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BEEF LO MEIN (using a wok) Recipe

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This recipe for BEEF LO MEIN (using a wok), by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Thursday, August 21, 2008


1 lb. flank steak, sliced very thin
3 T. soy sauce (to be divided)
2 T. rice wine (to be divided)
2 tsp. cornstarch
2 T. oyster sauce
1/2 tsp. sugar
1/2 lb. noodles ("fat" spaghetti noodles or fettacini)
1 T. sesame oil
4 T. oil (to be divided)
2 carrots - julienne or grated
8 Chinese cabbage leaves, cut crosswise as shredded
4 oz. sliced mushrooms

Mix beef with 2 T. soy sauce, 1 T. rice wine and cornstarch.
Set aside to marinate for twenty minutes.

Combine remaining soy sauce, rice wine, oyster sauce and
sugar. Set aside.

Boil large pot of water. Add noodles and cook according to
package directions. Sitr occasionally to separate noodles.
Rinse in cold water and toss with 1 T. sesame oil. Set aside.

Heat 1 T. oil in wok. Add carrots and stir fry one minute. Add
cabbage and mushrooms. Stir fry one minute. Remove

Heat 1 T. oil in wok. Add beef and fry until brown about two
minutes. Remove. Wipe out wok.

Heat 1 T. oil in wok. Add noodles and heat through. Add
vegetables and beef. Add reserved sauce. Stir whole mixture
together and serve.

Personal Notes:
Personal Notes:
Once you buy all the Chinese sauce ingredients, you can stir fry
almost any vegetables and any meat following this same recipe.
Begin frying the "thickest" vegetables first, ie: broccoli and water
chestnuts before peas and green onions.




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