I'm melting in Dallas while cooking beef-vegetable lo mein!
Posted Aug 16 2010 7:45pm
I'm officially melting in Dallas! It has been over 100 degrees everyday since we moved in to our new place! Sometimes, I feel like the heat is pressing down on me like a hot blanket. I did not help the situation last week when I first attempted to make this Beef-Vegetable Lo Mein. It was a ridiculously hot evening, and I thought it would be fun to try a new recipe. Everything turned out pretty well, minus the fact that both Eric and I went through around 3 glasses of water each before he gave up and finally poured a glass of milk. I felt like we were both on an episode of "Man Vs. Food." Let's just say, 1 tbsp of chile paste is way more than Eric and I could handle. We were both breathing fire for the rest of the evening.
Like I said, other than the heat coming out of our ears, the dish was very delicious. So yesterday, I decided to go for round two! I would say attempt number 2 was a definite success!
8 oz (or however much you prefer) whole wheat pasta
1 tbsp. peanut oil
1 tbsp. olive oil
1/2 tbsp. ginger
1/2 tbsp. garlic (or more to taste, Eric is not a big fan of garlic)
1 bag Asian stir fry veggies (a small bag will be perfect!)
1/2 lb flank steak trimmed and cut across the grain into long, thin strips (you could also use chicken or tofu instead of beef)
3 tbsp. low-sodium soy sauce
2 tbsp. Splenda Blend Brown Sugar
1 tsp. chile paste with garlic (we used Sambal Oelek)