| Beef and Vegetable Lo Mein
Asian
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| Authentic tasting, quick to prepare. Who needs takeout? If your wok does not hold all the noodles, prepare in batches with a proportionate amount of sauce. |
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| Ingredients |
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1 pound chow mein or spaghetti noodles, cooked al dente
meat mixture
1 pound boneless top sirloin, sliced into bite-sized pieces
1 tablespoon oyster sauce
1 tablespoon minced ginger
1 clove garlic, minced
1 teaspoon sugar
1 tablespoon soy sauce
vegetable mixture
1 tablespoon vegetable or peanut oil
3 carrots, peeled and julienned 1/4 inch
1 cup julienned bamboo shoots
1 small onion, thinly sliced
2 cups thinly sliced bok choy
2 cloves garlic, chopped
1 tablespoon minced ginger
sauce
1/4 cup dry or cream sherry
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 teaspoon sesame oil
garnish
4 scallions, thinly sliced
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Steps
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| 1 | Place a heat-proof serving platter in the oven and heat to 200°F. |
| | 2 | In a small bowl, combine ingredients for meat mixture and set aside. |
| | 3 | In another small bowl, whisk together sauce ingredients. |
| | 4 | In a large wok or large frying pan, over very high heat, add oil. Add noodles and stir fry, allowing them to get a little bit brown before turning. When noodles are heated, add half of the sauce, and cook for 1 minute, tossing noodles in sauce. Remove to serving dish in oven. |
| | 5 | Add a bit more oil, if needed, to wok, then add vegetables and stir fry until crisp-tender, 3 to 5 minutes. Add remaining sauce and cook 1 minute more. Pour vegetables over noodles, toss them together, and continue to keep warm. |
| | 6 | Add meat mixture to wok and stir fry, approximately 4 minutes. |
| | 7 | Spoon meat mixture over noodles. Garnish with scallions and serve. |
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| Yield |
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original recipe yield: 6 servings
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