Beef Lo Mein

Name: Beef Lo Mein
Yield: makes 4 servings
Ingredients: Salt to taste; 1/2 pound fresh Chinese egg noodles; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 1/2 pound sirloin (New York) strip steak, very thinly sliced and cut into 2-inch-long strips; 2 tablespoons soy sauce; 1 large onion, thinly sliced; 1 1/2 pounds broccoli, tops only, cut into bite-sized florets; 1 red bell pepper, stemmed, seeded, and cut into thin strips; 1 tablespoon minced garlic; 2 teaspoons peeled and minced or grated fresh ginger; 1/2 cup chicken stock, preferably homemade (page 160), or water; 1/2 cup unsalted cashews, roughly chopped, or shelled peanuts, optional

December 14, 2011

A classic stir-fried noodle dish, just about the paradigm. You can make this with pork, chicken, shrimp, or any other bit of meat or fish you have or keep it entirely vegetarian; it’s eminently flexible and an important part of every home cook’s repertoire. The variation that follows is a traditional dish for New Year’s celebrations and wedding banquets. E-fu noodles, which are long, thin, flat egg noodles, symbolize long life. Most Asian groceries carry them, but if you cannot find them, regular egg noodles are fine too. The meat will be easier to slice thinly if you freeze it for 30 to 60 minutes first. (This is always the case with any boneless meat or poultry.)

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