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Asparagus Beef Lo Mein Recipe

Asparagus Beef Lo Mein Recipe photo by Taste of Home

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This flavorful stir-fry is easy and relatively inexpensive. It's served over ramen noodles, which is a nice change from rice we usually have. To simplify preparation, I use store-bought garlic infused olive oil instead of minced garlic and olive oil.

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Asparagus Beef Lo Mein Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 beef top sirloin steak (1 pound), thinly sliced
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
1/4 teaspoon minced garlic
2-1/4 cups water, divided
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce

Directions

In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 400 calories, 17 g fat (6 g saturated fat), 64 mg cholesterol, 1,141 mg sodium, 35 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Asparagus Beef Lo Mein in Quick Cooking May/June 2005, p37

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Asparagus Beef Lo Mein

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Reviewed on Jun. 10, 2012 by sugarradish

My husband really likes this dish. I make it with brocolli and it turns out really good.

Reviewed on Oct. 04, 2011 by katlaydee3

I really liked this dish and will definitely make again. I served it with egg rolls.

Reviewed on Sep. 21, 2008 by Janice Gillette

Whenever I fix Ramen soup, I only use about half of the seasoning packet because it's so full of salt. Try it, it's just fine without the whole packet.

Reviewed on May. 02, 2008 by whateverfood

Idea check out my reply to your query. I hope it helps

Reviewed on May. 02, 2008 by whateverfood

Excuse Me- a total of one whole packet (from the 2nd pkg) PLUS 1/2 tsp of the (1st) packet is used. Shirtail02 is MSG sensitive, so it's a real issue. Check out msgmyth.com, or look it up in wikipedia (online encyclopedia). As for shirtail02, try using Herb-Ox or Wyler's lower sodium beef bouillon- there's a lot of salt in this recipe too. You can always add a little at the table...Just my nickels worth (7 cents by the time you read this).

Reviewed on May. 02, 2008 by shirtail02

This would be great with something other than the packet from Ramen. There is a lot of MSG in that mix and it is extremely toxic for me.

Reviewed on May. 02, 2008 by dianasaur

No, you started with two packets of noodles. You throw away the remaining seasoning from the first envelope, and use the second envelope's seasoning when cooking the two packets of noodles.

Reviewed on May. 02, 2008 by MargueriteMM

In the above directions for the Beef asparagus Lo Mein recipe it says to DISCARD THE REMAINING SEASONING FROM OPENED PACKET, THEN BELOW IT SAYS ADD RAMEN NOODLES AND CONTENTS OF REMAINING SEASONING PACKET. Is the original instruction to mean set aside instead of discard?