Wednesday, August 10, 2016

Stir-Fy Beef Lo Mein

Stir-Fry Beef Lo Mein
adapted from Pocket Change Gourmet

After several weeks of doing very little cooking, I actually cooked a real dinner this past week and made this new recipe of Stir-Fry Beef Lo Mein.  It was really, really good.  Better than I expected it to be and is one of my favorite at-home Chinese meals I've ever made.  For the veggies, I used up some things in the fridge - Carrots, zucchini and mushrooms.  I added some frozen snow peas (they were less expensive than fresh) and water chestnuts.  I also just used regular spaghetti noodles since I knew my kids would rather eat spaghetti than a bunch of veggies.  This is a super easy, very quick, a tasty dinner!  I served it with a salad (again, using up stuff in the fridge) and a loaf of french bread. 

  • ½ pound Boneless Beef Sirloin Tip, sliced thinly (or chicken)
  • 2 tablespoons canola oil
  • ½ each Orange, Yellow and Red Peppers, sliced thinly
  • 1 (12 oz) bag Frozen Pea Pods
  • ½ pound noodles-spaghetti or linguine, cooked and drained
  • ¼ cup Kraft Asian Toasted Sesame Dressing
  • 2 garlic cloves, minced
  • 1 tablespoon peanut butter
  • ¼ cup soy sauce
  • 1 (14 oz) can bean sprouts, optional
  1. Cut and prepare meat and vegetables
  2. Boil noodles and drain
  3. Heat wok or skillet with oil
  4. Cook beef 2-3 minutes, just until lightly browned, just have to be cooked completely
  5. Add peppers and snow peas.Cook additional 3-4 minutes
  6. Mix together dressing, soy sauce, peanut butter and garlic. Add to beef mixture, stirring until well blended
  7. Mix in noodles and about ½ of the bean sprouts, if desired
  8. Cook until heated through, serve with additional bean sprouts if desired