Howdy!
I'm officially melting in Dallas! It has been over 100 degrees everyday since we moved in to our new place! Sometimes, I feel like the heat is pressing down on me like a hot blanket. I did not help the situation last week when I first attempted to make this Beef-Vegetable Lo Mein. It was a ridiculously hot evening, and I thought it would be fun to try a new recipe. Everything turned out pretty well, minus the fact that both Eric and I went through around 3 glasses of water each before he gave up and finally poured a glass of milk. I felt like we were both on an episode of "Man Vs. Food." Let's just say, 1 tbsp of chile paste is way more than Eric and I could handle. We were both breathing fire for the rest of the evening.
Like I said, other than the heat coming out of our ears, the dish was very delicious. So yesterday, I decided to go for round two! I would say attempt number 2 was a definite success!
Ingredients:
- 8 oz (or however much you prefer) whole wheat pasta
- 1 tbsp. peanut oil
- 1 tbsp. olive oil
- 1/2 tbsp. ginger
- 1/2 tbsp. garlic (or more to taste, Eric is not a big fan of garlic)
- 1 bag Asian stir fry veggies (a small bag will be perfect!)
- 1/2 lb flank steak trimmed and cut across the grain into long, thin strips (you could also use chicken or tofu instead of beef)
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. Splenda Blend Brown Sugar
- 1 tsp. chile paste with garlic (we used Sambal Oelek)
- Cook pasta according to package directions. Drain and combine pasta with olive oil, tossing well to coat.
- While pasta cooks, heat the peanut oil in a large nonstick skillet over medium-high heat. Add ginger and garlic, saute for 30 seconds.
- Add in veggies and saute for around 3 minutes.
- Add steak and saute for 5 minutes or until steak and veggies are done.
- Add pasta mixture, soy sauce, brown sugar, and chile paste.
- Cook 1 minute or until lo mein is thoroughly heated and mixed.
- Serve and Enjoy!
Food For Thought:
What is your favorite type of food? Mexican, Chinese, Italian?
Which of these do you enjoy cooking at home the most?
Yours truly,
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