February 12, 2011

Beef Lo Mein

This stuff is SO good.  In fact, I came home from work last Friday exhausted and starving, and I didn't mind making this because it wasn't that much work.  Friday is usually that day when I pull out the last of that week's food reserves.  The very last choice of what I had on a potential menu plan for the week is created on this day. This week, the last of the food reserves was used up on Thursday.  Yesterday we ordered pizza.  However, last Friday I cooked. 

I didn't really start eating Chinese food until about 2 years ago.  My least favorite thing about going out for Chinese is that your clothes (and coat) will smell like a Chinese restaurant until you wash them.  We don't go out for it often, but I do make Chinese at home a lot these days.  Then I notice that my entire house (including my coat) will smell like oil and soy sauce for a day or two.

(Easy) Beef Lo Mein
(Serves 2)
6 oz. of dry spaghetti (almost half the box)
1 teaspoon sesame oil
1T. vegetable oil
1 1/2 cups of chopped fresh broccoli
3/4 cup of thinly sliced onion
1/2 T. of grated fresh ginger 
2-3 garlic cloves, grated
1/2 pound of thinly sliced flank steak
3 T. of beef broth
3 T. of soy sauce
1 1/2 T. of brown sugar

*This is the recipe just about cut in half.  I also customized it a bit.  The original recipe can be found here.  I also forgot to take a picture of it.  I guess we were pretty hungry.  

Cook the spaghetti according to package directions.  After draining, put the noodles back into the hot pot and toss with the sesame oil.
Add the vegetable oil to a large frying pan with high sides.  When hot, cook the broccoli and onion for about 3 minutes.  Add the ginger and garlic, stirring constantly, and cook for another minute.  Add the sirloin and cook for about 5 minutes until it is no longer pink.  The thinner the slices, the quicker it cooks.
In a small bowl, combine soy sauce, brown sugar, and beef broth.
Add the sauce and pasta to the mixture in the skillet.  Cook for a minute or two until it is all heated through.

**Scott thinks it's the ginger that makes this recipe great.  I think it's the sesame oil.  The ginger is a couple of dollars, but you can keep the whole hunk of it in the freezer for a long time, just grating off a bit when you need it.  The sesame oil was less than $2 and I use it ALL the time.  

*UPDATED 4/10/11*
A picture of the finished product!

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