Asian Beef

By scottsdalejulie

Lo Mein
Serves 4

½ pound Dreamfields Spaghetti
4 T peanut oil
½ pound cooked beef, chicken, pork or shrimp, thinly sliced
3 scallions, white and green parts, cut into 1 inch lengths
1 large cucumber seeded, peeled, cut into 2 inch chunks then halved again
½ pound (about 1 cup) bean sprouts

Sauce
2 T soy sauce
2 T oyster sauce
1 T dry sherry
1 tsp sesame oil
½ tsp salt
½ tsp Splenda

1 T minced garlic
1 T minced fresh ginger

Cook the noodles in boiling water until just done. Drain, rinse with cold water and then toss with 1 T peanut oil. Set aside. Combine the sauce ingredients in a bowl. Heat a wok, deep saucepan or electric skillet over high heat. Swirl in 3 T peanut oil and then stir fry the garlic and ginger just until their aroma is released, about 10 seconds. Stir fry the meat and scallions briefly and then add the cucumber and bean sprouts and cook for 1 minute. Pour in the sauce, toss well and add the noodles. Stir fry to combine with the sauce and heat through, about 1 minute more. Serve hot or at room temperature.

Ingredients

• same

Preparation

Step 1

ssame