BEEF LO MEIN
This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!
Provided by Bill
Categories Noodles and Pasta
Time 45m
Number Of Ingredients 24
Steps:
- 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.
- Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
- Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
- Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
- Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
- Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
- Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
- Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!
Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
SHRIMP LO MEIN
Steps:
- For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
- For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
- For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
- In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
- Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
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
SHRIMP LO MEIN
This is pretty much like the shrimp lo mein you buy at an Asian takeout place. You can use chicken instead of shrimp, or even both for a delicious mix. To make it healthier, you can throw in some chopped veggies too.
Provided by melodee
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 102.8 g, Cholesterol 145.8 mg, Fat 17 g, Fiber 5.8 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 1333.5 mg, Sugar 14.4 g
BEEF AND SHRIMP LO MEIN
Make and share this Beef and Shrimp Lo Mein recipe from Food.com.
Provided by Iron Woman
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Season beef and shrimp with salt and white pepper lightly.
- In a heavy saute pan or pot, pour in oil and heat up very hot. Put in shrimp and beef - saute one minute.
- Add carrots, onions, garlic, and water chestnuts. Continue to saute for 2 minutes, then add Teriyaki sauce and mix.
- Sprinkle sifted cornstarch and stir on lower to medium heat.
- Add broth and sesame oil and let thicken.
- Add green beans, bell peppers, and lemon juice. Mix well.
- Finish with green onions and parsley.
- Pour over Lo Mein noodles and finish with toasted sesame seeds.
Nutrition Facts : Calories 1607.8, Fat 91.4, SaturatedFat 22.1, Cholesterol 405.7, Sodium 2482.3, Carbohydrate 105, Fiber 10.9, Sugar 12.1, Protein 94.5
BEEF & SHRIMP LO MEIN
Steps:
- Stir all the sauce ingredients and set aside.
- Slice the beef into thin strips, place in a bowl and season with your preferred seasoning ( I also like to marinade mine in a little soy sauce) and then set aside. Then season shrimp and set aside in a separate bowl.
- If you are using box lo mein noodles make according to package and drain. If using cooked lo mein noodles, rinse them under hot water to loosen them and drain thoroughly and set aside.
- Prepare the garlic and all the vegetables to have them ready for cooking.
- Place the wok over high heat and add one tablespoon of oil to coat the wok, and add the beef and sear each sides for about 1 minute. Remove the beef from the wok and set aside. Add shrimp and sear both sides until pink, remove and set aside.
- Add another tablespoon of oil along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 1 minute.
- Add the onion and white parts of the scallions and stir-fry for another 30 seconds
- Add the prepared noodles. They should not be stuck together, if they are stuck rinse them with warm water to loosen them up before adding to wok.
- Add the Shaoxing wine and toss the vegetables and noodles together, after about 45 seconds, add your pre-mixed sauce and stir-fry making sure to mix sauce evenly throughout.
- Next, add the green scallion parts, snow peas, beef, and shrimp and combine well.
- Adjust the seasonings to your liking ( feel free to add more soy sauce, hoisin sauce, sesame oil, salt and pepper according to your preference)
- Remove from heat and serve.
BEEF & SPINACH LO MEIN
If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes., Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture., Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through., Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper.
Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 681mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
SHRIMP LO MEIN WITH BROCCOLI
Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok.
Provided by Anonymous
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
- Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.
Nutrition Facts : Calories 833.8 calories, Carbohydrate 109.5 g, Cholesterol 531.2 mg, Fat 14.3 g, Fiber 7.6 g, Protein 63.9 g, SaturatedFat 3.3 g, Sodium 2240 mg, Sugar 17.7 g
QUICK SHRIMP LO MEIN
This shrimp lo mein is easy to prepare and tastes wonderful! Can double the sauce if you like more. Can add additional water or broth to sauce if you like it less thick. Use whatever combination of vegetables you like for about 4 cups total. You can also serve the vegetables and shrimp over the noodles, as opposed to tossing them together.
Provided by alice
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
- Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
- Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 43.3 g, Cholesterol 172.6 mg, Fat 10.7 g, Fiber 4.5 g, Protein 27.3 g, SaturatedFat 1.5 g, Sodium 1272.5 mg, Sugar 4.5 g
SHRIMP LO MEIN
Make and share this Shrimp Lo Mein recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.
- For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.
- Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat wok over medium-high heat. Stir-fry garlic, celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
- Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.
- Stir prepared sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or pasta, green onions and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Garnish with cilantro and serve immediately.
Nutrition Facts : Calories 267.5, Fat 6, SaturatedFat 0.9, Cholesterol 167.2, Sodium 1439.5, Carbohydrate 31.1, Fiber 3.4, Sugar 4.3, Protein 22.1
SHRIMP LO MEIN
This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)
Provided by Manda
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients and set aside for 10 minutes.
- In skillet or wok, heat 1 tsp oil over high heat.
- Drain shrimp, reserving soy mixture.
- Cook shrimp until pink, 2-3 minutes.
- Remove from skillet.
- Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
- Add to shrimp.
- Cook cabbage in skillet with remaining oil 1 minute.
- Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
- Cook until thickened, 1 minute.
- Remove from heat and mix in scallion and fettucini.
Nutrition Facts : Calories 463.1, Fat 8.1, SaturatedFat 1.5, Cholesterol 238.9, Sodium 2570.3, Carbohydrate 60.7, Fiber 6.7, Sugar 8.1, Protein 37.4
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