| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoon peanut butter
- 1 tablespoons lime juice
- 1 tablespoon soy sauce
- 8 oz leftover cooked lo mein noodles from BBQ Beef Stir Fry, recipe follows
- 2 cups leftover stir fry vegetables from BBQ Beef Stir Fry
- 2 scallions, sliced
- 1 tablespoons cilantro chopped
- 1 (1 1/2-pound) beef chuck steak, sliced into thin strips
- 2 tablespoons canola oil
- 2 carrots, sliced about 1/4-inch thick
- 2 stalks celery, sliced about 1/4-inch thick
- 1/2 medium yellow onion, sliced
- 8 ounces white button mushrooms, sliced
- 1 tablespoon freshly minced ginger root
- 1 tablespoon freshly minced garlic
- 1 head broccoli, cut into florets
- 1 (16-ounce) package lo mein noodles, cooked according to package directions
- 1/4 soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 1 teaspoon hot sauce
- 1/4 cup light brown sugar
- 2 tablespoons cider vinegar
- 1/8 teaspoon pepper
Instructions
- In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.
- In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.
- Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
- To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
- Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1065 |
| Total Fat | 43 g |
| Saturated Fat | 14 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 13 g |
| Sugar | 19 g |
| Protein | 56 g |
| Cholesterol | 199 mg |
| Sodium | 557 mg |
Reviews
Hardly a recipe when all you’re doing is throwing in things from other recipes.
Hi,. In her video she makes this, using 1 tsp cider vinegar. Well I am off to try it now!
This sounds pretty good but I am hesitant to make it because it says to whisk in the cider vinegar but there is no cider vinegar listed in the ingredient list.