Beef-Broccoli Lo Mein

Here is another recipe we enjoyed. It has a bit of a kick to it so adjust the amount of chile paste based on your preference.

Here is what my recipe looked like:



















Here is what the original recipe looks like:

Beef-Broccoli Lo Mein

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Serve this quick-and-easy noodle dish with store-bought egg rolls and fortune cookies.

Yield

6 servings (serving size: 1 1/3 cups)

Ingredients

• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil (I didn't have this, so I used 1/2 canola oil and 1/2 sesame oil)
  
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups chopped broccoli (I used a variety of broccoli, sugar snap peas, & red pepper.)
  
• 1 1/2 cups vertically sliced onion
• 1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon chile paste with garlic

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Nutritional Information

Calories: 327 (26% from fat)

Fat: 9.3g (sat 3g,mono 3.6g,poly 1.6g)

Protein: 21.7g

Carbohydrate: 39.1g

Fiber: 2.9g

Cholesterol: 36mg

Iron: 3.6mg

Sodium: 382mg

Calcium: 47mg

Marion Winik, Cooking Light, OCTOBER 2003

Stir-Fried Beef with Broccoli and Bell Peppers

Yield

6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)

Ingredients

• 1 pound flank steak, trimmed
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper
• 3 1/2 tablespoons water, divided
• 2 tablespoons oyster sauce
• 1/4 teaspoon crushed red pepper
• 3/4 pound broccoli
• 2 tablespoons canola oil, divided
• 1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
• 4 cups hot cooked long-grain rice

Preparation

1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

Nutritional Information

Calories: 323

Fat: 10.7g (sat 2.7g,mono 5.1g,poly 1.8g)

Protein: 21.2g

Carbohydrate: 35.2g

Fiber: 2.8g

Cholesterol: 26mg

Iron: 3.2mg

Sodium: 273mg

Calcium: 62mg

Diane Morgan, Cooking Light, JULY 2009

Emily's family tried this when Teresa visited in June and it was a winner!

Lettuce Wraps

This is one of my absolute favorite recipes. I omit the cashews and substitute grated jicama in place of the water chestnuts because Dale doesn't like them. I usually cut the sesame seeds in half and never make the sauce. Although, mom prefers these with the sauce so it's probably based on your personal preference.


Lettuce Wraps

2 chicken breasts (cooked and diced)
1/2 cup shredded carrots
1/2 cup chopped celery
1 can chopped water chestnuts
4 tbsp cashews
2 green onions chopped
2 Tbsp sesame seed
2 stalks cilantro leaves
1 tsp fresh ground ginger

Stir fry all of the above in:
1 Tbsp olive oil
1/3 c. soy sauce
2 tbsp rice wine vinegar

Serve with sauce:
1/2 c. soy sauce
1/4 tsp spicy Chinese mustard
1 tsp peanut sauce
1/8 tsp fire oil

Wrap in cool, dry ice-burg lettuce