BEEF LO MEIN
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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
Make and share this Beef Lo Mein recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
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.
BEEF LO MEIN - WW
Make and share this Beef Lo Mein - Ww recipe from Food.com.
Provided by JESMom
Categories Steak
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 356.2, Fat 17.4, SaturatedFat 2.8, Cholesterol 31.2, Sodium 988, Carbohydrate 29.4, Fiber 2.2, Sugar 3.3, Protein 19.2
BEEF LO MEIN
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
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
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
- Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
- Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
- Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
- Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
BEEF LO MEIN
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
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.
SLOW-COOKER BEEF LO MEIN
Enjoy a delectable Chinese classic like you never have before. Trade the wok for the slow-cooker, and try our Slow-Cooker Beef Lo Mein recipe today.
Provided by My Food and Family
Categories Home
Time 8h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium-high heat. Add meat, in batches; cook and stir 3 to 5 min. or until browned. Remove from skillet; set aside.
- Place onions and garlic in slow cooker. Add meat, water chestnuts and mushrooms. Mix dressing, stir-fry sauce and tapioca until blended; pour over meat and vegetables. Cover with lid.
- Cook on LOW 7 to 9 hours (or on HIGH 3-1/2 to 4-1/2 hours).
- Stir in frozen vegetables. Cover with lid. Cook on HIGH 30 to 40 min. or until vegetables are crisp-tender. Meanwhile, cook noodles as directed on package, omitting salt; drain. Stir nuts into meat mixture. Serve meat mixture over noodles.
Nutrition Facts : Calories 550, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 820 mg, Carbohydrate 56 g, Fiber 4 g, Sugar 12 g, Protein 36 g
GROUND BEEF LO MEIN
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
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
It only takes 22 minutes to make classic savory beef lo mein at home.
Provided by Rhoda Boone
Categories 22-Minute Meals Noodle Beef Pepper Pea Soy Sauce Ginger Dinner Lunar New Year Takeout at Home
Yield 4 servings
Number Of Ingredients 14
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.
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4.9/5 (56)Calories 323 per servingCategory Noodles And Pasta
- 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.
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