Tuesday, May 7, 2013

Beef-Broccoli Lo Mein by Tom

Beef-Broccoli Lo Mein

Monday is often my time to cook as Barbara is usually off painting.  This Monday was no exception, except Barbara was at the lake house and I was waiting for David to go play golf.  While waiting, though, I thumbed through our very well worn cookbook "The Best of Cooking Light Everyday Favorites", and came across this beef-broccoli lo mein recipe that caught my eye.  What made it interesting to me was the fact that it used pasta instead of lo mein noodles.  A different kind of twist.  The rest of the ingredients were pretty standard, but all sounded good.  I actually prepped everything except the pasta prior to playing golf, and then threw them all together when I returned.  This made for an easy meal to make.

This dish has all of the taste characteristics of the authentic version of beef with broccoli without the crunch of lo mein noodles or the fattiness of the sauce.  Since it came from "Cooking Light" you can bet it is nutritious and low in fat and caloric content.  Barbara had seconds, so I know it was good!  David stayed for dinner and enjoyed it as well.

   ---Tom

Beef-Broccoli Lo Mein
(Cooking Light)
Serves 6

8 ounces of uncooked spaghetti (I used buccatini instead)
1 tablespoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves minced
3 cups chopped broccoli florets
1 1/2 cup sliced onions
1 pound flank steak cut across the grain into thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chili garlic paste or sauce


Heat the peanut oil in a large saute pan over medium-high heat.  Add the ginger and the garlic and saute approximately 30 seconds.  Next add the broccoli and the onions and saute for at least three more minutes.  The onion should just be starting to soften.
Cook the pasta per the directions on the box without salt or oil in the cooking water until the pasta is al dente.  Drain the pasta in a colander and then put into a large bowl that has the dark sesame oil in it.  Thoroughly mix the pasta with the sesame oil and then set aside.

Next add the flank steak strips and saute for another five minutes or so, or until it is well browned and cooked to your liking.
Dump the pasta into the saute pan.  Add the soy sauce, brown sugar, oyster sauce and chili-garlic sauce.  Stir the mixture constantly to both reheat the pasta as well as to get the remaining ingredients thoroughly infused with the vegetables and flank steak.  This will take another couple of minutes.

Remove the pan from the heat, and plate it up...and enjoy!  Barbara made a nice green salad to go along with this, which was a perfect complement to this dish.

   ---Tom

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