Beef and Vegetable Lo Mein

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Ingredient List :
2 packages (12 ounces) fresh Chinese-style noodles
8 quarts boiling water
8 Chinese dried black, or shiitake, mushrooms
2 tablespoons sesame, or vegetable, oil
2 tablespoons finely chopped fresh gingerroot
6 cloves garlic, minced
24 ounces beef eye of round steak, fat trimmed, cut into 1/2-inch strips
4 cups broccoli florets
2 cups sliced carrots
2/3 cups water
4 tablespoons cornstarch
4 teaspoons light soy sauce

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Directions :
1. Cook noodles in 4 quarts boiling water until tender, about 2 minutes; drain and reserve. Place dried mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes; drain. Slice mushrooms, discarding tough parts.
2. Heat oil in wok or skillet over medium-high heat until hot. Stir-fry mushrooms, gingerroot, and garlic 2 minutes. Add beef; stir-fry until beef is cooked, about 5 minutes. Remove from wok.
3. Add broccoli and carrots to work; stir-fry until vegetables are crisp-tender, 5 to 8 minutes. Remove from wok.
4. Combine 2/3 cup water, sherry, and cornstarch; add to wok and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Stir in soy sauce. Return beef and vegetable mixtures to wok; add noodles. Stir-fry over medium heat until hot through, 2 to 3 minutes.

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Servings : 8
Nutrition Facts
Calories 300
Protein grams 22
Carb grams 38
Fat grams 6
Fiber grams

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