Beef N Bacon Lo Mein Recipes

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BEEF 'N' BACON LO MEIN



Beef 'n' Bacon Lo Mein image

This special dish is not tricky to fix, and it's very hearty. Even kids and my meat-and-potatoes husband like it.-Stephanie Francis, Yale, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

Steps:

  • In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm., In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables., Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.

Nutrition Facts : Calories 556 calories, Fat 22g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1862mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.

BEEF LO MEIN



Beef Lo Mein image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

12 ounces soba noodles
2 teaspoons sesame oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
12 ounces grilled beef, cut into 1/4-inch pieces
8 grilled scallions, chopped
1 cup snap peas
1/3 cup shredded carrots
3/4 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
1/4 cup chopped fresh cilantro leaves

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.

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

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

GROUND BEEF LO MEIN



Ground Beef Lo Mein image

Our home economists modified Penny Auclair's recipe to use up extra cooked ground beef. "I tried this when I was going to school full-time and wanted something quick, foolproof and delicious," writes the Amesbury, Massachusetts cook. "My family loves it." TIP: "For a change, use chicken breasts and chicken gravy instead of ground beef and beef gravy," Penny recommends.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

8 ounces uncooked spaghetti
1/2 pound cooked lean ground beef (90% lean)
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 jar (12 ounces) home-style beef gravy
1/4 teaspoon reduced-sodium soy sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef over medium heat for 2-3 minutes or until heated through. Add the vegetables, gravy, soy sauce, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are crisp-tender. Drain spaghetti; stir into beef mixture.

Nutrition Facts : Calories 267 calories, Fat 4g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 425mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 4g fiber), Protein 16g protein.

BEEF LO MEIN



Beef Lo Mein image

A classic stir-fried noodle dish, just about the paradigm. You can make this with pork, chicken, shrimp, or any other bit of meat or fish you have or keep it entirely vegetarian; it's eminently flexible and an important part of every home cook's repertoire. The variation that follows is a traditional dish for New Year's celebrations and wedding banquets. E-fu noodles, which are long, thin, flat egg noodles, symbolize long life. Most Asian groceries carry them, but if you cannot find them, regular egg noodles are fine too. The meat will be easier to slice thinly if you freeze it for 30 to 60 minutes first. (This is always the case with any boneless meat or poultry.)

Yield makes 4 servings

Number Of Ingredients 12

Salt to taste
1/2 pound fresh Chinese egg noodles
3 tablespoons peanut or neutral oil, like corn or grapeseed
1/2 pound sirloin (New York) strip steak, very thinly sliced and cut into 2-inch-long strips
2 tablespoons soy sauce
1 large onion, thinly sliced
1 1/2 pounds broccoli, tops only, cut into bite-sized florets
1 red bell pepper, stemmed, seeded, and cut into thin strips
1 tablespoon minced garlic
2 teaspoons peeled and minced or grated fresh ginger
1/2 cup chicken stock, preferably homemade (page 160), or water
1/2 cup unsalted cashews, roughly chopped, or shelled peanuts, optional

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.

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