beef lo mein

Ingredients

• Servings: 4
• 1 (8 ounce) package spaghetti
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 cups mixed vegetables
• 1 pound flank steak, thinly sliced
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon asian chile paste with garlic

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. drizzle sesame oil over the spaghetti; toss to coat. place a plate atop the bowl to keep the noodles warm.
• heat peanut oil in a wok or large skillet over medium-high heat. cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
• mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.