Sometimes, I plan a week’s worth of menus, shop for the ingredients and actually “stick to the program”. Other times, I’m indecisive over what sounds good, not knowing what to cook. Or, perhaps, I find myself in the grocery store with my list left behind on the kitchen counter [oohhh, that has happened many, many times]. The later is how my last week went. My brain was fried, Mandy was home for 5 days and we had a wedding to attend. My week was filled with airport runs, appointments and being left “car-less” while Mandy ventured out to her own bridesmaid duties. Enter dinner…I forgot to buy key ingredients [umm, the main course, whoops] for Friday night. A quick change of plans created this delicious dish, Surf and Turf Lo Mein.
I didn’t have enough “surf” or “turf” in the freezer to feed the family, so I combined them with a delicious bowl of wide lo mein noodles and veggies. The basic food groups were covered, it was simple to make and it was yummy to eat.
However, even though I’m calling this “lo mein” [because of the noodles], Glenn, Travis and I all agreed it tasted oddly similar to the Drunken Noodles we order from our local Thai restaurant. We were in noodle heaven.
The basic idea for this dish came from Prudy@butterbasilandbreadcrumbs. She had posted a recipe for “Beef Stir Fry” several weeks ago. I made that dish and even included it in one of my Sunday Shout-Out posts. We loved that dinner. It was the flavor of the sauce that really “made” that dish for us, so I used the “bones” of that recipe and spiced it up a bit for this meal. It worked perfect. So thank you, Prudy! We ate well again because of you. 🙂
Surf & Turf LoMein
3/4 pound beef tenderloin, sliced into thin strips
1/2 pound shrimp, peeled & deveined, patted dry
1/4 cup small dice onion
1/4 cup small dice red pepper
8-12 thinly sliced baby bella mushrooms
1/2 cup chopped asparagus
1/2 cup chopped broccoli
1/4 cup diced water chestnuts
2 cups fresh baby spinach, chopped
8 ounces wide lo mein noodles
1 Tablespoon canola oil, if needed
Sauce recipe, below
Optional: crispy chow mein noodles
Heat a large skillet over medium high heat. I used a “dry” skillet, as there was a small amount of fat on the meat, if your beef is extremely lean, add a teaspoon, or so, of canola oil. When the pan is heated, add the tenderloin strips. Cook 2 minutes, searing the steak, turn meat and cook 2 more minutes. Remove tenderloin from skillet; set aside on a plate.
To the same, unwashed skillet, add the shrimp. Saute until shrimp begin to turn white [2-3 minutes], turn each one over and cook through. They should be fully cooked in 5 minutes or so; remove from skillet and set aside on the steak plate.
In the same skillet, add the onion; add canola oil if the meat/shrimp did not yield enough fat. Cook about 3 minutes, just until it begins to soften. Add the red pepper and sliced mushrooms. Cook approximately 3 more minutes.
Add the asparagus and broccoli; cook 5 minutes, stirring vegetables to insure even cooking.
Meanwhile, cook the Lo Mein noodles according to the package instructions. My brand only took 3 minutes. Drain, rinse well and set aside. Prepare the sauce according to directions below and set aside.
Add the minced garlic to the skillet of vegetables, again stirring well. Cook 1 minute or so and then add the diced water chestnuts and chopped spinach. Stir into the hot vegetables to help the spinach wilt. Return the steak and shrimp to the skillet; stir well. Add the drained and rinsed lo mein noodles. Pour in the sauce. Give everything one more good stir and serve. Serve in shallow bowls, top with crispy chow mein noodles if desired.
1/2 cup soy sauce, low sodium
2 Tablespoons brown sugar
3 cloves garlic, minced
2 Tablespoons flour
1 Tablespoon dry sherry cooking wine
1 Tablespoon canola oil
2 teaspoons sambal oelek [ground fresh chile paste], or to taste [Caution…it’s spicy]
Sauce Directions: Mix all ingredients in a small bowl or measuring cup and whisk until well blended. Set aside for low mein preparation.