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    Gingered Beef Lo Mein


    Source of Recipe


    General Mills, Inc. 1998.


    Recipe Introduction


    I had slightly changed this recipe by using seseme oil to infuse the chili to enhance the flavor. Peanut oil could also be substituted. Chili oil is vegetable oil that has been steeped or infused with hot chilis. It adds a hot, spicy "kick" to this recipe.


    Servings: 6



    List of Ingredients


    • 1 cup water
    • 3 tablespoons cornstarch
    • 1 tablespoon packed brown sugar
    • 3 tablespoons low-sodium soy sauce
    • 3 teaspoons grated gingerroot
    • 1 teaspoon low-sodium beef bouillon granules
    • 4 ounces uncooked vermicelli
    • 2 teaspoons chili oil
    • 1 pound beef boneless sirloin steak, cut into 2 × 1/4-inch strips
    • 1 clove garlic, crushed
    • 1 medium red bell pepper, cut into 2 × 1/4-inch strips
    • 1 cup 1/4-inch slices mushrooms (about 3 ounces)
    • 1 cup Chinese pea pods
    • 1 tablespoon sesame seed, toasted


    Instructions


    1. Mix water, cornstarch, brown sugar, soy sauce, 2 teaspoons of the gingerroot and the bouillon granules; set aside. Cook and drain vermicelli as directed on package.

    2. While vermicelli is cooking, heat wok or 12-inch nonstick skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
    3. Add oil; rotate wok to coat sides. Add beef, remaining 1 teaspoon gingerroot and the garlic; stir-fry about 3 minutes or until beef is brown.
    4. Add bell pepper, mushrooms and pea pods; stir-fry 1 minute. Stir in cornstarch mixture.
    5. Cook and stir about 1 minute or until thickened. Stir in vermicelli. Sprinkle with sesame seed.
 

 

 

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