Beef Lo Mein

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 40 minutes

Zutaten

8 ounces egg noodles

1 teaspoon dark sesame oil

1 tablespoon peanut oil

4 cloves garlic, minced

1 tablespoon minced fresh ginger root

4 cups mixed vegetables

1 pound flank steak, thinly sliced

3 tablespoons reduced-sodium soy sauce

2 tablespoons brown sugar

1 tablespoon oyster sauce

1 tablespoon Asian chile paste with garlic

Anweisungen

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.

Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.

Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

Notizen

I added a small package of sliced mushrooms and some shredded broccoli, carrots, cabbage mix (coleslaw mix), and snap peas, but you can pretty much add whatever veggies you like. About 4 to 5 cups of veggies is a good amount.

Nährwertangaben

• Kalorien: 519 kcal
• Gesamtfett: 15 g
• Gesättigtes Fett: 5 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 36 mg
• Natrium: 574 mg
• Gesamtkohlenhydrate: 73 g
• Ballaststoffe: 9 g
• Zucker insgesamt: 8 g
• Eiweiß: 26 g