This easy dish is quick to prepare, adapts to whatever veggies you have in your fridge, and is super family-friendly. beef roast main Dinner tonight, lunch tomorrow…assuming you don’t polish it all at once anyway!.
Why You’ll Love This Takeout Style Recipe
- quick and easy. With a few staples on hand, like garlic and soy sauce, and ready-to-use condiments like sea ginseng (roughly equivalent to Asian barbecue sauce) and sesame oil, a nutritious dinner (like this veggie romaine) is ready. No more than 30 minutes. If you use frozen vegetables, the amount will be less.
- Fun for everyone. At least once a week, he features healthy stir-fry recipes around these parts. Partly because it’s nutritious and easy, but most importantly because it’s incredibly delicious and a huge crowd pleaser.
- friendly to your wallet. This recipe (and tofu stir-fry) is affordable. Beef Ramen is made with simple and nutritious ingredients. Beef (and your money) goes a long way in this recipe thanks to the noodles.
- Flexible. Lomen consists of noodles, protein (usually beef or chicken), vegetables, and a sweet and savory sauce. The recipe here is a starting point. Feel free to substitute any other vegetables you have on hand, adjust to taste, and enjoy with your favorite garnishes.
What is the difference between Beef Yakisoba and Beef Ramen?
These two popular take-out Chinese dishes are similar in taste and ingredients, but the noodles are prepared differently.
- Fried noodles It means “yakisoba”. The noodles are cooked and pan-fried before adding other ingredients. (This chicken chow mein is a great recipe.)
- romaine It means “dressed noodles”. The noodles are boiled and mixed with the stir-fried meat and vegetables.
This recipe puts the noodles last, so it will be beef. Hello. (Wow your friends with this one!)
Whether the chow mein or the lo mein is delicious is up to you.
How to make beef lomain
component
- beef. Romaine protein of choice today. Beef contains protein, iron and several essential vitamins such as B6 and B12. Moderate consumption is considered good for health.
- noodles. Cheeky slippery noodles are exquisite! For healthy noodles, I prefer to use whole wheat noodles that are rich in fiber and nutrients (I also use this trick in my stir-fried noodles).
- garlic + ginger + soy sauce. Stir-fried Big Three.
- Hisense. This sweet, savory, and umami sauce is just about everything you need to make a wonderfully flavored stir-fry. I always have a jar of it on hand.
Hint!
Hoisin is widely available at nearly every major grocery store. Look for them in the Asian and international departments. Or use it as a reason to visit your local Asian market.
- vegetable. My favorite combination of stir-fried vegetables is broccoli, bell peppers, and carrots, which are both colorful and nutritious. The snow peas are also delicious. That means you can make stir-fries with just about any vegetable you have on hand.
- water chestnut. Although optional, I’ve been obsessed with its crunchiness ever since I ordered Mongolian beef lo-men with my hard-earned money for lunches since I was in high school.
- roasted sesame oil. Optional, but this adds a professional finished flavor to the main. It’s intensely nutty and savory and you can’t stop eating it.
direction
- prepare the beef. Slice it and apply it to the baking soda mixture.
- cook the noodles. Cook until al dente.
- mix the sauce. A liquid measuring cup works well for this.
- cook beef in sauce. Remove when the inside is slightly pink.
- cook vegetables. I want it crispy and soft.
- mix. Add all ingredients back to the pot, stir to heat through, and incorporate the sauce. fun!
storage tips
- to the store. Place the leftover beef loin noodles in an airtight container and refrigerate for 4 days.
- to reheat. Heat the leftovers in a skillet on the stovetop over medium-low heat or lightly in the microwave. Sprinkle the noodles with a little water or dashi stock to keep them from drying out.
- To freeze. Beef loin noodles can be frozen. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
what to eat with beef lomain
- cast iron skillet. If you prefer a larger frying pan than a wok, this 12-inch Staub from her with an enamel bottom is perfect for you.
- knife set. This Zwilling set of 10 of him stays sharp longer than expected.
- pasta strainer. A 5-quart colander with large handles is perfect for noodles for the whole family.
Recipe Tips and Tricks
- Slice the beef along the grain. This helps soften the fibers.
- don’t overcook the beef. Be careful not to overeat as the goal is tender and flavorful beef. Overcooking beef can make it tough and dry.
- Let’s take advantage of some vegetables. Raid your fridge or buy your favorites! Feel free to swap out the veggies your family likes the most. Stir-fries are also great for using out-of-season vegetables.
- Don’t miss the water chestnut. These are not important ingredients in this easy beef lome noodle recipe, but itself, I think it adds a delicious crunch and makes it even tastier. Even if you don’t usually buy it, please try it once.
- 1 lb sirloin top round steak or flank steak
- 1/2 tea spoon baking soda
- 6 tablespoon water Divided
- 6 ounce Long noodles, such as whole-wheat spaghetti Or whole grain fettuccine, soba, udon
- 1/4 cup Reduced salt soy sauce plus the taste
- 1/4 cup hoisin sauce
- Four cloves garlic Chopped or grated (about 1 heaping tablespoon)
- 1 tablespoon finely chopped fresh ginger
- 1/2 tea spoon crushed red pepper flakes and additional flavor
- 1 tablespoon canola oil or peanut oil or grapeseed oil
- 2 medium size carrot Peel and cut into thin coins
- 1 broccoli head 3 cups cabbage cut into small florets (about 3 cups) or thinly sliced
- 1 red bell pepper cored and thinly sliced
- 1 canned water chestnut slices (8 oz) exhausted
- Four thinly slice the green onion Divided
- 2 teaspoon roasted sesame oil option
-
For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or less) slices. Cut long slices in half crosswise (each strip should be about 3 inches long).
-
Place beef in medium bowl; Mix baking soda and 2 tablespoons of water in a small bowl. Pour over beef and toss to coat. Let stand for 5 minutes (this will soften them).
-
Meanwhile, boil the noodles in a large pot with salt until al dente. Drain and rinse with cold water. Set it aside.
-
In a small bowl or large liquid measuring cup, combine soy sauce, seafood, garlic, ginger, and red pepper flakes. Keep it near the stove.
-
Heat the oil in a wok or large nonstick skillet over medium heat. Add beef and cook until crispy on the outside and still pink on the inside, about 3 minutes. Liquid will come out of the beef, but that’s okay. Add 1 tablespoon sauce, mix, and cook 30 seconds. Scoop beef onto a plate with a large spoon (residual cooking juices will cook and disappear).
-
Add carrots, broccoli, and bell peppers; Cook until crisp and tender, about 2 minutes. Add the remaining 4 tablespoons (1/4 cup) of water, stir, and steam the vegetables until the broccoli is bright green and most of the moisture is gone, about 2 more minutes.
-
Add the water chestnut, half of the green onion, and 2 tablespoons of soy sauce, mix, and simmer for another 30 seconds.
-
Reduce heat to medium. Add the noodles and beef, and pour the remaining soy sauce mixture over the top. Using tongs, stir until the noodles are cooked through.
-
Drizzle sesame oil over top (if using) and sprinkle with remaining green onions. Throw and combine. fun!
- save: Store the remaining beef noodles in an airtight container and refrigerate for 4 days.
- to reheat: Heat the leftovers in the frying pan on the stove over medium-low heat or lightly in the microwave. Sprinkle a little water or broth over the noodles to keep them from drying out.
- To freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Provided by: 1(out of 4)calorie: 480kcalcarbohydrates: 59gprotein: 36gobesity: 12gsaturated fat: 3gPolyunsaturated fat: 3gMonounsaturated fat: FivegTrans fat: 1gcholesterol: 70mgpotassium: 1029mgfiber: 6gsugar: 11gVitamin A: 6647IUVitamin C: 105mgcalcium: 119mgiron: Fivemg
Join now and save your favorite recipes
Create an account to easily save your favorite recipes and access free meal plans.
please sign up
FAQ
An authentic Beef Ramen recipe calls for Chinese egg noodles made with flour and eggs. However, any long noodles available are fine. Soba (Japanese noodles made with buckwheat flour), whole-grain spaghetti noodles, or whole-grain fettuccine noodles all work well.
You can use frozen veggies in this recipe, but I find fresh veggies to be more flavorful and textured.
If it is difficult to keep fresh vegetables on hand, try choosing vegetables that last longer, such as cabbage. The beef and cabbage loin noodles are delicious (see this cabbage stir-fry for prep tips).
For a little more spiciness, add some red pepper flakes or a touch of sriracha.
of course! If your romaine contains two proteins, you can add another meat, seafood, or vegetarian option. I think that shrimp, salmon, tofu, etc. are especially delicious for beef.
Related recipes
Stir fry and other Asian dishes are delicious and nutritious. Here are some of my favourites.
