Beef and Veggie Lo Mein

Skip getting takeout and make this delicious and easy Asian-inspired recipe at home. This recipe from our friend OmahaFoodieFinds uses the petite tender cut, a small shoulder muscle that is shaped like the tenderloin and very tender when left whole or cut into medallions.

Ingredients

• 1 package of Raikes Beef Co. petite tenders
• 12 oz package of lo mein noodles
• 1/2 c chopped cabbage
• 1/2 c chopped celery
• 1/4 c julienned carrots
• 1/4 c julienned yellow onion
• 1/2 c chopped baby Bella mushrooms
• 1 tsp mirin
• 1 Tbsp fresh tarragon (to garnish)

For marinade and sauce (set half aside for later):

• 6 Tbsp soy sauce
• 2 Tbsp ginger paste
• 1 tsp salt 1 tsp white pepper
• 2 Tbsp sugar
• 3 Tbsp water
• 4 Tbsp olive oil
• 2 Tbsp tarragon
• 2 Tbsp minced garlic
• 2 Tbsp orange marmalade
• 1 Tbsp corn starch
• Fish sauce to taste

Cooking Instructions

Mix all marinade ingredients together and pour over beef. Put in fridge and rotate every half hour for 2 hours.

Sear beef all sides with oiled pan until internal temperature reaches 130F or desired doneness. Set aside and let rest for 5-10 minutes.

Cook lo mein noodles according to package.

Sauté vegetables in wok starting with onions and carrots with olive oil for 3 minutes. Then add mushrooms, celery and cabbage and cook till tender.

Add in cooked noodles and incorporate vegetables throughout dish.

Add 1 tsp mirin to sauce and pour over noodles and veggies and combine.

Slice up beef to approx 1/4 inch thick and lay on top of noodles, then garnish with fresh tarragon and serve.