Asparagus Beef Lo Mein Recipes

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

BEEF LO MEIN WITH ASPARAGUS

Steps:

• In a small bowl mix together hoisin sauce and 1/4 c. water.
• Toss beef with 1/2 tsp seasoning from a ramen seasoning packet, discard the rest of the packet.
• Bring water to bowl in saucepan. Add noodles and contents of the unopened seasoning packet; cook, uncovered for 3 minutes. Remove from heat, let stand, covered, until noodles are tender. Drain before serving.
• In a skillet, heat 1 Tbsp oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove.
• In same pan heat remaining oil over medium-high heat; stir-fry garlic and asparagus until crisp-tender, 1-3 minutes. Stir in hoisin mixture; bring to a boil. Cook until thickened. Stir in beef; heat through. Serve over ramen.

ASPARAGUS BEEF LO MEIN

Steps:

• Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

ASPARAGUS BEEF LO MEIN RECIPE - (4.5/5)

Steps:

• In a large skillet or wok, stir fry beef in oil for 5min or until meat is no longer pink. Add the asparagus and garlic; stir fry for 2min or until asparagus is crisp tender. In a bowl, combine 1/4 cup water and 1/2 tsp seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2min or until thickened. (Discard remaining seasoning from the opened packet.) In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3min. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.

BEEF LO MEIN

Steps:

• Cook soba noodles according to package directions.
• Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.

EASY SHRIMP LO MEIN

Steps:

• Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes.
• Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.

BEEF LO MEIN

Steps:

• Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
• Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
• Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
• Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.
• Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds. Add peas and bell pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1-2 minutes more. Add beef and stir to combine.
• Divide among plates and top with remaining scallions.

BEEF LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
• Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
• Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

BEEF AND ASPARAGUS STIR-FRY

Steps:

• Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

BEEF & ASPARAGUS

Steps:

• Trim the meat, and slice across the grain evenly into long, thin strips.
• Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
• Drain the meat, reserving the marinade.
• Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
• Remove from the wok.
• Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
• Remove and drain on absorbent paper.
• Blend the cornstarch with the reserved marinade until smooth.
• Return asparagus and meat to wok with marinade mixture.
• Stir-fry over high heat until meat is cooked through and sauce has thickened.
• Serve at once.

GROUND BEEF LO MEIN

Steps:

• Cook spaghetti according to package directions.
• In a skillet, cook beef over medium heat.
• Add the vegetables, gravy, soy sauce, garlic powder and pepper and bring to a boil.
• Reduce heat, cover and simmer for 8-10 minutes or until vegetables are crisp-tender.
• Drain spaghetti and stir into beef mixture.

ASPARAGUS BEEF TERIYAKI

Steps:

• In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

BEEF LO MEIN

Steps:

• In a bowl, mix together marinade ingredients; marinate the beef in marinade for 10-15 minutes.
• In a small bowl, mix together the sauce ingredients; set aside.
• In a large pan, over high heat, bring 2 quarts of salted water to a boil; boil the noodles until tender (5-7 minutes).
• Strain and set aside.
• Saute the onion and garlic in hot oil for 3 minutes.
• Add the beef and cook until the beef is almost cooked through (2-3 minutes).
• Add salt and mix well.
• Add the sauce; cook until the cornstarch is clear.
• Add the noodles and mix well.
• Serve immediately.

ASPARAGUS NEGIMAKI (JAPANESE BEEF ROLLS)

Steps:

• Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
• Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
• In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
• Cut green onions in fourths, lengthwise, so you have long strips.
• Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
• Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
• Place an asparagus spear and a piece of green onion on the beef slice and roll up.
• Do the same with the remaining asparagus and beef.
• Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
• Remove to a serving platter and drizzle generously with soy sauce mixture.

GROUND BEEF LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside.
• Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl.
• Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until the vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well.
• Drain spaghetti and to the skillet with the sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.

BEEF LO MEIN NOODLES

Steps:

• Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
• Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
• Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
• Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

LO MEIN WITH BEEF

Steps:

• 1. Drop noodles into a large quantity of boiling water - at least 2 quarts - and cook 3 1/2 to 5 minutes until tender. Do not overcook. Drain and rinse well under cold water. Set aside.
• 2. Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and thinly slice the cap.
• 3. Place the meat on a flat surface and cut it across the grain into the thinnest possible slices. Place the slices in a bowl and add the oyster sauce, pepper, and 1 teaspoon of sesame oil. Mix to coat meat with the oyster sauce mixture.
• 4. In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute. Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve.
• 5. Heat 2 tablespoons of this reserved oil in the wok to almost smoking. Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds. Add the cabbage, sugar and salt. Cook, stirring, about 1 minute, remove vegetables from wok.
• 6. Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan. Turn the heat to high, and when hot add the noodles. Cook, stirring, about 20 seconds. Add the bamboo shoots, mushrooms, and light soy sauce. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce. Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef. Cook, stirring, about 2 minutes.
• 7. Add the remaining sesame oil, toss to blend, and serve hot.

ASPARAGUS BEEF BUNDLES

Steps:

• Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
• Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
• Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.