Venison Lo Mein

By gbvampy1

Ingredients

• 8 ounces regular spaghetti noodles cooked according to package directions
• Sesame oil (begin with a small amount)
• 2 tablespoons canola oil
• 1 pound beef steak (like chuck), sliced thinly (easier to slice if partially frozen)
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 4 green onions, sliced white and green parts divided
• 2 large carrots, julienned
• 2 stalks celery, thinly sliced
• 3/4 cups bean sprouts
• 1 can water chestnuts
• 1 can bamboo shoots

Details

Servings 4

Preparation

Step 1

1
Rinse the cooked spaghetti noodles thoroughly and toss in sesame oil (careful, a little goes a long ways).
2
Combine the hoisin and soy sauce in a bowl, set aside. In a wok or large skillet, heat 1 tablespoon of oil over medium high heat. Add the ginger, garlic and green onions (white part only), stir fry for 30 seconds then add the carrots and celery, cook until tender crisp, add the bean sprouts and cook another 30 seconds, remove from pan and set aside.
3
Heat the other tablespoon of oil, when hot add the beef and stir fry until no longer pink. Add the noodles and stir fry until they are lightly browned, add veggies back into to the wok and stir fry quickly to mix. Add the soy-hoisin mixture and stir to coat.
4
Garnish with green onion tops or chopped cilantro.