Title: Beef Lo Mien (Ck)
Categories: Entree Pasta Chinese Jewish
Yield: 1 Servings

1/2-1 lb beef, cut into thin strips 1/4x1 1/2 inches 1 t peanut, corn, or other oil 1 T soy sauce 1 T dry sherry 1/2 t sugar 1 lb lo mien 2 T sesame oil 1 t salt (optional 1/4 c peanut, corn, or other oil 1/2 c chopped onion 1 T minced ginger root 2 lg cloves garlic, minced 1 lg sweet red pepper, cut in half crosswise then cut into thin strips 1 lg sweet green pepper, cut in half crosswise then cut into thin strips 1 c shredded Chinese cabbage 1/2 lb fresh mushrooms, sliced 2 c fresh bean sprouts

Mix the beef strips with the 1 t of oil, the soy sauce, sherry, and the sugar. In a 6-quart pot filled with 4 quarts of boiling water, cook the lo mien until it is just tender, 3-4 minutes. Stir the noodles frequently, and taste them after 2 minutes, as they cook quickly and should not be overdone. Drain the lo mien into a colander or a strainer, return the noodles to the pot, and immediately mix them with the sesame oil and the salt.

In a large wok or a 12-inch skillet, heat 2 T of peanut, corn, or other oil to 375øF. Stir-fry the beef until almost done. If using a pound of beef, stir-fry in two batches. Either remove the beef from the wok or pan or push it aside and add 2 more T of oil. When the oil is hot again, add the onion, ginger root, and garlic, and stir fry for 30 seconds. Mix in the red and green peppers, stir-frying for another 30 seconds, then add the shredded Chinese cabbage and stir-fry 30 seconds longer. Raise the temperature if necessary to keep the pan hot. If the wok or skillet is too dry, drizzle a bit more oil down the sides. When the oil is hot, add the mushrooms. When the mushrooms are blended in and slightly cooked, mix in the bean sprouts. Toss together the meat and vegetables, then mix in the lo mien. When everthing is combined and hot, serve the lo mien.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie Fri 10-11-1996 at 07:24:09

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