One of the tenets of Chinese and Japanese cuisines is that the food should be pleasing to the eye as well as the palate.
I’m not familiar enough to know if that is also true of Korean or Vietnamese dishes.
As to Thai and Indian – I have had a lot of exposure but only to admire from a distance. Our friend in Spain was a master of those 2 cuisines but made them too hot for me to eat. (He always made something special, but different for me.)
According to my books, one way to achieve this is to make certain that your ingredients are colorful; another is to cut the ingredients into varied shapes.
This Lo Mein has both – and is delicious.
Click here to Pin Beef & Mushroom Lo MeinPrint
Beef & Mushroom Lo Mein
The vegetables are cut into interesting shapes for a fun dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Beef
- Method: Skillet
- 10oz (300gr) beef flank steak or any beef suitable for stir-frying, cut into bite-size strips
- 1 leek, trimmed, halved lengthwise, thinly sliced
- 2 cloves garlic, minced
- 1/2 green bell pepper, cut into matchsticks
- 1 tbs minced ginger
- 1 stalk celery, sliced at an angle
- 1 medium carrot, thinly sliced into rounds
- 4oz (125gr) mushrooms, trimmed, sliced
- 4oz (125gr) spaghetti
- 1 tbs sesame oil
- 1 tsp soy sauce
- 1 tbs olive oil
- 1/2 (4oz, 120ml) cup beef broth
- 2 tbs sherry
- 1 tbs cornstarch (corn flour, Maizena) dissolved in
- 1 tbs soy sauce plus 1 tbs water
- Cook pasta according to package instructions. When done, drain.
- Mix 1 tbs sesame oil with 1 tsp soy sauce.
- Add beef, stir, and set aside to marinate.
- Heat 1 tsp olive oil in large, non-stick skillet over medium-high heat.
- Add mushrooms and sauté 3 – 5 minutes, until they start to brown.
- Remove to a plate and set aside.
- Add 1 tsp oil and leeks to skillet, stir-fry for 3 minutes.
- Add garlic and ginger, stir-fry another 1 minute.
- Remove leeks/garlic to plate with mushrooms.
- Add 1 tsp oil, carrot, pepper, celery to skillet and stir-fry 3 minutes.
- Remove to plate with the other vegetables.
- Add beef to skillet and stir-fry 3 minutes, until browned.
- Return vegetables to skillet.
- Add broth and sherry.
- Bring to a boil, cover and simmer for 3 – 5 minutes.
- Dissolve cornstarch in soy sauce.
- Uncover skillet and add cornstarch mixture, stirring until thickened.
- Put pasta into a large bowl.
- Pour beef mixture over top, toss to combine and serve.
Do the cutting / slicing of the vegetables while the pasta water heats. Do the cooking while the pasta cooks.
- Serving Size: 1/2 recipe
- Calories: 636
- Sugar: 8.9 g
- Sodium: 646.4 mg
- Fat: 22.4 g
- Saturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 64.8 g
- Fiber: 5.4 g
- Protein: 42.7 g
- Cholesterol: 85 mg
Keywords: beef, mushrooms, lo mein
It’s been nice for the last week. My potager has been tilled and is ready (almost) for the onions.
But first I spent some time freeing the tulips.
Our grass has been cut 4 times already but, for obvious reasons, we can’t mow over the tulips. Nor can we use the strimmer.
The grass was tall enough that the tulips were invisible. I spent a couple of afternoons trimming, by hand. It was nice to be out in the sunshine. Even Guapa came out for a nap.
I have no idea why I thought it was a good idea to plant tulips underneath the lilac, but I did. I hadn’t gotten to the grass on the other side yet….
The forsythia was / is gorgeous this year.
The hyacinth are almost done but still smell wonderful:
Summer flowers are nice but spring flowers are always such a welcome joy….. They bring hope for warm weather and sunshine.