Lo Mein with Asian Pulled Beef 

Lo Mein with Asian Pulled Beef 

My kids really loved this spin on pulled beef using Asian flavoring rather than the typical barbecue-style sauce. I served it over an angel hair lo mein and topped it with French-fried onions for added crunch. Faigy adapted my leftovers into a super-tasty lukshen kugel, chock-full of mushrooms and meat, which was a real hit. 

YIELDS 8 PORTIONS LO MEIN (AS AN APPETIZER) + 10 PORTIONS KUGEL LO MEIN

• 16 oz (450 g) angel hair pasta
• 6 cloves garlic, minced
• 6 Tbsp soy sauce
• 6 Tbsp brown sugar
• 6 Tbsp rice vinegar
• 6 Tbsp oil
• 1 Tbsp toasted sesame oil
• 8 scallions, sliced thinly
• 2 Tbsp toasted sesame seeds
• ½ tsp crushed red pepper flakes

ASIAN PULLED BEEF

• 3 large slices bone-in flanken (about8–10 oz/225–280-g each)
• salt and pepper, for seasoning
• 2 Tbsp oil
• 6 cloves garlic, minced
• 4 Tbsp soy sauce
• 6 Tbsp mirin
• 4 Tbsp sherry cooking wine
• ½ tsp dried ginger
• 4 Tbsp brown sugar
• ½ tsp crushed red pepper flakes
• 1 tsp toasted sesame oil

ASSEMBLY

• toasted sesame seeds
• ½ cup French-fried onions

For the lo mein: Cook pasta according to package directions. Add additional ingredients and toss well to combine. Refrigerate for several hours to allow flavors to blend. For the meat: Season flanken with salt and pepper. Heat oil in a medium saucepan. Add meat and sear for 2–3 minutes per side until lightly browned. Remove meat from pan and set aside. Add the minced garlic to the pan and sautי until fragrant. Add additional sauce ingredients and bring to a boil.

Return meat to the pan, lower the heat, and simmer covered for 4–5 hours or until meat is tender and falls off the bone. Shred meat and mix in 2–3 tablespoons of gravy, reserving any additional gravy for serving. To serve, warm the pasta. Place several spoonfuls of shredded beef over each individual plate of pasta and drizzle with reserved gravy. Top with additional toasted sesame seeds and French-fried onions.