Thursday, June 17, 2010

Broccoli and Beef Lo Mein (with spaghetti!)

Who knew spaghetti could be so versatile? Obviously I should remember that pasta didn't come from Italy and of course spaghetti could work like a yakisoba noodle, not exactly the same no, but close enough in a pinch. Bonus I figured out a new sauce that works on both this dish as well as stir fry veggies. I think if I were to ever go in and get cooking lessons it would definitely be on Asian cuisine because it is the hardest for me to get just right. Anyway I digress, this was a meal we had the other night, and I made a LOT of it for lunches the next few days, and as an added bonus Molly loved it!
Broccoli and Beef Lo Mein:
1 tbsp peanut oil
1 minced garlic clove
1 tbsp fresh grated ginger
1 head of broccoli (cut into florets)
1 Top Sirloin Steak (slightly frozen -easier to cut thin strips, for extra tender meat and similar to what you get for take out, pound with a mallet after slicing)
Spaghetti (good solid handful of dry pasta -cooked according to package directions)
Sauce:
2 tbsp brown sugar
3 tbsp soy sauce
3 tbsp Thai Sweet Chili Sauce

1. Cook Pasta, and prepare all ingredients (it cooks fast)
2. In Wok, heat up oil and quickly -30 seconds- sautee (WITHOUT BURNING) garlic and ginger, add broccoli stir and coat with ginger and garlic (to steam the broccoli toss in a tablespoon of water and cover for a minute or two) then toss in the meat and cook until no longer pink -or your disired doneness-
3. Toss in pasta straight from the pot, a little of the starchy water will thin and thicken the sauce at the same time
4. Pour sauce mixture over the whole thing, mix well and serve
Molly enjoying her dinner!

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