Beef and broccoli lo mein

Here’s the recipe – my daughter made several times this recipe, which lasted us for one meal, one partial meal, and several lunches for my son to take with him.  It was very abundant.  :)

8 oz. angel hair pasta or thin spaghetti

3 T. Braggs amino acids (we use this instead of soy sauce)

2 T. chicken or beef fat 

2 T. sesame seeds

2 T. sucanat

1/2 large onion

3 c. chopped broccoli

4 garlic cloves

1 t. ground ginger

1 lb. London broil or filet split (we used chopped brisket that we had in the freezer; use whatever you have)

1/2 c. water

3 T. Braggs amino acids

Boil pasta, drain when slightly chewy, not mushy.  Add 3 T. Braggs, sesame seeds, melted chicken/beef fat, and sucanat.  Mix it all up.

Then saute sliced onion in whatever kind of oil you use; add the chopped broccoli pieces (make sure they’re bite sized) .  Saute 4 minutes. 

Mince garlic into pan, add ginger, add to pan with broccoli.  Then slice whatever meat you’re using into thin strips, and add to the pan.  Saute for 5 minutes. 

Add the second 3 T. of Braggs to pan.  Mix all together with pasta.  Now serve! 

The consensus of our family was that this is better than the lo mein the local Chinese restaurant makes, and it was lots cheaper, too!  I won’t tell you how cheaply I made this, because I feel embarrassed and I’m sure you won’t believe me.  But I will say it was less than one serving at the restaurant would have cost, due to the super deal I got on meat and pasta.  And we served 12 people just for dinner, several servings for some of them!

Avivah

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