A ChineseKorean inspired recipe easily adapted, inspired from Lo Mein.
- salt to taste
- pepper to taste
- 1/4 tsp ginger
- 1 tbsp sesame seeds
- 1 water
- 1 lb beef steaks thinly sliced
- garlic to taste
- 1 box fettucini noodles (4 persons serving)
- 1 tbsp peanut oil
- 2 tbsp minced onion
- 1 tbsp garlic powder or 1 garlic clove crushed
- 1/8 tsp sesame oil (~8 drops)
- 2 tsp soy sauce
- 1 tsp corn starch
- 1 tbsp dried beef bouillon crystals
- 1 tbsp black pepper (ground)
- Carbohydrate 60.9744730466881 g
- Cholesterol 113.7235 mg
- Fat 12.8132136506364 g
- Fiber 1.53756149702826 g
- Protein 37.749934042169 g
- Saturated Fat 2.98727311267891 g
- Serving Size 1 1 Serving (230g)
- Sodium 375.486931061615 mg
- Sugar 59.4369115496599 g
- Trans Fat 1.84016072774255 g
- Calories 514 calories
Step-by-step
- 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.
Undercooking the pasta before adding it to the simmering meat broth leaves the noodles stiff and unable to absorb the flavors properly. Achieving the right consistency requires careful attention to starch and liquid reduction.
- Boil the fettuccine directly in the seasoned meat liquid rather than plain water to build flavor into the pasta core.
- Reserve a small amount of cooking moisture during the draining step so the cornstarch slurry can emulsify into a glossy coating instead of clumping.
- Add only eight drops of toasted sesame oil initially, because its high concentration of volatile compounds easily overpowers milder aromatics.
- Slice the beef into strips measuring roughly one-quarter inch thick to ensure the meat cooks through within the twenty-minute total time window.
Pairing these heavy noodles with a crisp, raw cucumber salad provides a sharp acidic contrast that cuts through the rich sesame fat. Simple steamed bok choy also works well to balance the savory sauce.
