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Makeover Monday Meal- Turn Takeout into Dine-in

Almost everyone has a go-to place for great takeout. Whether you go on a Friday, Saturday, or even Tuesday night, there’s nothing like ordering your favorites and digging in when you get home.

However, there are times when you just don’t feel like making the drive. Granted, there are a plethora of delivery options available, but many of them require a minimum order to get free delivery, and if you’re in the mood for one thing, it’s just not worth it.

For many people, lo mein with its noodles stir-fried with vegetables and your choice of beef, chicken, or shrimp in a delectable sauce, ticks all the boxes. Thankfully Cooking Professionally has a recipe for Beef Lo Mein that is not only delicious but it can also be prepared for two in twenty minutes. Moreover, by making it at home, you can control the level of sodium and carb intake.

With so many supermarkets and grocery stores offering pre-chopped and julienned vegetables in their produce sections, you can save yourself some more time. This is a great and economical way to enjoy your favorite takeout meal at home.

If you want to make this vegetarian or vegan:

Omit the beef and increase vegetables *

Replace the oyster sauce with an equal amount of low-sodium or regular soy sauce plus 2 teaspoons of white sugar, coconut sugar, turbinado, or raw cane sugar. You can also use 1 teaspoon of Swerve, Splenda, or monk fruit sweetener. *

To make it low-carb instead of Lo Mein noodles or egg noodles, you can use zucchini or spaghetti squash noodles. Instead of blanching in hot water for 2 minutes, blanch the vegetable noodles for 4 minutes and set them aside. *

 

Beef Lo Mein recipe by Cooking Professionally adapted Still A Chick Lit

Ingredients

• 14 ounces Lo Mein noodles (or cooked egg noodles) *

9-ounce beef sirloin (tenderloin/rump or any tender meat cut) *
• 3-4 mushrooms, sliced
• 2-3 spring onions, cut into 2-inch pieces
• 1 bell pepper, julienned
• 2-3 cabbage leaves, cut into thin slices
• 5-6 snow peas
• 1 small carrot, julienned
• 2 tablespoons vegetable oil for the sauce:
• 2 tablespoons light soy sauce
1 tablespoon sesame oil
• 2 teaspoons dark soy sauce
• 4 tablespoons oyster sauce *
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine (or rice vinegar)
• 1/4 teaspoon white pepper
For the marinade
:• 1 tablespoon sauce mix
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
optional garnishes:• chopped spring onions• chili oil, to taste

Directions

Step 1

To begin, blanch the noodles in hot water for 1-2 minutes, then sprinkle in a bit of sesame oil, mixing well. Set aside.

Step 2

Combine all of the sauce ingredients into a small mixing bowl. Set aside.

Step 3

To prepare the vegetables, wash and slice them. Set aside.

Step 4

Cut the beef steak into thin slices, going against the grain. In a separate bowl, combine all of the marinade ingredients, then add the beef slices. Let sit for 10-15 minutes. Set aside.

Step 5

Heat the pan or wok over medium-high heat. Sprinkle in 2 tablespoons of oil, then add in the beef slices.

Step 6

Flatten the beef, searing for 1-2 minutes, then continue to stir fry for an additional 1-2 minutes. Then, follow with the vegetables, adding in the hard ones first. Cook for 1-2 minutes.

Step 7

Make space in the middle of the wok, add in the noodles, and pour in the sauce mixture.

Step 8

Toss all the ingredients and noodles well for 2-3 minutes to combine evenly, until fully cooked. Remove from heat and transfer to a serving plate.

Step 9

If desired, top the dish with extra chopped spring onions and chili oil. Serve immediately.

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