Beef And Spinach Lo Mein Recipes

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BEEF & SPINACH LO MEIN



Beef & Spinach Lo Mein image

If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. -Denise Patterson, Bainbridge, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sesame oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef top round steak, thinly sliced
6 ounces uncooked spaghetti
4 teaspoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

Steps:

  • In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes., Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture., Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through., Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper.

Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 681mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BEEF LO MEIN



Beef Lo Mein image

I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had.

Provided by Rachel Swiger-Imhoff

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package spaghetti
1 teaspoon dark sesame oil
1 tablespoon peanut oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 cups mixed vegetables
1 pound flank steak, thinly sliced
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon Asian chile paste with garlic

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.

Nutrition Facts : Calories 519.3 calories, Carbohydrate 72.8 g, Cholesterol 35.6 mg, Fat 15 g, Fiber 9.1 g, Protein 26.3 g, SaturatedFat 4.7 g, Sodium 573.5 mg, Sugar 7.6 g

BEEF AND BROCCOLI LO MEIN



Beef and Broccoli Lo Mein image

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.

Provided by Sarah Copeland

Categories     dinner, quick, weekday, weeknight, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 (8-ounce) package lo mein noodles
Salt
3 garlic cloves, pressed or minced
1/4 cup soy sauce
1/4 cup dark brown sugar
2 tablespoons canola or grapeseed oil
1 pound chuck or rib steak, thinly sliced against the grain
1 (1-inch) piece of ginger, peeled and cut into rounds
1/4 teaspoon black pepper
1/4 teaspoon red-pepper flakes
1 head broccoli, cut into small florets (about 3 heaping cups)
2 carrots, shredded
3 scallions or green onions, thinly sliced
2 to 3 teaspoons sesame oil (optional)
1 lime, cut in wedges, for serving

Steps:

  • Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside.
  • Heat 1 tablespoon of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt, and move to a plate.
  • Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add 1/4 cup water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minute more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 20 grams, Carbohydrate 67 grams, Fat 34 grams, Fiber 8 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 1030 milligrams, Sugar 15 grams, TransFat 2 grams

BEEF & SPINACH LO MEIN



BEEF & SPINACH LO MEIN image

Categories     Beef     Stir-Fry     Dinner

Yield 5 servings

Number Of Ingredients 13

1/4 c. hoisen sauce
2 tbs. soy sauce
1 tbs. water
2 tsp. sesame oil
1 garlic clove, minced
1/8 tsp. crushed red pepper flakes
1 lb. beef round steak, thinly sliced
6 oz. uncooked spaghetti
4 tsp. canola oil, divided
1 (8oz) can water chestnuts, drained
1/4 c. sliced onion
1 (10oz)fresh spinach
1 sweet red pepper

Steps:

  • In a small bowl, combine the hoisen sauce, soy sauce, water, sesame oil, garlic, and pepper flakes. Pour 1/4 c. into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 10 minutes. Set remaining marinade aside. Cook spaghetti according to packkage directions. Meanwhile, in a large skillet, stir-fry beef in 3 tsp. canola oil in batches for 1-2 minutes or until no longer pink. Remove with a slotten spoon and keep warm. Drain spaghetti and set aside. In the skillet, stir fry water chestnuts, red pepper, and onions in remaining oil until onions are tender. Stir in the spinach, spaghetti, and reserved marinade. Cook and stir for 2-3 minutes or until spinach is wilted. Return beef to pan; heat through.

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