SPD

Vegetable Beef Lo Mein

  • Print

Rating:

(1 vote) 5 1

In addition to saving time, the quick stir fry method of cooking preserves the nutrients, flavors, textures, and color of the foods

Shared by ,
Necedah, WI

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 3 Packages (3 oz each) beef flavor instant ramen noodles
  • 4 C Boiling water
  • 1 lb Beef flank steak
  • 2 Green onions with tops
  • 12 oz Bok choy
  • 1 Small red bell pepper
  • 1 C Beef broth
  • 1/4 C Teriyaki sauce
  • 1 Tbs Cornstarch
  • 2 Tbs Vegetable oil
  • 1 Can (8 oz) Sliced bamboo shoots (drained)

Directions

Place noodles in a large heat proof bowl; add boilng water. Let stand 10 minutes; drain.
Cut beef into 2 x 1/4 inch slices. Cut onions into 1 inch pieces. Separate bok choy leaves from stems; rinse and pat dry. Cut leaves crosswise into 1 inch slices. Cut stems diagonally into 1/4 inch slices. Cut red pepper lengthwise into thin slices. Set aside.
Combine broth, teriyaka, and cornstarch in a small bowl; stir until smooth.
Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok; heat 30 seconds. Add beef and stir fry until well browned. Remove beef to large bowl. Add bok choy stems; stir fry 1 minute. Stir in bok choy leaves and bamboo shoots; stir fry 1 minute. Stir cornstarch mixture until smooth; add to the wok. Cook until sauce boils and thickens. Stir in pepper and onions and heat 1 minute.
Reduce heat to medium.
Return beef and any accumulated juices to the wok. Add noodles and mix gently with beef and vegetables; heat through.
Transfer to serving dish.