Wednesday, January 30, 2013

Beef Lo Mein

Mmm...Asian food definitely fits the bill for Comfort Food Wednesdays at our house. This is a simple weeknight dish that comes in under 400 calories a serving. It is definitely tasty and filling. This makes 4 main course servings.

0.75 lbs. steak, cut into thin strips
1 large carrot, sliced into thin rounds
2 heads broccoli, chopped into bite sized pieces
1 green pepper, julienned
1/2 small yellow onion, julienned
2 packages ramen noodles
2 Tbsp. butter
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup water
1/2 cup soy sauce

Dissolve the cornstarch in the water, whisk well. Add the sugar, ginger, chili powder, garlic powder, pepper, and soy sauce. Whisk well to combine everything and set aside. Melt 1 Tbsp. butter in a large non-stick skillet over medium heat. Once melted add broccoli, stir to coat the broccoli, then add a small bit of water to the pan, cover and let the broccoli steam for a few minutes. Then add the rest of the vegetables, add another small bit of water and cover and let steam for a few minutes. When vegetables are just shy of being done, remove from pan and set aside. Turn pan up to high and melt 1 Tbsp. butter and then quickly sear the steak strips. Once seared, remove from pan and set aside. Add sauce mixture to pan, bring to boil and then reduce heat and simmer until sauce reduces. I take out some of the sauce and set it aside for Nate. He likes more sauce than I do. While sauce is reducing, par-boil the ramen noodles without the sauce packets. You want to take them out while they still have some crunch to them. Add veggies to the sauce in the pan, mixing well to make sure everything is nicely coated. Cook for just a minute and then add steak strips. Cook for another minute and then add the par-boiled noodles. Make sure everything gets mixed well and the steak and noodles finish cooking. Then dish up and serve hot!

I shared this recipe over at High Heels and Grills.

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