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Beef Lo Mein Recipe

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This recipe for Beef Lo Mein, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Nicholson
Added: Wednesday, July 8, 2009


1/2 lb. thin spaghetti
1/2 lb lean beef (chicken or shellfish)
1 tbsp. peanut oil
6 cloves minced garlic
1 C julienne celery
1-2 C bok choy, julienne
2-3 carrots, julienne
3-4 C fresh spinach or 1 box frozen, coarsely chopped
1 C sliced kohlrabi

Lo Mein Sauce

Mix together and let stand:
3 tablespoons low- salt soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1/2 teaspoon sugar

1. Break noodles into thirds and boil until al dente. Drain, rinse in cold water and drain again. Set aside in a large bowl.
2. Slice the beef across the grain into thin slices. This is easier to do if itís partially frozen. Stir fry in hot peanut oil until it just looses itís pink color. Remove the meat to a platter and set aside.
3. Add more peanut oil to the pan and heat until hot. Add the celery, kolrobi and carrots and stir-fry quickly until tender-crisp. Add garlic, bok choy and spinach and stir-fry one minute. Add the reserved beef and cooked noodles. mix well and cook until hot. Add the sauce all at once. Mix thoroughly and quickly. Serve hot or cold.

Personal Notes:
Personal Notes:
Note: I use these vegetables because, except for celery, they grow in my garden. The original recipe called for 1/2 C bamboo shoots, 1C Chinese cabbage and 1 C bean sprouts in place of the carrots and kohlrabi.




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