Lo Mein Beef & Vegetable Stir-Fry

Lo Mein Beef & Vegetable Stir-Fry

Lo mein is a Chinese noodle dish made from boiled wheat noodles which are tossed with stir fried meat, vegetables and a sauce.

The word “mein” in Chinese means noodles, and “lo mein” means tossed noodles. This is how most lo mein dishes are made.

Lo Mein Beef & Vegetable Stir-Fry

After the stir-fry is done, the wheat noodles are put over the stir-fry and mixed in.

There is often confusion between pasta and noodles. Pasta, the signature dish of Italy, is made from durum semolina, a tetraploid species of wheat with a yellow endosperm and a coarser texture than common wheat.

This Is a Plate Of Italian Pasta with Pesto Sauce – Not a Plate Of Noodles With Pesto Sauce

Where as noodles are associated with Asian dishes. They are made with flour milled from common wheat, rice flour, or starch from a tuber or bean.

Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.


Looking For Gluten-free Pasta – Try These Recipes Using Vegetables As Pasta – Vegetable Alternatives To Traditional Pasta – with recipes


Lo Mein Beef & Vegetable Stir-Fry

These fresh lo mein noodles are mixed together with beef, vegetables and a savory stir-fry sauce. With the end result being a bowl or plate of deliciously yummy food.

The Sauce

1 tablespoon cornstarch

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup hoisin sauce

2 tsp. sesame oil

1/2 tsp. ground ginger

1/4 tsp. crushed red pepper flakes

Add cornstarch and dark soy to a medium sauce pan over medium high heat and mix until lump free.

Next add remaining sauce ingredients and mix in. Bring to a boil then simmer until sauce thickens. Set aside.

The Stir-Fry

1 pound of either flank steak, skirt steak, ribeye or top sirloin, cut into 1×1 inch strips

1-2 teaspoons sesame oil

1 16 ounce bag (fresh not frozen) of prepare stir-fry vegetables

8 ounces lo mein noodles

Using a hot skillet with sesame oil, cook beef until it’s golden brown, remove from the skillet and set aside.

Using the same skillet, add some sesame oil and sauté vegetables (do not over cook). Next add cooked beef and sauce and mix in.


Cook’s Notes

The Meat:

For added flavor, marinate meat strips in 1/4 cup of prepared sauce. After marinating, save sauce to add with rest to stir-fry.

The Noodles: We recommend using cooked lo mein noodles for convenience. You can find them in the refrigerated section of any Chinese grocery, wherever they stock the fresh noodles, rice cakes, and wonton/dumpling wrappers.

Though you can use a box of the noodles, just cook according to package instructions.

The Vegetables: A stir-fry needs crisp tender vegetables, meaning the vegetables are just cooked to the point that they are still a bit raw inside.

This not only retains their flavor, color and nutrients better, but it also prevents overcooked vegetables leeching water, which can water down the flavor of the sauce.


Next add noodles and mix in. Continue cooking until the noodles are warmed through.

Lo Mein Beef & Vegetable Stir-Fry

Suggested to plate and serve immediately.


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Rotisserie Chicken Breast Topped With a Browned Butter Lemon Caper Sauce

When it comes to fast and delicious weeknight meals, it doesn’t get much easier than this.

Just 4 ingredients brought together in under 30 minutes and you have yourself a plate of Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce.

It is said that using a rotisserie chicken helps circumvent more complicated steps in a recipe. In other words, making a recipe using rotisserie chicken, is a recipe short-cut.

Ron Popeil and Boston Market made rotisserie chicken famous in America but sources say it was introduced in Mexico in 1946.

And another source says it was invented in Peru by a Swiss origin Peruvian farmer in 1950.

Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce

4 tablespoons butter, room temperature 

1 large lemon, sliced

Rotisserie chicken breast

3 tablespoons capers with 1 tablespoon of liquid from the jar of capers

Melt the butter in a medium-sized frying pan over medium heat. After butter has melted add the lemon slices and cook until they become very soft, about 5 or 6 minutes. The flavor of the lemon slices will be infused into the butter.

After 5 or 6 minutes have passed, remove the lemon slices from the pan with a pair of tongs, squeezing to get as much juice out of them as possible before discarding.

Add capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown. Remove from heat.

After removing the lemon slices add the capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown (be careful not to burn the butter). Remove from heat.

Plate by arranging rotisserie chicken breasts onto two separate plates and top with the warm lemon caper sauce.

Try this deliciously yummy rotisserie chicken recipe – Rotisserie Chicken Baguette Sandwich With Basil.

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Authentic Mexican Chilaquiles

Authentic Mexican Chilaquiles

Once you know how to make this Mexican breakfast dish, you’ll never throw away a stale tortilla again.

Chilaquiles turns yesterday’s tortillas into a tasty base for an assortment of possible toppings.

The word chilaquiles (pronunced: chee-lah-kee-lehs) is an ancient word from the Aztec Nahuatl language meaning “chilis and greens.”

The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.

The tradition of preparing chilaquiles has existed for hundreds of years.

Chilaquiles were first brought to the United States by Encarnatión Pinedo, a Spanish Californian who kept her heritage alive through cooking after her family suffered losses in land and status during the U.S.-Mexico War.

Encarnatión shared her chilaquiles recipe with with others in her cookbook – “The Spanish Cook,” published in 1898.

Chilaquiles can be made with either green, red or white chili sauce.

Authentic Mexican Chilaquiles
Authentic Mexican Chilaquiles Made With Green Chili Sauce

Popular toppings for chilaquiles can include, but not limited too, are Mexican Crema, shredded chicken, cotija cheese, beans, cilantro, avocado, pickled jalapeño, and radish slices.

Authentic Mexican Chilaquiles

1 tablespoon vegetable oil

4 cups tortilla chips (approximately 45 chips from a bag)

1 1/4 cups green or red salsa

1/2 cup crumbled queso fresco or Cotija cheese

2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.

Spread tortilla chips in pan.

Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.


Cook’s Notes

Substitute leftover corn tortillas for the packaged chips by cutting them into strips, frying them in 375 F vegetable oil until crisp.

Drain them on paper towels as they cool. Proceed with recipe as with the store-bought chips.


Divide chilaquiles between two plates. Sprinkle some cheese and drizzle with cream.

You could also top with cilantro and guacamole – click here for a deliciously yummy Authentic Guacamole recipe.

Make some authentic Mexican inspired food.


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Sweet Dark Cherry Bourbon Bread Pudding

Great things come from day-old bread. And bread pudding is one of them.

Bread pudding is one of those favorite desserts we love to make.

Bread pudding is not only a great use of leftover bread, it’s also deliciously satisfying, and a yummy comfort food.

The juice from the cherries baking makes for a very moist, tender, and sweet bread pudding. And not to forget the added crunch and sweetness of walnuts and semi-sweet dark chocolate.

A bread pudding recipe is a very versatile dessert. How so?

Well, once you have the basics of making a bread pudding, you can change the fruit and other ingredient additions to what whatever you have on hand in your pantry and refrigerator – (more bread pudding recipes to follow).

As for the Bourbon, not to worry. The flavor is subtle, and the alcohol vaporizes away as the dessert bakes. But the flavor remains.

You could also try rum. Or if you don’t want the bourbon or rum flavors, replace with vanilla or almond extract.

If you don’t have any day-old bread in your kitchen that’s okay. Just place bread slices on to a non-greased baking sheet.

Place pan under broiler about 6 inches from heat source. Heat bread until golden brown, about 2 minutes on each side.

Remove sheet pan and let cool. Cut into 1-inch pieces. Set aside.

Sweet Dark Cherry Bourbon Bread Pudding

7 large croissants, cut into 1 1/2-inch pieces (10 cups)

5 eggs

3/4 cup granulated sugar

1 3/4 cup heavy cream or whole milk

10 ounce frozen bag of sweet dark cherries, thawed, drained

2 tbsp real bourbon

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

1 cup semi-sweet dark chocolate chips

3/4 cup chopped walnuts

1/4 cup maple syrup

Preheat oven to 350 degrees. 

Butter a 9 x 13 inch baking dish.

Cut and toss croissants into a large bowl. Set aside.

In a large bowl, beat the eggs until frothy. Add sugar and milk or cream. Beat until well blended. Add the spices and salt.

Next add the fruit, chocolate and nuts with the croissants. Pour egg mixture into bowl and using clean hands, stir everything together.

Pour into your prepared dish and let stand for 30 minutes before baking.

Bake for about 25 minutes, covered with aluminum foil. Remove foil and bake for 25 minutes more, or until golden and puffed.

Remove from oven. While still warm, brush with maple syrup.

Best served warm, but deliciously yummy cold. Also great for breakfast or a snack.

Makes about 6 servings.

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Instant Pot – How to Pouch Chicken Thighs

Instant Pot – How to Pouch Chicken Thighs

From Instant Pot, the Easy Zero-Minute Method to pouching chicken thighs.

This is a versatile recipe that yields juicy & tender chicken thighs you can slice, shred, or dice for salads, sandwiches, wraps, and so much more.

Instant Pot – How to Pouch Chicken Thighs

4 boneless skinless chicken thighs READ MORE ABOUT – How To Successfully De-Bone Chicken Thighs

4 cups cold water

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

5 teaspoons Himalayan salt

Add seasonings to inner pot of the Instant Pot. Next add the 4 cups of water.

Add the chicken thighs to the seasoned water, making sure they are fully submerged.

Pressure Cook at High Pressure for 0 minutes (zero minute), then 9 minutes Natural Release.


Cooks Notes

By using the Zero-Minute Method, the Instant Pot uses the heat from the “Pressurize” Stage and “Depressurize” Stage to pouch the chicken thighs.


After 9 minutes, rapid release the rest of the presser from the Instant Pot.

After removing lid, remove chicken thighs from inner pot and place on a cutting board. Let rest for 5 minutes.

After thighs have rested, with two dinner forks begin to shred the meat.

At this point, you have a choice of how you would like to use the shredded thigh meat.

Our suggestion would be to turn that meat into a pulled chicken thigh.

First, start by adding your favorite bbq sauce or find a recipe here Homemade Honey Barbecue Sauce.

After you’ve mixed in some bbq sauce, let’s turn that pulled chicken thigh in a sandwich.

Just get a hamburger bun and spoon on some chicken meat on one half of the bun and top that with the other half.

Here are some great sides for your pouched pulled chicken thigh sandwiches.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Homemade Honey Barbecue Sauce

Homemade Honey Barbecue Sauce

Author Harold McGee in his book, “On Food and Cooking: The Science and Lore of the Kitchen,” notes the combinations of sweet and sour within sauces used in cooking as early as 239 B.C.

Barbecue sauce is a satisfying combination of complementary flavors that create the perfect addition to cooking pork, beef or chicken.

The sauce is typically used as a marinade, for basting meat when either roasting or barbecuing.

It is also used as condiment and as a topping for meat cooked in the sauce itself.

Most barbecue sauce recipes are a combination of opposing flavors and that’s what makes the sauce a favorite go to condiment.

There are a number of barbecue sauces unique to each region across the United States.

BBQ sauce is very popular condiment with Southern cooking in the U.S.A.

The most well-known sauce associated with barbecue across the U.S. is from Kansas City. The sauce is sweet, spicy, tomatoey and thick.

The brown sugar balances the acidity of the tomato and vinegar, were as mustard and molasses adds a depth of flavor.

Homemade Honey Barbecue Sauce

1 cup honey

¼ cup molasses

3 tablespoons ketchup

⅛ teaspoon ground cinnamon

½ teaspoon smoked paprika

⅛ teaspoon ground ginger

⅛ teaspoon ground black pepper

¼ teaspoon salt

⅛ teaspoon dried oregano

¼ teaspoon granulated garlic

2 tablespoons Worcestershire sauce *

1 tablespoon prepared mustard

1 ½ cups brown sugar


* If you don’t have any Worcestershire sauce, can replace it with soy sauce.


Combine all the ingredients in a medium sized saucepan.

Simmer the mixture on low for about 10 minutes.

Remove from heat and pour into a heat-safe container, such as a mason jar.

Let cool with lid off. After cooling, tighten lid to jar and refrigerate until ready to use.

Besides using the sauce to barbecue with, you can use it to make pulled meat sandwiches. Try this recipe with your homemade barbecue sauce plus 2 tablespoons of bourbon to get an Instant Pot Bourbon Pulled Pork.


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Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Instant Pot Blueberry French Toast Casserole

If you love french toast, then this easy breakfast recipe is perfect for a quick family breakfast or brunch.

Tangy blueberries, crunchy pecans and a sweet Maple-Banana syrup take this French toast to a whole new level, yet it’s
simple enough to become an everyday favorite.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

The Maple-Banana Syrup

1 ripe banana, mashed

2-3 heaping tablespoons full fat Greek yogurt

2 tablespoons whole milk

1/4 cup real maple syrup

1/2 teaspoon lemon juice, helps to retard browning of banana

Combine all ingredients in a small sauce pan over medium heat. Stir until warmed. Set aside.

Maple-Banana Syrup
Maple-Banana Syrup

For The Blueberry French Toast Casserole

4 cups (about 4-5 large slices) stale or toasted sourdough bread, cut into 1-inch cubes

6 ounces blueberries, rinsed and patted dry

4 large eggs

3/4 cup whole milk

1/2 cup heavy cream

1 tablespoon maple syrup

1 ½ tsp. pure vanilla extract

½ tsp. ground cinnamon

⅛ tsp. ground cardamom

2 tsp. sugar or coconut sugar

Butter or coconut oil

1/4 cup Pecans, chopped

Banana-Maple syrup for serving

Place the stainless steel inner pot into the Instant Pot and add 2 cups of water.

Grease a 7-8 inch round baking dish or springform pan that will fit into the inner pot of the Instant Pot.

In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and cardamom. Add cubed bread to egg mixture and combine. Next add berries and mix in.

Spoon bread-egg mixture into the prepared pan. Let rest 3-4 minutes.

Cover baking dish with aluminum foil. Place pan onto trivet and lower into the Instant Pot.

Secure and lock Instant Pot lid and flip pressure valve to ‘Sealing’ position.

Select the ‘Manual’ or ‘Pressure Cook’ function and adjust cooking time to 17 minutes.

When done cooking, quick release pressure.

Turn broiler of oven to High and place a rack 6-8 inches below broiler element.

Using silicone gloves, remove baking dish from Instant Pot. Carefully remove foil covering and sprinkle casserole with sugar. Place under broiler for 2-3 minutes or until top is nicely browned.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Serve with with Banana-Maple syrup, and chopped pecans, if desired.


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Pan-Fried Herb Citrus Almond Crusted Chicken Breast

Pan-Fried Herb Citrus Almond Crusted Chicken Breast

These succulent chicken breasts are first marinated in a mix of soy, citrus, honey and ginger than coated with herbs, citrus and crushed almonds and seared to a golden brown crust in a cast iron skillet.

The chicken fillets are crispy on the outside and juicy on the inside. And there brimful with flavor all around.


Read More Here About Cast Iron Skillets


Chicken breast can be unforgiving when it comes to cooking them. Either broiled, grilled, pan fried or roasted, chicken breasts can dry out if not prepared right ahead of cooking them.

Unlike chicken thighs, breasts don’t have a lot of fat, so they tend to dry out as they cook.

But marinating chicken breasts can help to keep them moist and juicy.


Read more here about What are the Benefits of Marinating Meat and how to Enhance Your Chicken Breasts With These Simple Maneuvers.


Pan-Fried Herb Citrus Almond Crusted Chicken Breast

3 chicken breasts, skinless, boneless, cut into fillets

The Marinade 

1/3 cup soy sauce

3 tablespoons raw honey

Juice, half an orange

1 teaspoon orange zest, finely chopped

1 teaspoon ginger powder 

Salt and black pepper to taste

The Crust

1/4 cup sliced almonds, finely chopped

1 tablespoon orange zest, finely chopped

1 teaspoon fresh Basil, finely chopped

1/2 teaspoon fresh Rosemary, finely chopped

1/4 teaspoon fresh oregano, finely chopped

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

3 eggs

For the crust, add the first 7 prepared ingredients to a small bowl and mix together. Set aside.

Fillet the chicken breasts. You should have 3 chicken tenders, and about 9 slices of filleted chicken breasts.

For the marinade, add all ingredients to a small bowl and mix well. Add liquid to a large plastic zip lock bag. Add chick fillets, seal bag and shake. Allow liquid to coat Chicken. Set aside in the refrigerator for a least one hour.

After Chicken has marinated, place crust mix onto a large dinner plate of pie pan. Spread mix out over surface of pie pan.

Crack eggs into a pie pan and scramble. Set aside.

Heat a large skillet over medium heat and add 2 tablespoons of coconut oil.

When oil has heated, one at a time remove one fillet from bag and dip into egg batter. Allow excess egg to drop off and coat both sides of fillet in almond mixture.

Next add fillet to pan and cook 3-4 minutes each side. Proceed with each fillet, remove from bag, dip in egg, coat with almond mixture and pan fry.

Plate and serve with a salad and vegetables.

Now try this Oven-Baked Pecan Crusted Salmon. There’s even a Pecan Crusted French Toast with a Maple-Bacon Syrup. Oh so sweet and deliciously yummy.


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Maple Roasted Brussels Sprouts with Bacon

Maple Roasted Brussels Sprouts with Bacon

Caramelized with its natural sugars and maple syrup, this Maple Roasted Brussels sprouts with Bacon gains a nutty flavor from the roasting process.

Thats the best way to prepare Brussels sprouts, that is roasting them. It’s really easy. Just toss the sprouts in some olive oil, with salt and pepper to taste, then spread them on a baking sheet and roast them for 20-30 minutes.

Caramelized Brussels sprouts & Crispy Bacon

The roasting process will bring out all those delicious nutty flavors, rendering the sprouts soft and tender in the middle and leaving the outer leaves super crisp and deliciously yummy.

You could even sprinkle in some chili flakes, oregano, Rosemary or any of your favorite spices for additional flavor.


Cook’s Notes

Lining your baking sheet is a great idea, as there’s a little less clean up.

Keep in mind that while parchment paper creates a great nonstick surface when baking cookies or other sweet treats, but not so great for roasting vegetables.

The parchment actually holds moisture that inhibits the caramelizing of vegetables.

They’ll have a much better chance of crisping up if you place them directly on the metal sheet or even lined with aluminum foil.


Maple Roasted Brussels Sprouts with Bacon

1 pound Brussels sprouts, trimmed, cut in half

¼ cup extra-virgin olive oil

3 tablespoons pure maple syrup

4 slices bacon, cut into 1/2-inch pieces

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F

Place Brussels sprouts in a medium sized bowl. Add in oil, maple syrup, salt and pepper; toss to coat. Next spread vegetables out over sheet pan. Sprinkle with bacon.

Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, about 20-30 minutes, stirring halfway through.

Plate and serve with your favorite protein.

Now try these Brussels sprouts recipes. All deliciously yummy.


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Sweet & Sour Chicken Stir-Fry

Dinner’s ready in just 30 minutes with chicken thighs pared with onions, sweet peppers and stir-fried with a homemade tangy sweet-and-sour sauce.

This sweet and sour chicken recipe is the ideal dish for a quick and deliciously yummy meal.

Sweet and sour chicken came to the USA from China in the 18th century. But it wasn’t until the 20th century that it spread throughout the country and became popular when the Chinese migrants turned from work as gold miners and railroad workers to Asian restaurant owners of food and drink.

Sweet & Sour Chicken Stir-Fry

Sweet & Sour Chicken Stir-Fry
Sweet & Sour Chicken Stir-Fry – Star 💫 Of Your Dinner Table

Preparing Sweet & Sour Sauce

⅓ cup brown sugar

2 tablespoons ketchup

½ cup water

½ teaspoon salt

3 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons corn starch

2 tablespoons of cold water

Add brown sugar, ketchup, water, salt, vinegar, and soy sauce in a medium sauce pan.

Bring to a boil over medium high heat.

Stir in cornstarch mixture and reduce heat to medium low and cook for 2 minutes stirring constantly. Set aside.

Prepare Chicken & Vegetables

1 cup Pancake mix

1/2 teaspoon pepper

2 eggs

1 lbs. boneless skinless chicken thighs, cut into cubes

1/4 cup vegetable oil

1 small onion, thinly sliced, cut into rings than strips

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips


Cook’s Notes

Chopped vegetables should equal 3 cups

Also Read More Here About How To Successfully De-Bone Chicken Thighs – with recipes


1 can (20 oz.) pineapple chunks, drained

1/2 cup sweet-and-sour sauce

Cooked rice or rice noodles, if desired

In large resealable food-storage plastic bag, mix pancake mix and pepper.

In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with pancake mix. Seal bag; shake bag until chicken is coated.

In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add vegetables; cook 2 minutes, stirring frequently. Remove from skillet.

In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center.

Next add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot.

Sweet & Sour Chicken Stir-Fry

Plate and serve over cooked rice or noodles.


Try these favorite Asian recipes.

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