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Old 07-25-2017, 06:24 AM   #1
TommyBB
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Easy Beef Lo-Mein (Epicurious)

I got this recipe via e-mail, as I subscribe to the daily updates.
Made this this weekend with some adjustments, and I daresay, it turned out pretty well. James and I like it, anyway.

http://www.epicurious.com/recipes/fo...y-beef-lo-mein
Quote:
YIELD4 servings ACTIVE TIME22 minutes TOTAL TIME22 minutes
INGREDIENTS

8 ounces lo mein noodles or spaghetti
1/2 teaspoon kosher salt, plus more
1/2 cup oyster sauce
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons honey
1 1/2 pounds flank steak, chilled
1/2 teaspoon freshly ground black pepper, plus more
2 tablespoons plus 1 teaspoon toasted sesame oil, divided
2 large garlic cloves, pressed with a garlic press or finely chopped
1 1/2 teaspoons finely grated ginger
3 scallions, thinly sliced, divided
8 ounces snow peas
1 medium red bell pepper, cut into 1/4"-thick strips
PREPARATION

Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.

Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.

Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.

Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.

Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds.

Add peas and bell pepper and cook until vegetables are softened, about 1 minute.

Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more.

Add beef and stir to combine.

Divide among plates and top with remaining scallions and black pepper.
Cooks’ Note

If you have a few extra minutes, sliced carrots or mushrooms would be a great addition to this stir-fry. Add them to the skillet with the garlic, ginger, and scallions and cook until tender. Then add the peas and bell pepper and continue with the recipe as written.
Here's how I adapted it.
I had a deer roast in the freezer, James took it in late December. It ended up being just over two pounds. So, I thawed it early in the week, I soaked it in rice-wine vinegar and juice. Later in the week, I sprinkled it liberally with ground ginger, black pepper, with more juice and vinegar.

I didn't have enough oyster sauce to double it, but it didn't affect the flavor, in fact it was better.

Added the carrots and added a rib of celery.

Couldn't find lo mein noodles, so used udon, instead.

It seems easy, but for whatever reason it just seemed like a pain in the butt, not certain if I'll do it again or not. Might be easier to order take-out. However it is really delicious.
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Last edited by TommyBB; 07-26-2017 at 08:41 PM.
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Old 07-25-2017, 07:58 AM   #2
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Sounds delicious -- bet it outclasses much of the Chinese restaurant lo-mein.
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Old 07-25-2017, 09:50 AM   #3
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Sounds about right. It's a pain to make at home. Chinese use the dish to salvage leftovers from the day before. Same with fried rice.
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Old 07-25-2017, 10:09 AM   #4
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Quote:
Originally Posted by beevod View Post
Sounds delicious -- bet it outclasses much of the Chinese restaurant lo-mein.
It came out quite tasty, thanks! Mrs. won't eat it since it's venison. But what a good way to cook venison, it's flavorful, the texture is nice.
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Old 07-25-2017, 10:42 AM   #5
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Just don't understand the fascination with Asian cuisine. Hate SOY! YECH! and then the fermented hot sauces... bleh!
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Old 07-25-2017, 12:00 PM   #6
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There's a lot of Asian food that contains neither. You don't seem to be much of an umami fan, I will say.
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Old 07-26-2017, 10:29 AM   #7
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I use Udon Noodles when making lo-mein dishes. I use soy, and oyster sauces to kick up the flavors. Sometimes I might add a bit of Sesame Oil for a different flavor. Pretty much similar ingredients you use in that recipe. I like to use Bulgagi. Bulgagi is very thin sliced ribeye beef marinated in Kalbi sauce. This meat is awesome for lo-mein dishes. I also use boneless skinless chicken thighs since it is very fatty and flavorful.

I keep it simple by buying the meat already marinated. I also don't pre-measure all the ingredients. I just add this and add that style of cooking when making lo-mein. I have made it so often I just know how to make it without measuring.

Love this dish.
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Old 07-26-2017, 10:33 AM   #8
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Quote:
Originally Posted by BigO View Post
There's a lot of Asian food that contains neither. You don't seem to be much of an umami fan, I will say.
Never a huge fan of rice. Most noodle dishes do have soysauce. That leaves sweet/sour or shezuan spicy... and half of that got mushrooms or zuchini in it. bleh. Meh. Gimme straight up boiled shrimp - cajun spiced or otherwise. Works a treat for me!
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Old 07-26-2017, 11:25 AM   #9
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Soy sauce and mushrooms are two of the three examples that are given for umami. Beef is the third. Since there are no specific receptors on the tongue like there are for salty, sweet, sour, and bitter, it's a lot harder to quantify. Still a lot of talk about whether or not it's a legitimate primary flavor.
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Old 07-26-2017, 12:34 PM   #10
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Mushrooms... Flavor profile is dirt and whatever else they are cooked in plus slime.

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