Beef Lo Mein

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Apparently its improvisation week at my house. I found a recipe online for chicken lo mein that called for using noodles from a package of Ramen. Since we usually have Ramen lying around in the pantry, I thought this would be a good way to get rid of it. But today, when I went to pull it out, I found out we only had two packages and I needed three. So, I decided to use capellini noodles instead. The other problem is that you're supposed to use the flavor packet from one of the Ramen packages. Which would have worked out, had I had beef. But we had chicken and shrimp. I also somehow managed to not have beef broth, stock or bouillion cubes in the house. Yeah...I think we need to do some restocking of the pantry.

I had to scrap the recipe I had found online almost entirely since we didn't have most of the necessary ingredients. Hence, the original part. 

I do think this would taste better with a beefier flavor so I'll have to have one of those items on hand for the next time that I make this. Tom decided to add A1 to his and he said it made it better, but considering he could drink A1 right from the bottle if I let him, I can't tell you whether or not that is really a good idea.


Beef Lo Mein
Source: A Cookaholic Wife Original
Servings: 4
Printer Friendly

Ingredients:
    • 1 lb. flank steak or london broil
    • 1 package frozen stir fry vegetables (carrots, mushrooms, snap peas, etc.)
    • 2 tbsp. soy sauce
    • 1 tbsp. sesame oil 
    • 1/4 box capellini pasta
    • 1 tbsp. teriyaki sauce
    • salt, pepper, garlic, paprika, ginger

Directions:
1. Cut the meat into approximately 1/2 inch strips. Season liberally with salt, pepper, garlic, paprika and ginger.
2. In a large pot add water and salt. Cook the pasta according to directions.
3. In a large skillet, heat the sesame oil over medium high heat. Add the meat and cook until the meat is no longer red.
4. Add the bag of frozen vegetables and reduce heat to medium. Cover and cook until the vegetables are softened.
5. Add the soy and teriyaki sauce. Drain the noodles and stir into the meat and vegetable mixture. Stir well until combined and noodles are a light brown color.

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