Beef Lo Mein

I love to order Chinese takeout, but it really doesn’t help me much when it comes to eating better and watching my weight.  So, I was excited when I noticed a Beef Lo Mein recipe in The Best of Cooking Light Everyday Favorites.  As I mentioned before, I don’t follow recipes well.  As per usual, I switched this one up a bit.  It was originally a recipe for six, but since I was just cooking for my husband and me, I cut everything in half.  I switched up the veggies quite a bit, and I used Barilla Plus pasta instead of regular pasta… It adds a few extra calories, but it also adds a lot of protein and fiber, which I think is a fair trade.

I like the idea of posting the nutrition facts on my recipes – at least the recipes that are meant to be somewhat healthy.  If I come up with a fabulous dessert, I might have to skip the data – sometimes you just don’t want to know!  So, here are the stats on this recipe – for about 3 servings:

Calories: 445; Total Fat: 12g (Sat Fat: 3g); Cholesterol: 67mg; Sodium: 749mg; Carbs: 47g; Fiber: 6g; Sugars: 14g; Protein: 38g

Ingredients:

(Adapted from The Best of Cooking Light Everyday Favorites)

  • 4 ounces thin spaghetti (I used Barilla Plus)
  • 1 tablespoon peanut oil
  • 2 tablespoons ginger, minced
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 5 ounces broccoli florets
  • 5 ounces snap peas, trimmed
  • 8 ounces lean beef (I think I used flank steak), thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic chili sauce (sambal oelek)
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds

Directions:

Cook the spaghetti according to the package directions and drain.  Set aside.

Be sure to prep all of the ingredients before you start stir frying since everything will cook quickly! In a small bowl, combine the soy sauce, brown sugar, garlic chili sauce, and sesame oil.  Set aside.

Add the peanut oil to a large skillet or wok over medium heat.  Add the ginger and garlic and cook for 1 minute.  Add the the vegetables and stir fry for 2 minutes.  Add the beef and continue to stir fry for an additional 4-5 minutes, until the beef is cooked through and the vegetables are tender.

Add the noodles and the sauce to the pan and cook for an additional minute.  Remove from heat.  Serve topped with toasted sesame seeds.

9 Responses to Beef Lo Mein

  1. I saw this on FoodBuzz and thought it looked fantastic! The sauce, with the soy and brown sugar, really got me. I love sweet and salty like that, and over noodles with beef … for get it! Yum!

  2. It’s so easy to recreate our favorite Chinese meals at home, all the while making them much, much healthier. Great job with this :)

  3. Fantastic. I love the oodles amount of veggies you added into this. Healthier, too.

    Funny, we both post about Chinese dishes. They do make a good combo. =)

  4. I love Chinese Take-out and seldom make it – think this is a great recipe – healthy, scrumptious and fun. (I like fun food) Will try it.

  5. That looks delicious and healthy. Like Beef Broccoli taken up a notch! How do you figure out your nutrition facts? I work my brain enough figuring out the cost per serving for my recipes.

    • Diana – I use http://www.nutritiondata.com to create recipes and I let it do all of the nutrition info work. I’m not sitting here with my calculator figuring it all out! You should check the site out – it creates all kinds of great info for your recipes!