Beef Lo Mien

This is what happens when I have nothing planned for dinner, and a few select ingredients that I need to use up. Today’s Chopped-esque episode is brought to you by Buckwheat Japanese Soba noodles, red bell peppers, stew beef, and green onions.
I knew that the stew beef would be somewhat chewy and tough, so I got that marinating right away in a mixture of the following: (I did not measure these things, so the amounts are a rough estimate. Basically you want the sweet to balance out the sour, and the sour to balance out the salty, and so on and so forth…)
– 1/4 cup rice vinegar
– 1/4 dark soy sauce
– A few dashes of fish sauce
– 3 Tbls brown sugar
– Chili paste to taste, depending on your heat tolerance
Then, get a pot of water on the stove to boil your noodles.
Dice 2 Red Bell Peppers and 3 or 4 green onions/scallions and saute in a wok with a bit of oil. When they are thoroughly softened, remove from the heat and set aside (leave in wok).
Throw your beef pieces into a frying pan, then after they have browned on the edge, add all the juices from the marinade. Cover (to keeps the juices from evaporating), and cook over medium till done.
Boil noodles as directed. Drain, and rinse with cold water to stop them from cooking more, then toss with a bit of olive oil. Set aside.
After the beef finished, I spooned the pieces out and chopped them up into smaller bite-sized pieces. My suspicions were confirmed (that stew meet is just that, and not very tender), so I wanted to make sure they were palatable.
Throw everything into the wok and toss together over medium/high heat, turning and flipping constantly so the noodles don’t stick. 
 
Serve with a cold Sam Adam’s Oktoberfest in a freezer-chilled cup, and enjoy!
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One response to “Beef Lo Mien

  1. If you come across any special bread recipes that I can make in the bread machine it would be fun to try them.
    I have done a little one handed kneeding for rolls etc.

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