Beef & Vegetables Lo Mein
To keep the cornstarch mixture from lumping (in step 2), start by adding just 1 or 2 tablespoons of the chicken broth and blend to a paste. Then add the remaining liquid and whisk well.
  • 10 ounces linguine
  • 1 tablespoon cornstarch
  • 3/4 cup chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons olive oil
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into 1/2-inch chunks
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh ginger
  • 1/2 pound well-trimmed sirloin, cut into 2- x 1/4-inch strips
  • 1 jar (7 ounces) baby corn, rinsed and drained

1. In a large pot of boiling water, cook the pasta according to package directions. Drain.

2. In a small bowl, whisk together the cornstarch, broth, soy sauce, vinegar, and brown sugar.

3. In a large nonstick skillet or wok, heat the oil over medium heat. Add the broccoli and bell pepper and stir-fry for 3 minutes. Add the garlic, ginger, and beef, and stir-fry until the beef is no longer pink, about 1 minute.

4. Add the baby corn and the broth mixture and bring to a boil. Cook, stirring constantly, until the sauce is slightly thickened, about 1 minute. Toss with the linguine and serve.

Nutritional Information
Per serving: 447 calories, 7.2g total fat (1.6g saturated), 35mg cholesterol, 4g dietary fiber (.7g soluble), 71g carbohydrate, 24g protein, 642mg sodium.
Good source of: niacin, selenium, vitamin B12, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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