When Shawn and Ella Met Beef and Broccoli Lo Mein

I’ve mentioned this many times before, but it’s hard being the cook in my house.  I have a 4-year-old who used to eat everything and now won’t eat anything, unless it’s pizza, and a 38-year-old (my husband) who eats like a 5-year-old.  I fully blame him for our picky-eater since I’m pretty adventurous and will eat most anything, he on the other hand is not adventurous and “likes what he likes.”  He stole that from Sally in “When Harry Met Sally” and repeats it almost daily.

With Scottish parents, I grew up eating different things.  We didn’t eat what our friends ate.  Not until I was about ten-years-old did my mom start adopting “American” meals into her rotation.  And by American, I mean Mexican, such as burritos and tacos (pronounced with a hard “a”).  And by burrito, I mean a can of chili warmed on the stove, put into a flour tortilla and topped with shredded cheese.  Ironically, Mexican food, the real stuff not my mom’s 1980’s version, is now my favorite and has been for some time.  Thankfully, my mom’s Mexican cooking has evolved and no longer does it contain a can of chili.

But, the recipe I’m sharing today is Chinese.  And the reason I feel I have to share it is because both the picky eaters loved it.  This recipe comes from Family Circle.

Beef and Broccoli Lo Mein

Beef & Broccoli Lo Mein

Makes 4 servings; Prep 20 minutes; Cook 15 minutes

1 cup reduced-sodium beef broth

3 tablespoons reduced-sodium soy sauce

3 tablespoons ketchup

1 tablespoon rice vinegar

1 tablespoon cornstarch

¼ teaspoon red pepper flakes (I skipped this as my daughter is not a fan of spicy)

1 large head broccoli, cut into florets

½ pound whole-grain linguine

2 tablespoons vegetable oil

½ pound flank steak, sliced into 1/4 –inch-thick slices (I didn’t use flank steak due to budget constraints, but I’m not sure what I used.  It was steak and whatever it was, it worked.)

1 large green bell pepper, cored, seeded and thinly sliced

1 can (8 oz.) chopped water chestnuts, drained (I also skipped this since I don’t like them)

  1.  In a small bowl, whisk broth, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes.  Set aside.
  2. Bring a large pot of water to a boil.  Lightly salt and add broccoli.  Bring back to a boil and cook for 3 minutes.  Scoop out broccoli with a slotted spoon and reserve.  In same pot, cook pasta for 6 minutes; drain and set aside.
  3. In a large non-stick skillet, heat oil over medium-high heat.  Add steak and pepper and stir-fry for 3 minutes.  Stir in sauce and simmer 1 minute until thickened.  Add broccoli and water chestnuts; cook 2 minutes.  Toss with pasta and serve immediately.

Per Serving

453 cal

12g fat (3g sat)

26g protein

63g carbs

7g fiber

689 mg sodium

19 mg chol

You can also do a meatless variety by swapping out the flank steak with soy crumbles.

The reality is you can like what you like, but you should always try new things.  If you try it you might like it, if you don’t like it, forget you ever tried it.  As Harry said to Sally, “I love that it takes you an hour and a half to order a sandwich.”  If Sally tried new things, she might be able to cut her ordering time in half.

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