Wednesday, December 14, 2011

Beef Lo Mein (stir fry with noodles)

The sauce and noodles make this delicious dish.  Use whatever vegetables you prefer, and linguine noodles can be used in place of the udon noodles. I just love the  udon noodles because they're so quick  cooking and tender, and  they're less than a dollar more than linguine noodles, so why not?

I didn't specify a certain cut of meat because preference varies and you really can use just about any cut you have on  hand,  just cut it super thin, on a bias, and against the grain, and cook it fast, to ensure tender beef.  This is  a great dish to stretch a buck with steak.

While you slice and dice your veggies, marinade the beef for about 20-30 minutes.

Marinade:1-2 lb piece of beef, I used two thin cut top round steaks because they're cheap where I get them. :)
Marinate them whole in large resealable plastic baggies, with:
4 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 fat Tablespoons grated garlic
pinch of crushed red pepper flakes
pinch of black pepper

Squeeze all the air out of the baggie,  and squish the marinade around the beef real well so all the meat gets coated.  Refrigerate 20-30 minutes.

For the stir fry:
about 2 Tablespoons of vegetable oil for frying
1 cup beef broth
1 Tablespoon oyster sauce
1 Tablespoon cooking Sherry
1 Tablespoon honey
2 Tablespoons soy, divided
1 Tablespoon Black Bean and Garlic sauce(in a small dark jar in the Asia section of the grocery)

slice the marinated  beef very thin, on the bias, and against the grain
1 carrot, ribboned with a potato peeler
large handful of mushrooms, sliced
1 green  bell pepper, chopped
1/2 red bell pepper, chopped
1/2 small  head of cabbage, very thinly sliced
baby corn,  cut  into about 1-inch  pieces
scallions, to garnish

1 heaping Tablespoon cornstarch melted into about 2 Tablespoons of cool or room temp beef broth or water.

about 2 cups of cooked and drained udon or linguine noodles.

The cooking goes fast, so be sure to have everything you need assembled and  ready.

In a large, high sided frying pan or wok, over high heat, cook the beef in small batches, so it doesn't become steamed  by too  much in the pan and overcook.
Set the beef aside on a plate as you finish each batch.

Add bell peppers, mushrooms, and carrots in the vegetable oil, if needed.
Keep the veggies moving, and when the mushrooms begin to darken and cook, remove veggies with a slotted spoon and set a side on a plate.

Turn heat down just a hair, and add beef broth,  oyster sauce, rice wine vinegar, sherry,  and half the  soy sauce.
Stir to combine well, and add veggies and beef back to the pan. Add baby corn and cabbage,tossing everything together well, and keeping it all moving until baby corn is heated and cabbage  starts  to wilt. Just a minute or two.
Add the other Tablespoon of soy.
Push everything to the side a  little and add  cornstarch mixture. Toss all together well.
Add noodles and  toss  well.
Turn off heat, but keep tossing everything well to coat noodles, wilt cabbage a bit more (I like my cabbage with  a little crunch  left), and sauce thickens.  This isn't a real saucy dish,  just enough to coat.

Top with scallions and serve!

1 comment:

  1. Your recipe looks delicious. Did you make a recipe for stir fry sauce here? Because I think it was juicy. Thanks for sharing it here and I want to cook it by my self.