Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beef Lo Mein
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- #25624
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 ounces thin egg noodles
1/2 pound flank steak
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 teaspoon sherry
1 clove garlic, crushed
SAUCE MIXTURE
1 tablespoon cornstarch
1 cup chicken stock
1 tablespoon soy sauce
2 tablespoons oyster sauce
GARNISHES
1 teaspoon sesame oil
1 scallion, diced
2 tablespoons oil
directions
Parboil fresh egg noodles for 3 minutes. Rinse with cold water and drain.
Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.
Heat wok. Add 2 Tbsp oil and reheat. Add garlic; brown, then discard. Add beef and salt; stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm.
Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.
Recipe Source: The Chinese Village Cookbook
added by
curmudgn
nutrition data
513 calories, 17 grams fat, 65 grams carbohydrates, 24 grams protein per serving.
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