Beef Lo Mein Recipe Dinner Then Dessert

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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 LO MEIN



Beef Lo Mein image

This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!

Provided by Bill

Categories     Noodles and Pasta

Time 45m

Number Of Ingredients 24

12 ounces flank steak
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/4 teaspoon baking soda
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon salt ((or to taste))
1/4 teaspoon sugar
1/4 teaspoon white pepper
1 pound fresh lo mein noodles
1 clove garlic ((minced))
1 carrot ((medium carrot, julienned))
1/2 red bell pepper ((julienned))
1/2 cup mushrooms ((sliced))
1/2 cup bamboo shoots ((strips or sliced))
2 cups Napa cabbage ((shredded))
2/3 cup snow peas
2 cups mung bean sprouts
2 tablespoons vegetable oil ((divided))
1 tablespoon Shaoxing wine
2 scallions ((julienned, white and green parts separated))

Steps:

  • Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
  • Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
  • If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
  • Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
  • Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
  • Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
  • Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
  • Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
  • Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
  • Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
  • Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving

BEEF LO MEIN



Beef Lo Mein image

Easy, healthy beef lo mein featuring tender beef sautéed with broccoli, noodles and fresh vegetables in a yummy sweet and savory sauce.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 16

1 pound sirloin (top round steak, or flank steak)
1/2 teaspoon baking soda
6 tablespoons water (divided)
6 ounces long noodles such as whole grain spaghetti (or whole grain fettuccine, soba noodles, or udon noodles)
1/4 cup reduced sodium soy sauce (plus additional to taste)
1/4 cup hoisin sauce
4 cloves garlic (minced or grated (about 1 heaping tablespoon))
1 tablespoon finely chopped fresh ginger
1/2 teaspoon crushed red pepper flakes plus additional to taste
1 tablespoon canola oil (or peanut or grapeseed oil)
2 medium carrots (peeled and cut into thin coins)
1 head broccoli (cut into small florets (about 3 cups), or 3 cups thinly sliced cabbage)
1 red bell pepper cored and thinly sliced
1 8-ounce can sliced water chestnuts, drained
4 green onions thinly sliced (divided)
2 teaspoons toasted sesame oil (optional)

Steps:

  • For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or smaller) slices. Cut any long slices in half cross wise (each strip should be around 3 inches or so long).
  • Place the beef in a medium bowl. In a small bowl, stir together the baking soda and 2 tablespoons of the water. Pour over the beef and toss to coat. Let sit 5 minutes (this helps to tenderize it).
  • Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Drain and rinse under cool water. Set aside.
  • In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove.
  • In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes. The beef will give off liquid, which is fine. Stir in 1 tablespoon of the sauce and let cook 30 seconds. With a large spoon, scoop the beef onto a plate (any cooking juices left behind will cook away).
  • Add the carrots, broccoli, and bell pepper. Cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
  • Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
  • Reduce the heat to medium. Add the noodles and beef and pour the remaining soy sauce mixture over the top. With tongs, stir and toss until the noodles are heated through.
  • Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!

Nutrition Facts : ServingSize 1 of 4, Calories 480 kcal, Carbohydrate 59 g, Protein 36 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 8 g

GROUND BEEF LO MEIN



Ground Beef Lo Mein image

This is an easy, budget-friendly stir-fry meal. You can make the sauce in advance and refrigerate, which makes this even more suitable for a quick weeknight dinner. Feel free to customize the choice of veggies to your liking; this is just a combo that we enjoy.

Provided by lutzflcat

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 19

6 ounces spaghetti
1 pound lean ground beef
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon dry sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon brown sugar
1 tablespoon olive oil
1 red bell pepper, cored and sliced vertically
1 sweet onion, peeled and sliced vertically
1 cup snow peas
1 stalk celery, sliced
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
1 pinch red pepper flakes
1 tablespoon thinly sliced green onion

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.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 48.6 g, Cholesterol 70.8 mg, Fat 23.3 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 7.4 g, Sodium 616.9 mg, Sugar 9.7 g

BEEF LO MEIN NOODLES



Beef Lo Mein Noodles image

Strips of tender beef accompanied by a flavorful sauce, noodles, and vegetables are done in under an hour. I buy my lo mein noodles at a local Asian food store. Feel free to use linguine if you're not able to find fresh lo mein noodles. I prefer steaming the vegetables and cooking the meat in my Instant Pot® for fast preparation.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

1 (16 ounce) package fresh Chinese egg noodles
1 tablespoon grapeseed oil
2 cloves garlic, minced
10 ounces beef skirt steak, cut into thin strips
1 (8 ounce) package portobello mushrooms, quartered
1 carrot, peeled and sliced diagonally
1 red bell pepper, julienned
½ cup snow peas
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons liquid aminos
1 tablespoon chopped green onion, or to taste

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.

Nutrition Facts : Calories 484.4 calories, Carbohydrate 66.8 g, Cholesterol 82.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 24.7 g, SaturatedFat 3.3 g, Sodium 520.7 mg, Sugar 9.1 g

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