I’ve been on a bit of an Asian kick lately, and the hubs and I have been enjoying it immensely! The Chinese restaurants around here are ….. shall we say – – “questionable” — and it amazes me every time how simple it truly is to make good, authentic (as best as possible), take-out dishes that they charge an arm and a leg for.
There really aren’t any “secrets” or “tricks” to them, as most are their own country’s “comfort foods”. Every country has family-style dishes that are made in rotation just as we do. And that’s simply what the popular dishes on Chinese menus really are. Comfort food!
And believe me, the dishes that I have made so far, have truly been just that, very comforting!
So on to the latest one that I just figured out! “Beef Lo Mein”. One of our favorites that we used to enjoy ordering!
Not all of these ingredients will make the cut, but this is how I like to figure out recipes! I drag out every possible thing that I think I might want in there, then I just start adding and building flavor! 😀
The key to making Asian-style food, to me anyways, is to fresh whenever possible, and get your ducks all lined up beforehand! Chop and prep everything before you start cooking, as it does really go quite fast from there on!
Was I standing on my head when I took this photo??
The onions, steak and mushrooms are cooked, and the sauce and the bean sprouts are patiently waiting their turn!
I decided to take the meat mixture out and drain everything before adding the sauce. So glad that I did!
Here’s the sauce all cooked and thickened.
Then I added the meat mixture back into the pan along with the bean sprouts.
I just set it aside with a lid while I cooked the noodles since they only take 4 minutes. Like most chefs will always tell you, “the sauce can wait for the pasta, but the pasta should never wait for the sauce”! So true!!
I also decided to just add a few snipped green onions for garnish, rather than add them to the mixture itself so that we could have fresh with each leftover, reheated serving! 😉
I could’ve sworn that I had a small stash of pea pods in the freezer, but they obviously got used for something else long ago. Not a single broccoli floret was to be found, either. So we just had a very meaty supper and there were no complaints to be heard. 😉 Everything was delicious!!!! I served the Beef Lo Mein with homemade pork egg rolls that I’ll be sharing the recipe for tomorrow! So stay tuned, as they rocked, too! 😀
So if you don’t have a decent Asian restaurant nearby, or just would like to learn how to make a few dishes homemade, be sure to save this one along with other Chinese take out-style dishes that I’ve made! I think you’ll not only really enjoy them, but you’ll be quite surprised at how easy they really are to make!
Take care all!! Spring is almost here! 😀 Until next time, ~Kelly
My Pork Egg Roll recipe here! I used regular soy sauce for this, not low sodium. If using low sodium, you may have to add more.
For Sauce Ingredients:
Wonderful served with my Pork Egg Rolls!
I used regular soy sauce for this, not low sodium. If using low sodium, you may have to add more.