Beef Lo Mein
Note: Freezing the flank steak for 30 minutes before slicing makes it easier to get extra thin slices, which work best in this recipe. From Meredith Deeds.
• 8 oz. lo mein noodles or spaghetti
• 1/3 c. oyster sauce
• 1 tsp. sesame oil
• 1/4 c. low-sodium soy sauce
• 1/4 c. rice wine vinegar
• 1 tbsp. honey
• 1 lb. flank steak, thinly sliced against the grain
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. cornstarch
• 2 tbsp. plus 2 tsp. vegetable oil, divided
• 1 tbsp. minced ginger root
• 2 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 1 carrot, cut into matchsticks
• 1 small head broccoli, cut into small florets
• 1 red pepper, sliced into thin strips
Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
Meanwhile, whisk oyster sauce, sesame oil, soy sauce, vinegar and honey together in a medium bowl.
Place the beef in another medium bowl and toss with salt and pepper, and then cornstarch.
Heat 1 tablespoon oil in a large wok or large skillet over high heat. Add half of the beef and cook, tossing often, until medium-rare, about 2 minutes. Use a slotted spoon to transfer to a plate. Repeat with another 1 tablespoon oil and the remaining beef.
Once the beef has cooked, heat the remaining 2 teaspoons oil in same work skillet over high heat. Cook ginger, garlic and red pepper flakes, stirring, for 30 seconds. Add the carrot and broccoli and cook until vegetables are softened, about 3 minutes. Add red pepper and cook for another minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1 to 2 minutes more. Add beef and stir to combine. Serve hot.
Nutrition information per serving:
Calories 560 Fat 16 g Sodium 1,780 mg
Carbohydrates 65 g Saturated fat 3 g Total sugars 10 g
Protein 39 g Cholesterol 70 mg Dietary fiber 7 g
Exchanges per serving: 1 vegetable, 3 starch, 1 carb, 4 lean protein, 1 fat.