Szechuan Beef Lo Mein
Serve this spicy Asian one-dish meal with a chilled cucumber salad and fresh pineapple spears. Partially freezing the steak makes it easier to cut into strips.
Makes 4 servings
|1||boneless beef top sirloin steak (about 1 pound)|
|4||cloves garlic, minced|
|2||teaspoons minced fresh ginger|
|3/4||teaspoon red pepper flakes, divided|
|1||tablespoon vegetable oil|
|1||can (about 14 ounces) vegetable broth|
|2||tablespoons reduced-sodium soy sauce|
|1||package (8 ounces) frozen mixed vegetables for stir-fry|
|1||package (9 ounces) refrigerated angel hair pasta|
|1/4||cup chopped fresh cilantro (optional)|
- Cut beef in half lengthwise, then crosswise into thin slices. Toss beef with garlic, ginger and 1/2 teaspoon red pepper flakes.
- Heat oil in large nonstick skillet over medium-high heat. Add half of beef to skillet; stir-fry 2 minutes or until meat is barely pink in center. Remove from skillet; set aside. Repeat with remaining beef.
- Add vegetable broth, water, soy sauce and remaining 1/4 teaspoon red pepper flakes to skillet; bring to a boil over high heat. Add vegetables; return to a boil. Reduce heat to low; simmer, covered, 3 minutes or until vegetables are crisp-tender.
- Uncover; stir in pasta. Return to a boil over high heat. Reduce heat to medium; simmer, uncovered, 2 minutes, separating pasta with two forks. Return beef and any accumulated juices to skillet; simmer 1 minute or until pasta is tender and beef is heated through. Sprinkle with cilantro, if desired.
|Serving Size:||1-1/2 cups Beef Lo Mein|
|Calories from Fat||39 %|
|Total Fat||20 g|
|Saturated Fat||7 g|
Check out more recipes for Chinese