HAPPY NEW YEAR, friends! Did you have an amazing holiday season? I sincerely hope the answer is a resounding yes! I’m a huge fan of new years: fresh starts, brand new opportunities, a time to reset. No matter what happened last year, you have 361 days ahead of you to do it the way you want!
And what I want right now is a fast and satisfying dinner I can throw together any night of the week…so how does Easy Beef Lo Mein sound? Ready in about half an hour, it’s a homemade dream-come-true :) This recipe is so YUM! I put this together in my attempt to eat more veggies, while taking a short hiatus from dairy. As per usual, I overindulged in all things cheese over the holidays and now I’m paying for it in the form of a few extra pounds and a constant full/bloated feeling. Yuck.
So welcome to dairy-free January. Yup, it’s a thing (that I just made up). If you have dairy allergies or just need to be put in time out like I do, you’re going to dig this month’s recipes. Ready, set, de-bloat!
Ingredients
How to make it
Fill a medium pot with water and add a sprinkle of salt. Bring to a boil over high heat. While waiting for the water to boil, whisk together all the sauce ingredients: soy sauce, honey, toasted sesame oil, oyster sauce, rice vinegar, and ginger. Set aside.
If your beef it isn’t already cut up, slice into long, thin strips.
Cook noodles in boiling water. Be very careful not to overcook; I recommend cooking it a minute less than the package instructions (to al dente). Drain the noodles and rinse with cold water (to stop the cooking process). Set aside.
Heat a large wok or skillet over high heat for a minute with 1 Tablespoon of sesame oil. Add the beef, and sprinkle with a few pinches of salt and pepper. Stir the beef constantly for about 3 minutes until almost cooked through. Put in a bowl, set aside.
Wipe your wok clean with a paper towel. Then add 1 Tablespoon of sesame oil and heat again over high heat for a minute. Add all the vegetables: first the garlic, then the bell pepper, snow peas, mushrooms, carrots, ginger, and green onions. Stir occasionally for about 2-3 minutes until the vegetables soften a bit.
Add the sauce mixture and beef, then toss with the vegetables until well combined. Add the lo mein noodles and toss gently using tongs until well combined. Cook for 1-2 more minutes until the sauce slightly thickens.
Serve immediately and forget the takeout!
- 8-10 ounces lo mein egg noodles (can substitute linguine or spaghetti)
- 1 pound stir-fry beef (sirloin or flank steak), thinly sliced
- 1 Tablespoon + 1 Tablespoon (separated) toasted sesame oil
- 1 red bell pepper, cut into ¼ inch strips
- 4 ounces snow peas
- 8 ounces mushrooms, sliced
- 1/3 cup matchstick carrots
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated or minced
- 2 stalks of green onions, thinly sliced
- Salt & pepper
- 3 Tablespoons soy sauce
- 2 Tablespoons honey
- 1 teaspoon toasted sesame oil
- 1/4 cup oyster sauce
- 2 Tablespoons rice vinegar
- 1/2 teaspoon ginger, grated or minced
- Fill a medium pot with water and add a sprinkle of salt. Bring to a boil over high heat.
- While waiting for the water to boil, whisk together all the sauce ingredients: soy sauce, honey, toasted sesame oil, oyster sauce, rice vinegar, and ginger. Set aside.
- If your beef it isn’t already cut up, slice into long, thin strips.
- Cook noodles in boiling water. Be very careful not to overcook; I recommend cooking it a minute less than the package instructions (to al dente). Drain the noodles and rinse with cold water (to stop the cooking process). Set aside.
- Heat a large wok or skillet over high heat for a minute with 1 Tablespoon of sesame oil. Add the beef, and sprinkle with a few pinches of salt and pepper. Stir the beef constantly for about 3 minutes until almost cooked through. Put in a bowl, set aside.
- Wipe your wok clean with a paper towel. Then add 1 Tablespoon of sesame oil and heat again over high heat for a minute. Add all the vegetables: first the garlic, then the bell pepper, snow peas, mushrooms, carrots, ginger, and green onions. Stir occasionally for about 2-3 minutes until the vegetables soften a bit.
- Add the sauce mixture and beef, then toss with the vegetables until well combined. Add the lo mein noodles and toss gently using tongs until well combined. Cook for 1-2 more minutes until the sauce slightly thickens. Serve immediately.
This looks and sounds yummy. I must try this! Thanks.
Wishing you a very happy and healthy 2017.
Thanks, Bonnie! Happy New Year to you!!