Asparagus Beef Lo Mein Recipe 455

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BEEF LO MEIN



Beef Lo Mein image

This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!

Provided by Bill

Categories     Noodles and Pasta

Time 45m

Number Of Ingredients 24

12 ounces flank steak
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/4 teaspoon baking soda
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon salt ((or to taste))
1/4 teaspoon sugar
1/4 teaspoon white pepper
1 pound fresh lo mein noodles
1 clove garlic ((minced))
1 carrot ((medium carrot, julienned))
1/2 red bell pepper ((julienned))
1/2 cup mushrooms ((sliced))
1/2 cup bamboo shoots ((strips or sliced))
2 cups Napa cabbage ((shredded))
2/3 cup snow peas
2 cups mung bean sprouts
2 tablespoons vegetable oil ((divided))
1 tablespoon Shaoxing wine
2 scallions ((julienned, white and green parts separated))

Steps:

  • Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
  • Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
  • If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
  • Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
  • Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
  • Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
  • Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
  • Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
  • Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
  • Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
  • Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving

BEEF LO MEIN WITH ASPARAGUS



Beef Lo Mein with Asparagus image

Beef Lo Mein with Asparagus is a quick stir fry dish with thinly sliced steak, Ramen noodles and asparagus. It's the perfect weeknight meal that is fancy enough to serve to company!

Provided by Julie Evink

Categories     Main Course

Time 20m

Number Of Ingredients 7

1 lb beef top sirloin steak (cut into thin strips)
2 pkg beef ramen noodles (3 oz each)
2/3 c. hoisin sauce
2 1/4 c. water (divided)
2 Tbsp olive oil (divided)
1 garlic clove (minced)
1 lb fresh asparagus (trimmed and cut into 2 1/2 in. pieces)

Steps:

  • In a small bowl mix together hoisin sauce and 1/4 c. water.
  • Toss beef with 1/2 tsp seasoning from a ramen seasoning packet, discard the rest of the packet.
  • Bring water to bowl in saucepan. Add noodles and contents of the unopened seasoning packet; cook, uncovered for 3 minutes. Remove from heat, let stand, covered, until noodles are tender. Drain before serving.
  • In a skillet, heat 1 Tbsp oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove.
  • In same pan heat remaining oil over medium-high heat; stir-fry garlic and asparagus until crisp-tender, 1-3 minutes. Stir in hoisin mixture; bring to a boil. Cook until thickened. Stir in beef; heat through. Serve over ramen.

Nutrition Facts : Calories 501 kcal, Carbohydrate 49 g, Protein 33 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 1575 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1 green onion, sliced
1/4 cup butter, cubed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
Hot cooked rice

Steps:

  • Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

SESAME BEEF AND ASPARAGUS STIR FRY



Sesame Beef and Asparagus Stir Fry image

Get out the chopsticks it' s chinese for dinner tonight. This recipe goes together easily if you do all the prep work before starting to cook. This is an easy family supper that has everything meat, side and vegetable in one dish.

Provided by donnacooks

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

1/4 cup reduced sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 tablespoon chopped gingerroot
2 teaspoons sesame oil
2 teaspoons cornstarch
1/4-1/2 teaspoon red pepper flakes
2 cups water
2 (3 ounce) beef-flavor ramen noodles (plus seasoning packet)
4 scallions, sliced
1 teaspoon sesame oil
2 tablespoons oil (divided)
1 lb boneless sirloin, thinly sliced across grain
4 garlic cloves, minced
1 lb asparagus, thinly sliced diagonally
toasted sesame seeds
green onion (to garnish)

Steps:

  • In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside.
  • To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered.
  • In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste.
  • Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.

BEEF & SPINACH LO MEIN



Beef & Spinach Lo Mein image

If you like a good stir-fry, this dish will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. -Denise Patterson, Bainbridge, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sesame oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef top round steak, thinly sliced
6 ounces uncooked spaghetti
4 teaspoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

Steps:

  • In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes., Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture., Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through., Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper.

Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 681mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BEEF & ASPARAGUS



Beef & Asparagus image

I love this when the fresh asparagus is in season. Sometimes I throw in some onion wedges or a red capsicum for colour with the asparagus. Prep time includes marinating time.

Provided by JustJanS

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

500 g rump steak
40 ml soy sauce
20 ml dry sherry
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 clove garlic, crushed
1 small red chile, seeded and chopped
12 spears fresh asparagus, trimmed and cut into 5 cm pieces
40 ml peanut oil
1 teaspoon cornstarch

Steps:

  • Trim the meat, and slice across the grain evenly into long, thin strips.
  • Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
  • Drain the meat, reserving the marinade.
  • Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
  • Remove from the wok.
  • Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
  • Remove and drain on absorbent paper.
  • Blend the cornstarch with the reserved marinade until smooth.
  • Return asparagus and meat to wok with marinade mixture.
  • Stir-fry over high heat until meat is cooked through and sauce has thickened.
  • Serve at once.

BEEF LO MEIN



Beef Lo Mein image

It only takes 22 minutes to make classic savory beef lo mein at home.

Provided by Rhoda Boone

Categories     22-Minute Meals     Noodle     Beef     Pepper     Pea     Soy Sauce     Ginger     Dinner     Lunar New Year     Takeout at Home

Yield 4 servings

Number Of Ingredients 14

8 ounces lo mein noodles or spaghetti
1/2 teaspoon kosher salt, plus more
1/2 cup oyster sauce
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons honey
1 1/2 pounds flank steak, chilled
1/2 teaspoon freshly ground black pepper, plus more
2 tablespoons plus 1 teaspoon toasted sesame oil, divided
2 large garlic cloves, pressed with a garlic press or finely chopped
1 1/2 teaspoons finely grated ginger
3 scallions, thinly sliced, divided
8 ounces snow peas
1 medium red bell pepper, cut into 1/4"-thick strips

Steps:

  • Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
  • Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
  • Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
  • Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.
  • Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds. Add peas and bell pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1-2 minutes more. Add beef and stir to combine.
  • Divide among plates and top with remaining scallions.

BEEF LO MEIN WITH BROCCOLI AND BELL PEPPER



Beef Lo Mein With Broccoli and Bell Pepper image

This recipe is out of American Test Kitchen's cookbook, "Cooking for Two". It is not the easiest recipe, requiring a lot of steps, however then end result is DELICIOUS! My only suggestion would be to watch your noodles, so that you don't overcook them

Provided by mk10pl

Categories     Peppers

Time 2h

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
8 ounces flank steaks, trimmed and sliced thin against grain
1/3 cup chicken broth
1/2 teaspoon cornstarch
1 garlic clove, minced
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
6 ounces broccoli florets, cut into 1-inch pieces
2 1/2 tablespoons water
1/2 red bell pepper, cut into 1/2-inch-wide strips and halved crosswise
6 scallions, white parts sliced thin, green parts cut into 1-inch pieces
6 ounces fresh Chinese noodles or 4 ounces dried linguine
1 1/2 teaspoons asian chili-garlic sauce

Steps:

  • Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil.
  • Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
  • Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef.
  • Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm.
  • Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.

CHINESE BEEF AND ASPARAGUS WITH BLACK BEAN SAUCE



Chinese Beef and Asparagus With Black Bean Sauce image

The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus briefly. I serve this over rice but it'd be good over noodles too.

Provided by BarbryT

Categories     Vegetable

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 1/2 lbs asparagus
1 lb flank steak, sliced thinly across the grain
3 tablespoons peanut oil
3 tablespoons soy sauce
1 teaspoon grated fresh ginger
3 tablespoons dry sherry or 3 tablespoons chinese rice wine
1 1/2 tablespoons cornstarch
2 -3 garlic cloves, thinly sliced
1 tablespoon fermented black beans, rinsed and chopped
1 pinch salt
1 pinch sugar
1/4 cup chicken broth

Steps:

  • Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
  • (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
  • Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
  • Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
  • Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
  • Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.

LO MEIN LIKE EVERGREEN



Lo Mein Like Evergreen image

My fave Chinese restaurant has the BEST lo mein I ever put across my lips. It's simple, cheap, and very filling if you need that kinda dish. This can be made for literally pennies and everyone will appreciate this because it can be dressed up or dressed down. Cook and prep times approximate.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 16m

Yield 1 serving(s)

Number Of Ingredients 8

1 (3 ounce) package ramen noodles, any kind, because you won't need the packet
2 teaspoons minced garlic (I use the jar kind to save time)
sesame oil (1-2 shakes)
2 tablespoons soy sauce
2 tablespoons oil
5 baby carrots, sliced into matchsticks
2 tablespoons onions, diced
1 teaspoon creamy peanut butter

Steps:

  • Break noodles and boil in water for three minutes. Do not add seasoning packet. Drain when done and set aside in serving bowl.
  • Immediately return pot to stove over med. heat. Add oils, soy sauce, carrots, garlic, onion, and peanut butter. Stir well and let cook for just a few seconds with a fork.
  • Toss noodles back in and stir to coat; make sure noodles are well-coated and blended well with the garlic and veggies. Return to serving bowl and enjoy!

Nutrition Facts : Calories 697.8, Fat 43.3, SaturatedFat 10.5, Sodium 3807.6, Carbohydrate 64.8, Fiber 4.5, Sugar 5.7, Protein 14.9

ASPARAGUS BEEF LO MEIN RECIPE - (4.5/5)



Asparagus Beef Lo Mein Recipe - (4.5/5) image

Provided by á-6416

Number Of Ingredients 7

1 lb beef sirloin steak, thinly sliced
2 Tbs olive oil
1 lb fresh asparagus, trimmed and cut into 2-2 1/2in pieces
1/4 tsp minced garlic
2 1/4 cups water, divided
2 pkgs beef ramen noodles
2/3 cup hoisin sauce

Steps:

  • In a large skillet or wok, stir fry beef in oil for 5min or until meat is no longer pink. Add the asparagus and garlic; stir fry for 2min or until asparagus is crisp tender. In a bowl, combine 1/4 cup water and 1/2 tsp seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2min or until thickened. (Discard remaining seasoning from the opened packet.) In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3min. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.

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