What Is in Beef Lo Mein
The next nighttime the thought of cooking a healthy dinner feels like a horror, call in the Beefiness Lo Mein!
Fast cooking, amenable to whatsoever vegetables are lurking in your fridge, and ultra family-friendly (Beef! Noodles! Yummy sauce!), this simple noodle stir fry is dinner tonight and lunch tomorrow… assuming you don't smooth it all off in one sitting. Information technology's like shooting fish in a barrel to practice.
Healthy stir fry recipes make an advent at to the lowest degree once a week around these parts.
Keep a few staples like garlic and soy sauce on paw, along with instant flavor-makers like hoisin (the rough equivalent of Asian barbecue sauce) and sesame oil, and a nutritious dinner is never more than than xxx minutes away, fewer if you are super speedy or use frozen vegetables.
Almost frequently we serve our stir chips with brown rice, like this Teriyaki Beefiness Stir Fry or Crockpot Beef and Broccoli.
When I'm in the mood for something different or want something more comforting, it's the noodle stir fries like Vegetable Lo Mein, archetype Stir Fry Noodles, and Kickin' Black Pepper Pork Stir Fry from my cookbook that hit the spot.
Nosotros eat meatless fairly often (Tofu Stir Fry is another fave), merely every now and so, information technology'southward squeamish to throw beefiness into the mix.
Cheers to whole grain noodles and plenty of vegetables, the beef (and thus your dollar) goes a long way in this recipe.
Beef lo mein is affordable to make, and unlike the fast food lo mein that'due south bad for you because of excess added sugars and oils, lack of whole grains, and a weak number of vegetables, this recipe is made of simple, nutritious ingredients.
How to Make Beefiness Lo Mein
Lo mein is made of noodles, a protein (usually beefiness or chicken), vegetables, and a sweet and savory sauce.
The recipe hither is a starting indicate. Feel free to swap in other vegetables you have on mitt and flavour to taste.
Beefiness Lo Mein five. Beef Chow Mein
These are two popular Chinese entrees that are similar in flavour and ingredients, but the preparation of the noodles differs.
- Grub mein ways "fried noodles." The noodles are cooked, and then pan fried before adding the other ingredients.
- Lo mein ways "tossed noodles." You cook the noodles, so stir them into the stir fried meat and vegetables.
Since the noodles in this recipe are tossed in at the terminate, that makes it beefiness lo mein. (Wow your friends with this 1!)
The Ingredients
- Beef. Today'due south lo mein protein of selection. Beef offers protein, fe, and several essential vitamins such as B6 and B12. It's regarded to be salubrious in moderation.
- Noodles. Authentic lo mein recipes telephone call for Chinese egg noodles, which are made with wheat flour and eggs. Withal, any long noodles you accept access to will do nicely. For a healthy spin, I prefer to use whole grain noodles, which are college in cobweb and nutrients. Soba noodles (a Japanese noodle made of buckwheat), whole grain spaghetti noodles, or whole grain fettuccine noodles all piece of work well.
- Garlic + Ginger + Soy Sauce. The stir fry Large Three. These are the courage of many many stir fry recipes.
- Hoisin. This sweet/savory/umami sauce is most all you need to make fabulously flavored stir fries. I always have a jar of information technology on hand.
TIP!
Hoisin is widely available at merely about any major grocery store. Look for it in the Asian or international food aisle. Or, use information technology equally a reason to visit your local Asian market.
- Vegetables. My favorite combination of vegetables for stir chips is broccoli, bell pepper, and carrots for the assortment of colors and nutrients. That said, you can brand stir fry with just nigh any veggie yous have around.
- H2o Chestnuts. While optional, I take been smitten with their crunch since I was in high school ordering Mongolian beefiness lo mein with my hard-earned dollars at lunch.
- Toasted Sesame Oil. While optional, this adds a professional, finished taste to the lo mein. Its intensely nutty, savory, and makes the lo mein all the harder to stop eating.
The Directions
- Slice the beef and coat with the baking soda and h2o mixture to tenderize.
- Meanwhile, cook the noodles until al dente. Gear up aside.
- Stir together the sauce ingredients in a measuring cup.
- In a wok or large, nonstick skillet, cook the beef over medium high heat with 1 tablespoon of the sauce for most 3 minutes. Fix aside.
- Cook the vegetables for virtually 4 minutes.
- Reduce the estrus to medium and add the beef, noodles, and more sauce. Stir until the noodles are heated through. Serve with sesame oil and green onions. ENJOY!
Storage Tips
- To Shop. Air-condition leftover beefiness lo mein in an closed container for 4 days.
- To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a picayune h2o or broth onto the nooldes to keep them from drying out.
- To Freeze. Freeze in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.
Meal Prep Tip
Chop all vegetables up to ane twenty-four hours in advance, and store them in an airtight storage container in the refrigerator.
Recommended Tools to Make this Recipe
- Bandage Fe Skillet. If you prefer a bandage iron skillet over a wok, this 12-inch Staub with enamel bottom is second to none!
- Knife Set. This 10-slice Zwilling set stays sharper longer than expected.
- Pasta Strainer. A 5-quart colander with big handles is perfect for noodles for the whole family.
The Best Wok
This 12-inch flat lesser wok is made with hard anodized aluminum that heats very evenly, and is rubber upward to 500 degrees F for stove-to-oven cooking too.
Beef lo mein, you lot are my thought of using your noodle! (#hadto #sorrynotsorry).
- one pound sirloin top round steak, or flank steak
- 1/2 teaspoon baking soda
- 6 tablespoons water divided
- vi ounces long noodles such as whole grain spaghetti or whole grain fettuccine, soba noodles, or udon noodles
- one/4 cup reduced sodium soy sauce plus additional to taste
- i/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 sense of taste
- i tablespoon canola oil or peanut or grapeseed oil
- 2 medium carrots peeled and cutting into sparse coins
- 1 head broccoli cut into small florets (near three cups), or 3 cups thinly sliced cabbage
- ane ruby-red bell pepper cored and thinly sliced
- 1 8-ounce can sliced h2o chestnuts, drained
- 4 greenish onions thinly sliced divided
- 2 teaspoons toasted sesame oil optional
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For easier slicing, place the beef in the freezer for fifteen minutes to house up. Cut the beef across the grain into very sparse (1/iv-inch or smaller) slices. Cut whatsoever long slices in half cantankerous wise (each strip should be effectually 3 inches or and so long).
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Place the beefiness in a medium basin. In a small bowl, stir together the blistering soda and 2 tablespoons of the water. Cascade over the beefiness and toss to coat. Let sit 5 minutes (this helps to tenderize it).
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Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Bleed and rinse under cool water. Set aside.
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In a small-scale bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and crimson pepper flakes. Go on handy about the stove.
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In a wok or big, nonstick skillet, heat the oil over medium loftier. Add the beefiness and melt until well-baked on the outside but still pink on the within, nigh iii minutes. The beefiness volition give off liquid, which is fine. Stir in one tablespoon of the sauce and allow cook thirty seconds. With a large spoon, scoop the beef onto a plate (whatsoever cooking juices left backside will cook away).
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Add the carrots, broccoli, and bell pepper. Cook until well-baked-tender, about 2 minutes. Stir in the remaining 4 tablespoons (ane/4 cup) of water and allow the vegetables steam until the broccoli turns brilliant green and most of the liquid has cooked away, nearly 2 minutes more.
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Stir in the h2o chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
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Reduce the estrus 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.
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Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!
- TO STORE: Air-condition leftover beef lo mein in an airtight container for 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a piffling water or broth onto the nooldes to keep them from drying out.
- TO FREEZE: Freeze in an airtight freezer-safe container for up to iii months. Let thaw overnight in the fridge.
Serving: 1 of 4 Calories: 480 kcal Carbohydrates: 59 g Protein: 36 g Fatty: 12 g Saturated Fat: 3 g Polyunsaturated Fat: 3 one thousand Monounsaturated Fat: v chiliad Trans Fat: i g Cholesterol: 70 mg Potassium: 1029 mg Fiber: six g Sugar: 11 g Vitamin A: 6647 IU Vitamin C: 105 mg Calcium: 119 mg Iron: 5 mg
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Source: https://www.wellplated.com/beef-lo-mein/
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