Beef Lo Mein

OMG soooo good. Serious yum! I found this tasty asian morsel in the blog The Life and Loves of Grumpy's Honeybunch (along with a ton of other recipes that look REALLY good). Be sure to go check out her blog!

Ron (I think I need to come up with a netname for him!) wasnt a fan but I really enjoyed it! heh I enjoyed it so much I had two bowlfuls! Eeek!

Beef Lo Mein

Found via The Life and Loves and Grumpy's Honeybunch

1/2 lb fresh lo mein noodles or spaghetti (I used spaghetti)
3/4 cup low-sodium beef broth
1/4 cup sake or rice wine (I finally got to use the sake a friend bought me a few years ago when he visited!)
1/4 cup reduced sodium soy sauce
1-1/2 Tablespoons cornstarch
1 tablespoon sugar
1 teaspoon Asian (dark) sesame oil
1 Tablespoon canola oil
3/4 lb beef top round, trimmed of all visibile fat, cut into thin strips
1/2 lb white mushrooms, sliced
3 scallions, chopped
3 garlic cloves, minced

Cook the noodles or spaghetti according to package directions; drain and set aside. Combine the broth, sake or rice wine, soy sauce, cornstarch, sugar, and sesame oil in a small bowl. set aside. (NOTE: Do not confuse rice wine with rice wine vinegar. It is not the same).

Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the canola oil, then add the beef. Stir-fry until just cooked through, 3-4 minutes; transfer to a plate. Swirl in the remaining 1 teaspoon canola oil, then add the mushrooms, scallions, and garlic. Stir-fry until softened, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 2 minutes Stir in the beef and noodles. Cook, tossing frequently, until heated through, about 1 minute

Per serving: 1 cup = 1 serving, 290 calories, 6g fat, 442 mg sodium, 2g fiber
WW Points: 6