Beef Lo Mein

In the grocery store recently, Ian spotted chow mein noodles and asked if we could try the “dried worms . . . someday.” I am nothing if not susceptible to suggestions, and I have been craving Chinese food ever since. This simple recipe from an old Weight Watchers cookbook hit the spot.

Ingredients:

  • 1/2 pound fresh lo mein noodles or spaghetti
  • 3/4 cup low-sodium beef broth
  • 1/4 cup sake or rice wine
  • 1 1/2 tablespoons corn starch
  • 1 tablespoon sugar
  • 1 teaspoon Asian (dark) sesame oil
  • 1 tablespoon olive oil, divided
  • 1 pound beef top round, cut into thin strips (I actually used bottom round, which the butcher told me was essentially the same and cost 70 cents less per pound)
  • 1/2 pound sliced mushrooms
  • 3 green onions, chopped
  • 3 garlic cloves, minced
  • chow mein noodles for garnish (to please the 5 and under set, mainly)

Directions:

  1. Cook the noodles or spaghetti according to package directions. Drain and set aside.
  2. Combine the broth, sake or rice wine, soy sauce, cornstarch, sugar, and sesame oil in a small bowl; set aside.
  3. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the olive oil, then add the beef. Stir-fry until just cooked through, 3–4 minutes. Transfer to a plate.
  4. Swirl in the remaining 1 teaspoon of olive oil, then add the mushrooms, green onions, and garlic. Stir-fry until softened, about 3 minutes.
  5. Add the broth mixture to the vegetables and cook, stirring constantly, until the mixture boils and thickens, about 2 minutes.
  6. Stir in the beef and noodles. Cook, tossing frequently until heated through, about 1 minute.
  7. Garnish with chow mein noodles (optional).

 

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