Beef and Pepper Lo Mein

Stir fries are a busy Mom’s best friend. And it’s not just because they are so quick cooking. Stir fries are family friendly meals because they’re so easy to tailor to your tastes. You can add the veggies you know the kids will eat and leave others out without having to alter anything else in the recipe. Stir fries are budget friendly too. Most of the ingredients have a long shelf life, so you can buy the sauces, noodles, and meat (to freeze) when they’re on sale and have them on hand whenever the stir fry urge hits. All you need to add to your shopping list for that week is the vegetables – and since we know the vegetables are easy to substitute, you can take advantage of whatever you find on sale in the produce department. And the last point I’ll make in my “Ode to Stir Fries” is that I love how you can do all the prep-work ahead of time. In this version you can chop the veggies and slice the beef up to 2 days ahead of time. Just place the prepared ingredients into two separate zip-top bags (one for veggies, one for beef) and place in the refrigerator.

Once you have a great recipe for a basic stir fry you can start playing around with the ingredients any way you like. This particular recipe is the one I use for beef. It’s full of that tangy, robust flavor I love in Asian foods without being too overpowering for even the littlest family member. This stir fry, like most, takes very little time to cook. If you do the prep-work ahead of time you can have dinner on the table in less than 20 minutes. With the way our family schedule is looking for the next few weeks, I have a feeling that a few more stir fries will be making an appearance on our dinner table.

Beef and Pepper Lo Mein

serves 4

12 ounces Chinese egg noodles (or use angel hair pasta)

1 Tablespoon sesame oil

3 Tablespoons soy sauce, divided

1/3 cup reduced sodium chicken broth

2 Tablespoons plus one teaspoon Oyster sauce

2 Tablespoons vegetable oil, divided

1 pound flank steak, cut across the grain into thin strips

1 Tablespoon fresh ginger, peeled and finely minced

1-2 garlic cloves, finely minced

1 large red pepper, cut into thin strips

1 large green pepper, cut into thin strips

6 scallions, green parts only, cut into 1″ pieces

Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain pasta and rinse with cold water. Place noodles into a large bowl and toss with the sesame oil and 1 tablespoon of the soy sauce. Set aside.

In a small bowl combine remaining soy sauce, chicken broth, and oyster sauce. Set aside.

Meanwhile, heat a 12″ non-stick skillet with 1 tablespoon vegetable oil over medium high heat. Add beef and cook, stirring occasionally, for about 3 – 4 minutes. Add ginger and garlic and continue cooking about 1 more minute, stirring frequently. Transfer beef to a plate and set aside.

Remove any liquid that has accumulated in the pan. Add remaining vegetable oil to pan. Place peppers into pan and cook about 2 minutes, until peppers begin to soften. Add scallions and continue cooking one more minute.

Return beef to the pan and stir to combine with the vegetables. Add the oyster sauce mixture to pan and stir well. Cook one minute. Add noodles to pan along with the beef and vegetables. Cook until noodles are heated through. Serve immediately.

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