Beef And Spinach Lo Mein Recipes

BEEF & SPINACH LO MEIN

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.

BEEF LO MEIN

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.

BEEF & SPINACH LO MEIN

Steps:

• 1. For directions please go to the recipe page: http://foodyschmoody.blogspot.com/2013/09/beef-spinach-lo-mein-fake-out-take-out.html

BEEF AND SPINACH LO MEIN

Steps:

• 1. In a small bowl, combine the hoisen sauce, soy sauce, wter, sesame oil, garlic, and pepper flakes.
• 2. Pour 1/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 10 minutes. Set remaining marinade aside.
• 3. Cook spaghetti according to package directions
• 4. Meanwhile, in a large skillet, stir-fry beef in 3 teaspoon canola oil in batches for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
• 5. Drain spaghetti and set aside.
• 6. In the skillet, stir fry water chestnuts, red pepper, and onions in remaining oil until onions are tender.
• 7. Stir in the spinach, spaghetti, and reserved marinade. Cook and stir for 2-3 minutes or until spinach is wilted. Return beef to pan; heat through