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Cook'n with Betty Crocker 
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Gingered Beef Lo Mein |
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Serves: 6 Print this RecipeChili oil is vegetable oil that has been steeped or infused with hot chilis. It adds a hot, spicy "kick" to this recipe. 1 cup water 3 tablespoons cornstarch 1 tablespoon packed brown sugar 3 tablespoons low-sodium soy sauce 3 teaspoons grated ginger root 1 teaspoon low-sodium beef bouillon granules 4 ounces uncooked vermicelli 2 teaspoons chili oil 1 pound boneless beef sirloin steaks, cut into 2x1/4-inch strips 1 cup garlic, crushed 1 medium red bell pepper, cut into 2x1/4 inch strips 1 cup 1/4-inch slices mushrooms (about 3 ounces) 1 cup Chinese peas pods 1 tablespoon sesame seeds, toasted Mix water, cornstarch, brown sugar, soy sauce, 2 teaspoons of the gingerroot and the bouillon granules; set aside. Cook and drain vermicelli as directed on package. While vermicelli is cooking, heat wok or 12-inch nonstick skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat sides. Add beef, remaining 1 teaspoon gingerroot and the garlic; stir-fry about 3 minutes or until beef is brown. Add bell pepper, mushrooms and pea pods; stir-fry 1 minute. Stir in cornstarch mixture. Cook and stir about 1 minute or until thickened. Stir in vermicelli. Sprinkle with sesame seed. 1 Serving: Calories 270 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 60mg; Sodium 420mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 19g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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