BEEF & VEGGIE CHOW MEIN

Beef & Veggie Chow Mein

Weekdays are tough as it is but your dinner doesn’t have to be. It is enough that you are juggling deadlines, back to back zoom calls and life expectations that are constantly throwing you curve balls. Here is some good news for you - dinner is less than 30 minutes away and you most likely have everything in your pantry. Oh, did I mention it will satisfy you and those picky eaters?

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BEEF & VEGGIE CHOW MEIN

Yield: 4

Author: Yasmine Wahab

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

For the Chow Mein

• 1 tbsp vegetable oil
• 1 medium carrot, peeled and thinly sliced 
• 1 bell pepper, sliced lengthwise 
• 1/2 jalapeno, sliced 
• 1/2 lb thinly sliced beef
• 8 oz fresh or dried chow mein 
• Sauce 
• Cilantro for garnish

For the Sauce

• 1/2 cup soy sauce 
• 2 tbsp rice vinegar
• 1 tbsp sesame oil 
• 2 tbsp sriracha sauce 
• 2 tbsp sugar 
• 1 tbsp corn starch
• 1/3 cup water

Instructions

1. Bring a medium pot of water to boil over high heat.  Drop in the chow mein and cook based on package instructions.  
2. Meanwhile wash and prep the veggies.  Add 1 tbsp olive oil in a cast-iron over medium-high heat.  Add the veggies and saute for 2-3 minutes.  Remove from the cast-iron and set aside.  Now add and cook the beef for 1-2 minutes.  Remove and set aside. Strain the noodles and set aside.  
3. In a small bowl, whisk together, soy sauce, rice vinegar, sesame oil, sriracha sauce and sugar and pour into the cast iron.   Bring to boil then lower the heat.  In a separate bowl, whisk together corn starch and water then pour into the cast-iron and bring to boil.  Once the sauce thickens add the cooked veggies and beef back in along with the noodles.  Combine everything in the sauce.  Pour into a bowl, garnish with cilantro leaves and enjoy!

Recommended Products:

Stainless Steel Whisk for Blending, Whisking, Beating and Stirring

Lodge Pre-Seasoned Cast Iron Skillet, 10.25", Black

Stainless Steel Colander

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xo,

Yas