BEEF LO MEIN RECIPE | ALLRECIPES
I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had.
Provided by Rachel Swiger-Imhoff
Categories World Cuisine Asian Chinese
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
- Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
- Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.
Nutrition Facts : Calories 519.3 calories, CarbohydrateContent 72.8 g, CholesterolContent 35.6 mg, FatContent 15 g, FiberContent 9.1 g, ProteinContent 26.3 g, SaturatedFatContent 4.7 g, SodiumContent 573.5 mg, SugarContent 7.6 g
BEEF WELLINGTON RECIPE | ALLRECIPES
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!
Provided by Normala
Categories World Cuisine European UK and Ireland English
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
- Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
- Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Nutrition Facts : Calories 744.3 calories, CarbohydrateContent 29.6 g, CholesterolContent 131.4 mg, FatContent 57.2 g, FiberContent 1.2 g, ProteinContent 26.2 g, SaturatedFatContent 21.2 g, SodiumContent 433.7 mg, SugarContent 1.1 g
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