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

Mongolian Beef

My first attempt to make anything even a teeny bit chinese and it rocked! I still havent mastered rice so the rice that I served it with wasnt the best in the world but the Mongolian beef was good good good! The only change I'd make is to make the green onion slices smaller. 1 inch is too big for my tastes.

Mongolian Beef

from Weight Watchers Five Ingredient 15 minute cookbook - p52

1 T dark sesame oil
2t minced garlic
4 green onions, cut into 1 in pieces
1 (1 pound) flank steak, trimmed and cut crosswise into thin strips (I used round steak, not sure if they are the same or what the differences are but I couldnt find flank steak)
1/4 c water
2 T low sodium soy sauce
4 t cornstarch
2 t crushed red pepper flakes
2 t brown sugar
Toasted sesame seeds (optional)

1. Heat oil in a large nonstick skillet over medium high heat; add garlic and green onions, and cook, stirring frequently, 1 minute. Add beef, and cook 5 minutes or until beef is browned, stirring frequently.

2. While beef cooks, combne water and next 4 ingredients in a small bowl. Pour mixture over beef, cook 1 to 2 minutes or until sauce is thickened and beef is cooked through. Garnish with sesame seeds, if desired.

4 servings (serving size: 1 cup)

Nutritional info:
Cal: 234 (42% from fat)
Fat: 11g (sat 3.5g)
Pro: 25.4g
Carb: 6.7g
Fiber: 0.7g
Chol: 48mg
Iron: 2.3mg
Sod: 335mg
Calc: 47mg