
Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended.