Wednesday, December 14, 2011
Beef Lo Mein (stir fry with noodles)
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!