Ready in 20 minutes
A chinese/Korean inspired recipe that is easily adapted, inspired from Lo-Mein I eat locally.
Place enough water in a saucepan to cover the noodles (don’t place in yet) and bring to a boil over High with beef, Salt/Pepper/Garlic (1/2 tsp each, edit to taste)…. Once at a boil, reduce to Medium Heat and add pasta and cook to packaging specifications. Make sure that you stir immediately so that the noodles don’t stick together. Add a little oil if desired to help keep noodles from sticking. Remove and drain (don’t drain it completely dry! ), reduce heat to Med-Low and add peanut oil to the pan (~1Tbsp/Serving MAX), stir. Add while stirring in one at a time Minced Onion, 4-8 drops of Sesame Oil (if this is the first time, go light on the sesame – it’s really potent), Soy Sauce (don’t add too much as it will make this dish salty quickly! ), Ginger, Corn Starch Mix (add Corn Starch to a little water in a shallow cup and stir until all lumps are gone), freshly ground black pepper, Beef Granules and Sesame Seeds. Stir constantly to prevent scorching, and slice the beef inside the pan into thin slices. Remove from heat once liquid has reduced to a thick sauce and serve. Cover when not serving, as this dish cools off fairly quickly. Optional: Add Cayenne Pepper, Chinese 5-Spice, and/or Cumin to change up the taste, and vegtables to make it healthier.