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About the Dish

  • Stir-Fry Beef

    Stir-Fry Beef

  • Cornstarch

    Cornstarch

  • Tamari

    Tamari

  • White Cooking Wine

    White Cooking Wine

  • Lo Mein Noodles

    Lo Mein Noodles

  • Ginger

    Ginger

  • Garlic

    Garlic

  • Onion

    Onion

  • Carrot

    Carrot

  • Bok Choy

    Bok Choy

  • Chinese Southern Belle’s Wild Wild East Sauce (Asian BBQ Teriyaki Pineapple sauce)

    Chinese Southern Belle’s Wild Wild East Sauce (Asian BBQ Teriyaki Pineapple sauce)

METHOD

1
MISE EN PLACE • Halve carrots lengthwise. Thinly slice at an angle. • Halve, peel and thinly slice onion. • Halve bok choy lengthwise; rinse away any dirt. Thinly slice stems. Cut leaves into bite-size pieces. • Peel and mince garlic. • Peel and mince ginger.
2
In a bowl, toss beef with cornstarch, tamari and cooking wine.
3
• Fill a saucepot 2/3 full with water. Place over high heat. • When water boils, add noodles. Cook, stirring occasionally, until tender but not mushy, about 5 minutes. • Drain noodles.
4
• Place a large sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add beef. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip, and cook until browned on all sides, 1-2 minutes. • Add half of ginger and half of garlic. Cook until aromatic, 1-2 minutes. • Transfer to a plate.
5
• Add 1 teaspoon cooking oil, onion and carrots. • Cook, stirring, until onion is slightly translucent, 2-3 minutes.
6
• Add bok choy stems, remaining ginger and remaining garlic. Cook, stirring 1-2 minutes. • Add bok choy leaves. Cook, stirring until the leaves have just wilted.
7
Fold in noodles, beef and Wild Wild East Sauce. Taste and adjust seasoning as desired.
8
Divide lo mein between bowls, and enjoy!