Mushroom Beef Lo Mein

15 Minutes Preparation Time

20 Minutes Cooking Time

4-5 Servings

Medium 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

Whisk together all the sauce ingredients and set aside.

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.

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.

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.

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

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.

Barbara Carber