|2 servings||calories per servings 560||protein serving 39 g||carbs per serving 68 g||total fat per serving 14 g|
This classic Chinese-style dish features grass-fed sirloin tossed with whole-wheat lo mein noodles alongside crisp carrots and bok choy. We try “velveting” in this recipe, a Chinese culinary technique involving marinating meat in a mixture of cornstarch and wine. This method ensures that stir-fried proteins are tender and flavorful. Garlic and ginger build a bold, aromatic base of flavors, but it’s Chinese Southern Belle’s sweet and savory Wild Wild East sauce that makes this dish un-put-down-able.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Halve, peel and thinly slice onion.
• Halve carrot lengthwise. Thinly slice crosswise at an angle.
• Halve bok choy lengthwise; rinse away any dirt. Thinly slice stems. Cut leaves into bite-size pieces.
• Peel and mince ginger.
• Peel and mince garlic.
In a bowl, toss beef with cornstarch, tamari and wine.
• Fill a saucepan half full with water. Place over high heat.
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, about 5 minutes.
• Drain noodles.
While water heats:
• 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.
• Cook, stirring, until beef is browned on all sides, 1-2 minutes.
• Add half of ginger and half of garlic. Cook, stirring, until fragrant, about 1 minute.
• Transfer to a plate.
• To sauté pan, add 1 teaspoon cooking oil, onion and carrot.
• Cook, stirring, until onion is just translucent, 2-3 minutes.
• Add bok choy stems, remaining ginger and remaining garlic. Cook, stirring, 1-2 minutes.
• Add bok choy leaves. Cook, stirring, until leaves have just wilted, about 1 minute.
Remove from heat. Fold in noodles, beef and Wild Wild East sauce. Taste and adjust seasoning as desired.
Divide lo mein between 2 bowls. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...