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
LA CHOY BAMBOO BEEF
This is from the La Choy Collection of Favorite Recipes, and a dish that both my husband and I enjoy. It is easy to make, healthy, and easy clean-up.
Provided by Maureen in MA
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In wok or skillet, cook beef and onion in oil until meat browns; about 5 minutes.
- Add beef broth and mushrooms, cooking 5 minutes more.
- Combine cornstarch, soy sauce and water. Stir into meat mixture. Cook, stirring constantly, until thickened.
- Stir in vegetables and fruit. Heat until hot.
- Serve immediately with chow mein noodles.
CHOP SUEY
Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.
Categories Pork Vegetable Stir-Fry Dinner Bok Choy Sugar Snap Pea Gourmet Dairy Free Peanut Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
- Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
- Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
- Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
- Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
LA CHOY BEEF & BROCCOLI
This is a simple dish from the La Choy Simple Classics - Best Recipes #23 cookbook. My husband and I both enjoy it with either white or brown rice.
Provided by Maureen in MA
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, mix together soy sauce and cornstarch. Add meat and toss to coat. Let meat marinate for 30 minutes.
- In a large wok (or dutch oven), brown meat quickly in 1/4 cup Peanut oil until it loses its red color. Remove from pan; set aside; and discard extra oil.
- Add remaining 1/4 cup of oil and saute ginger root and garlic over high heat. Add broccoli to pan (stirring constantly) and cook until just tender. Blend in oyster sauce, sherry, red pepper and sesame oil and cook 1-2 minutes longer.
- Add water chestnuts and reserved meat; mix so that everything is blended.
- Serve immediately.
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10 MINUTE CHOW MEIN • LOVE FROM THE OVEN
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Cuisine ChineseCategory Main CourseServings 8Estimated Reading Time 5 mins
- Start by preparing noodles or spaghetti as directed on package. While water is heating to a boil, prepare stir fry.
- Cut vegetables into bite-size pieces. If you're cooking more than one type of vegetable, cut into smaller pieces so they cook at similar rates. Add oil to pan, enough to cover the bottom of a large skillet or wok, and heat to medium. When hot, add vegetables and cook, stirring occasionally, until they are tender and slightly darker in color. Add in sweet and sour sauce and stir well to combine and cover. Remove from heat.
- Prepare La Choy Beef Chow Mein according to package directions. One heated, add noodles, vegetables and chow mein to a large bowl and gently stir to combine. Top with sprinkle of La Choy Chow Mein noodles. Serve immediately.
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