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Up to 15% OFF Gifts and Dinner Boxes. A discount will automatically apply to qualifying items. The offer is valid through Monday, 03/27/2023 MIDNIGHT EST. Orders must be placed by April 2nd for Easter delivery.
Up to 15% OFF Gifts and Dinner Boxes. A discount will automatically apply to qualifying items. The offer is valid through Monday, 03/27/2023 MIDNIGHT EST. Orders must be placed by April 2nd for Easter delivery.
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Mushroom Beef Lo Mein

15 Minutes Preparation Time
20 Minutes Cooking Time
4-5 Servings
Easy Difficulty

Ingredients

3 TBSP CANOLA OIL
1 LB SANDWICH STEAK, SLICED INTO 1 IN LONG THIN STRIPS
5 CLOVES GARLIC, MINCED
(1) 2 IN PIECE GINGER, CUT INTO MATCHSTICKS
1 JALAPEÑO OR SERRANO PEPPER, FINELY MINCED
1 BUNCH SCALLIONS, SLICED
3 OZ CHOICE OF MUSHROOMS, THINLY SLICED
1 LARGE CARROT, PEELED AND SHREDDED
3 HEADS BABY BOK CHOY, THINLY SLICED
1 TBSP BUTTER
1 LB BORGATTI’S MUSHROOM FETTUCCINE
SESAME SEEDS AND SRIRACHA FOR SERVING
SAUCE
¾ CUP OYSTER SAUCE
¼ CUP WATER
2 TBSP SOY SAUCE
1 TBSP SESAME OIL
1 TBSP CORNSTARCH

Preparation

1:

Whisk together all the sauce ingredients and set aside.

2:

Heat the canola oil in a large sauté pan or wok over a high heat. Add the sandwich steak, after cooking 2-3 mins, remove the meat and set aside.

3:

Add the garlic, ginger, and jalapeño to the pan, cooking 1-2 mins. Next, add most of the scallions, reserving some to garnish, and cook 1 additional minute. Add the mushrooms and cook for 1 min. Then add the carrot and bok choy, cooking on high and stirring occasionally while the fettuccine boils.

4:

Add fettuccine with a pinch of salt to boiling water. Boil 5-7 mins. After draining, add fettuccine to the sauté pan with the vegetables.

5:

Add the meat, the sauce, and the butter to the sauté pan, tossing to combine.

6:

Serve topped with scallions, sesame seeds, and sriracha.

Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.

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