Beef and Broccoli Lo Mein
This takeout classic is beloved for a reason: It’s mild, satisfying and dependable. The chewy noodles and tender beef make for a weeknight dinner that won’t send you back to the fridge, snooping for a snack before bedtime. What makes this version better than the one from your neighborhood spot? A few things: It’s fresher, hotter and arguably faster. In this version, smaller florets ensure that the beef and broccoli cook quickly, and are easily scooped up with chopsticks. The florets' size also lowers your chances of overcooking them before they're crisp and tender. To finish, add sesame oil, if you have it, but don’t sweat it if you don’t.
Course
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Cardamom Coffee Banana Bread
Sheela Prakash · NYT Cooking
Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.
Fresh coriander sauce (Salsa de Cilantro)
Zarela Martinez · NYT Cooking
Fish tamales (Tamales de Pescado)
Zarela Martinez · NYT Cooking
Zarela Martinez's Ropa Vieja
Regina Schrambling · NYT Cooking
Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook. Regina Schrambling
Oaxacan Yellow Mole Filling
Molly O’Neill · NYT Cooking
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico). Molly O'Neill
Basic Tamales
Molly O’Neill · NYT Cooking
Molly O'Neill