Beef Lo Mein Ww Recipes

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 LO MEIN

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!

BEEF LO MEIN

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!

BEEF LO MEIN - WW

Steps:

• Cook noodles according to package; drain and set aside.
• Combine broth, sake or rice wine, soy sauce, cornstarch, sugar and sesame oil in a small bowl. Set aside.
• Heat wok or large skillet over medium high heat. Swirl in 2 teaspoons of oil, then add the beef. Stir-fry until cooked through, 3-4 minutes; remove from pan.
• In the same skillet add the rest of the oil, then the mushrooms, scallions and garlic. Stir-fry until softened, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mix boils and thickens, about 2 minutes.
• Stir in the beef and noodles. Cook, tossing frequently, until heated through, about 1 minute.

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 ASIAN BEEF & NOODLES - WW RECIPE

Steps:

• Trim fat from steak; cut steak diagonally across grain into thin slice.
• Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
• Add steak and green onions; stir fry 1 minute.
• Remove steak mixture from skillet; keep warm.
• Heat remaining 1 Tsp oil in skillet over medium high heat.
• Add slaw; stir fry for 30 seconds.
• Remove slaw from skillet and keep warm.
• Remove noodles from packages; reserve 1 seasoning packet for another use.
• Add water and remaining seasoning packet to skillet; bring to a boil.
• Break noodles in half; add noodles to water mixture.
• Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.
• Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

BEEF LO MEIN

Steps:

• Bring a large pot of water to a boil and add salt. Cook the noodles until tender but not mushy, then drain and rinse. Toss with 1 tablespoon of the oil to prevent sticking and set aside. Soak the meat in the soy sauce.
• Put 1 tablespoon of the remaining oil in a deep skillet, preferably nonstick, and turn the heat to high. Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the broccoli and red pepper and cook, stirring occasionally, until the broccoli is crisp-tender, 5 to 8 minutes. Add the garlic and ginger and cook for 1 minute, stirring almost constantly. Remove this mixture from the pan.
• Add the remaining oil and turn the heat to high. Drain the meat (reserve the soy sauce) and cook, stirring occasionally, for about 1 minute. Add the reserved soy sauce, along with the chicken stock, and stir. Add the drained noodles, vegetables, and nuts if desired. Toss to mix and reheat, then serve.
• Substitute fresh or dried E-fu egg noodles for regular egg noodles. Omit the beef, onion, broccoli, red bell pepper, and cashews. Add 1 bunch of Chinese chives, cut into 2-inch lengths (about 2 cups), and 5 fresh shiitake mushrooms, trimmed and sliced. In step 2, add the chives and mushrooms and cook, stirring occasionally, until they brown and soften, about 5 minutes. Add the garlic, ginger, soy sauce, and stock and cook, stirring, for 1 minute. Add the noodles, toss to reheat, and serve.

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.