Lo Mein with Asian Pulled Beef

 
  • Cooking and Prep: 5 h
  • Serves: 8
  • Contains:

My kids really loved this spin on pulled beef using Asian flavoring rather than the typical barbecue-style sauce. I served it over an angel hair lo mein and topped it with French-fried onions for added crunch. Faigy adapted my leftovers into a super-tasty lukshen kugel, chock-full of mushrooms and meat, which was a real hit.

Ingredients (24)

Lo-Mein

Asian Pulled Beef

Assembly

Start Cooking

Prepare the Lo-Mein

Yields 8 portions lo-mein (as an appetizer)

  1. Cook pasta according to package directions.

  2. Add additional ingredients and toss well to combine.

  3. Refrigerate for several hours to allow flavors to blend.

Prepare the Meat

  1. Season flanken with salt and pepper

  2. Heat oil in a medium saucepan. Add meat and sear for two to three minutes per side until lightly browned. Remove meat from pan and set aside.

  3. Add the minced garlic to the pan and sauté until fragrant.

  4. Add additional sauce ingredients and bring to a boil.

  5. Return meat to the pan, lower the heat, and simmer covered for four to five hours or until meat is tender and falls off the bone.

  6. Shred meat and mix in two to three tablespoons of gravy, reserving any additional gravy for serving.

To Serve

  1. To serve, warm the pasta.

  2. Place several spoonfuls of shredded beef over each individual plate of pasta and drizzle with reserved gravy.

  3. Top with additional toasted sesame seeds and French-fried onions.

Variation: Lo-Mein Beef Kugel

Yields 10 portions kugel

  1. Place four eggs in a large bowl and whisk well.

  2. Add four cups prepared lo mein; one eight-ounce (225-gram) can sliced mushrooms, drained; one cup shredded meat; and four to five tablespoons reserved gravy and mix well to combine.

  3. Place in a lightly greased nine-inch (23-centimeter) round pan and top with French-fried onions.

  4. Bake for one hour at 350°F (175°C).

Credits

Styling and Photography by Chavi Feldman



 
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