BEEF LOMEIN
Pam Kettinger
ingredients
- 1/2 lb Fresh lo mean needles or spaghetti
- 3/4 cup Beef Broth
- 1/4 cup Rice wine
- 1/4 cup Soy sauce
- 1 1/2 Tbls Cornstarch
- 1 Tbls Canola oil
- 1 Teas Dark sesame oil
- 3/4 lb Beef top round, trimmed of all visible fat, cut into thin strips
- 1/2 lb White mushrooms, sliced
- 3 Scallions, chopped
- 3 Garlic cloves minced
directions
- 1
Cook the noodles or spaghetti according to package directions; drain and set aside. Combine the broth, sake or rice wine, soy sauce, cornstarch, sugar, and sesame oil in a small bowl; set aside.
- 2
Heat a nonstick wok or lge deep skillet over med high heat until a drop of water sizzles. Swirl in 2 teaspoons of the canola oil, then add the beef. Stir-fry until just cooked through, 3 -4 mins transfer to a plate. Swirl in the remaining 1 teas canola oil, then add the mushrooms, scallions, and garlic. Stir-fry until softened, about 3 mins. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 2 mins. Stir in the beef and noodles. Cook, tossing frequently, until heated through about 1 min.
Source: Pam
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