Beef Lo Mein

Beef Lo Mein :-This Beef Lo Mein dish that you can make at home tastes exactly like what you would get at a Chinese takeout restaurant (or even better, because it comprises a greater quantity of vegetables than your regular takeaway meal). It’s also simple to put together. If you are a fan of lo mein, you really must give this dish a shot!

Why You’ll Love This Takeout-Style Recipe

1 . It’s Quick and Simple.

If you keep a few essential ingredients on hand, such as garlic and soy sauce, as well as instant flavor-makers, such as hoisin (which is roughly equal to Asian barbecue sauce) and sesame oil,
you will never be more than thirty minutes away from preparing a nutritious supper, such as this Vegetable Lo Mein. If you use frozen vegetables, the timing will be much shorter.

2 . Everyone Will Enjoy It.

At the very least once every week, recipes for healthy stir fry are something that may be found around these parts. In part because they are easy to prepare and healthful, but primarily because they are wonderfully delicious and popular among a large number of people.

3 . It’s Easy on Your Wallet.

This recipe, together with the Tofu Stir Fry, can be prepared at a low cost. Simple and wholesome components are used in the preparation of beef lo mein.
Within the context of this meal, the beef (and thus your dollar) goes a long way because of the noodles.

4 . It’s Flexible.

The ingredients that go into making lo mein are noodles, a protein (often beef or chicken), veggies, and a sauce that is both sweet and salty.
The following recipe serves as a point of departure. Include any other vegetables that you have on hand, season to taste, and serve with any of your preferred sides. Feel free to make whatever substitutions you like.

What’s the Difference Between Beef Chow Mein and Beef Lo Mein?

It literally translates to “fried noodles.” The noodles are first cooked, and then they are pan-fried, before the remaining ingredients are added. (This recipe for Chicken Chow Mein is an excellent choice.)

To “tossed noodles” is what “lo mein” signifies. After the noodles have been cooked, be sure to incorporate them into the stir-fried meat and vegetables.
This dish is traditionally known as beef lo mein because the noodles are added at the very end of the preparation process.
It is totally up to you to decide whether chow mein or lo mein is the superior option.

The Ingredients:

1 . Beef.

The protein of choice for today’s lo mein dish. A variety of vital vitamins, including B6 and B12, as well as protein and iron, can be found in beef. When used in moderation, it is considered to be healthy.

2 . Noodles.

Saucy noodles that are slippery are a treat in every way! The use of whole grain noodles, which are higher in fiber and nutrients, is my preferred method for achieving a healthy twist (this method is also utilized in my Stir Fry Noodles cooking method).

3 . Garlic + Ginger + Soy Sauce. The stir fry Big Three.

4 . Hoisin.

You can prepare stir fries with a fantastic flavor profile by using this sauce, which combines sweet, salty, and umami flavors. Every time I need it, I have a jar of it on hand.

5 . Vegetables.

When it comes to stir fries, my go-to mix of vegetables is broccoli, bell pepper, and carrots because of the spectrum of colors and the variety of nutrients they provide.
Snow peas are another delectable delicacy. With that being said, you may create stir fry with virtually whatever vegetable you happen to have on hand.

6 . Water Chestnuts.

Despite the fact that they are not required, I have been enamored with their crunch ever since I was in high school and I ordered Mongolian beef lo mein with my own money for lunch.

7 . Toasted Sesame Oil.

The use of this, which is not required, gives the lo mein a more polished and finished flavor. As a result of its highly nutty and savory flavor, it makes it even more difficult to quit eating the lo mein.

Instructions:

Put the meat in the freezer for 15 minutes to make it firmer. This will make it easier to cut. Cut the beef into very thin pieces, no more than 1/4 inch thick. Any long slices should be cut in half across the middle. Each strip should be about 3 inches long.
Put the beef in a good-sized bowl. Mix the baking soda and 2 tablespoons of water together in a small bowl. Add the beef and toss to coat. In order to make it more soft, let it sit for five minutes.
At the same time, cook the noodles in a big pot of salted water until they are just barely firm. Run cool water over the drain and rinse. Put away.
Put the soy sauce, hoisin, garlic, ginger, and red pepper flakes in a small bowl or a bigger liquid measuring cup. Stir them together. Keep close to the stove.
Place the oil in a big nonstick skillet or wok and heat it over medium-high heat. It will take about three minutes of cooking after adding the meat until it is crispy on the outside and still pink inside.
The meat is going to leak, which is fine. Add one tablespoon of sauce and stir. Cook for thirty seconds. Use a big spoon to put the beef on a plate. Any cooking juices that are left over will cook off.
Place the broccoli, bell pepper, and carrots in the pan. It will take about two minutes of cooking until the potatoes are crisp-tender. Add the last 4 tablespoons, or 1/4 cup, of water and mix it in.
Then, let the veggies steam for another 2 minutes, or until the broccoli turns bright green and most of the water has been cooked off.
Add the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture. Mix well, then let it cook for 30 seconds more.
Turn the heat down to medium. Place the noodles and beef on top, then pour the rest of the soy sauce mixture on top. Toss and stir the noodles with tongs until they are warm all the way through.
If you want to, drizzle the sesame oil over the top and then put the rest of the green onion on top. Sprinkle to mix. Have fun!