Tuesday, February 1, 2011

We have stir fry

Jon loves Korean stir fry. This is no big secret at our house.

This recipe is very similar, only with less steps and less work.

Jon gave this recipe a 9 out of 10. That means it was amazing in his universe. :)

Also no big secret- I detest oyster sauce. Seriously. My mom eats it on green beans. Why she feels the need to kill perfectly good green beans is beyond me.


I have to admit, it was fantastic in tonight's stir fry recipe.

The best part of this recipe is you probably have most of the ingredients already. I say most because, well, I don't know many people that keep oyster sauce on hand(myself included- Thanks for the oyster sauce, Mom!).

With that I give you- beef and broccoli lo mein. Enjoy!

Here's to you and your culinary adventures, friends. Cheers!

Beef and Broccoli Lo Mein
Serves 6
327 cal per

8 oz uncooked spaghetti
1 tsp sesame oil
1 tsp peanut oil (olive oil works fine too)
1 TBS minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli*
1 1/2 cups diced onion
1 1/4 lb flank steak, trimmed and cut across the grain into long, thin strips
4 TBS low-sodium soy sauce
2 TBS brown sugar
1 TBS oyster sauce
1 TBS Franks hot sauce OR your favorite chili paste

Cook pasta according to package directions omit any oil, drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat.

Add the ginger and garlic; sauté 30 seconds.

Add broccoli and onion; sauté 3 minutes.

Add steak, and sauté 5 minutes or until done.

Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

* Frozen broccoli works really well for this recipe. Throw it in directly from the freezer, just be sure to drain any excess liquid before adding the steak.

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