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Beef Lo Mein



Beef Lo Mein


1 large red pepper cut julienne
1 lb of beef petite shoulder cut in bite size pieces
1 tablespoon of fresh ginger
1/2 large onion chopped
1/3 cup of low sodium soy sauce
1/4 cup of low sodium soy sauce
2 carrots cut in matchsticks
2 stalks of celery cut on diagonal
2 tablespoons of mirin
2 tablespoons of mirin
2 tablespoons of sherry
2 tablespoons of cornstarch dissolved in 1/4 cup water
2 tablespoons of Worcestershire
2 tablespoons of Worcestershire
3 cups of shredded cabbage
30-40 of snow peas
4 teaspoons of sriracha


Remove beef from marinade and slice into bite size pieces.

Discard marinade.

Stir fry rice noodles

Whisk sauce in bowl and add to wok on high heat.

Allow to come to boil and thicken about 1-2 minutes. If sauce is too thick add 1-2 tablespoons of  water.

Add veggies and beef back to wok.

Add rice noodles and stir to combine

Add 1 tablespoon each canola and sesame oil to wok on high heat.

Add the beef and 2 tablespoons of the sauce in the small bowl.

Cook 3-5 minutes allowing the meat to brown on each side before turning.

Remove from wok. Cover and keep warm.

Add beef, 1/3 cup soy sauce, 2 tablespoons Worcestershire, 2 tablespoons sherry and 2 tablespoons mirin to large ziploc bag.

Allow to marinate in refrigerator for 30 minutes up to 6 hours.

Bring small saucepan of water to a boil on stove.

Remove from heat and add rice noodles. Let noodles soak in water 8-10 minutes. Rinse under cold water and drain well.

Toss with a few drops of sesame oil and set aside.

Combine 1/4 cup soy sauce, dissolved cornstarch, 2 tablespoons mirin, 2 tablespoons Worcestershire, ginger and sriracha in medium ceramic or glass bowl.

Mix with whisk and set aside.

Heat 1 tablespoon each canola oil and sesame oil in wok on high heat just until smoking.

Add onion, red pepper, carrots and celery to wok.

Cook for 3-5 minutes.

Add cabbage and snow peas to the wok with the other veggies and cook 2-3 minutes.

Add garlic to the wok with the rest of the veggies and cook 1 minute.

Remove vegetables from wok.

Cover to keep warm.

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