Lo Sung Beef Soup Food

BEEF LO MEIN

Steps:

• Cook soba noodles according to package directions.
• Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)

Steps:

• In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
• Stir in the chopped cooked beef.
• Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
• Bring mixture to a boil and stir in uncooked egg noodles.
• Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

BEEF LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
• Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
• Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

BEEF LENTIL SOUP

Steps:

• In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

BEEF AND NOODLE SOUP "A LA VIETNAMESE"

Steps:

• Combine beef, garlic, ginger, cinnamon and 2 quarts water. Bring to a boil, skim off scum. Reduce heat to low and simmer gently until meat is tender, about 45 minutes. Continue skimming and keeping level of liquid constant by replenishing with fresh water. Meanwhile, rinse and chop the cilantro. When meat is tender, remove garlic, cinnamon and ginger. Add noodles and simmer until tender, about 5 minutes. Remove soup from heat, stir in salt, lime juice, bean sprouts, pepper and cilantro. Adjust seasoning and serve piping hot.

LO SUNG BEEF SOUP

Steps:

• Cut the beef into 1 and 1/2" pieces.
• Blanch the beef in boiling water.
• Remove and drain.
• Transfer the beef to a deep pot.
• Add 12 c water ad bring to a boil.
• Turn heat to low and cook for 1 hour or until the liquid is reduced to 3/4 its original amount.
• Cut carrot, potato, brown onion and tomato into 1/2" pieces.
• Cut the cabbage into large squares.
• Place carrot, potato, brown onion, tomato and cabbage in the pot.
• Cook for 20 minutes over medium heat.
• Add cooking wine (or sherry) soy sauce and salt.
• Palce in a large bowl and serve.

LOW FAT BEEF BARLEY SOUP

Steps:

• Add oil into skillet.
• Sear diced meat in pan.
• Add flour to pan and stir for 1 minute.
• Add beef stock to pan and stir.
• Add remainder of ingredients.
• Simmer 1-2 hours until barley is softened.

BEEF LO MEIN NOODLES

Steps:

• Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
• Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
• Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
• Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.