Steak lo mein
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Round steak -- trimmed |
| 1 | teaspoon | Beef bouillon -- granules |
| ¾ | cup | Water |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Cooking oil |
| 1 | Clove garlic -- minced | |
| 2 | cups | Shredded cabbage |
| 1 | cup | Carrots -- diagonally |
| Sliced | ||
| Partially cooked | ||
| 1 | medium | Onion -- sliced in ring |
| ½ | cup | Fresh mushrooms -- sliced |
| ½ | cup | Celery -- diagonally sliced |
| ⅓ | cup | Green onion -- sliced |
| 15 | eaches | Snow peas -- pods trimmed |
| 1 | can | Waterchestnuts -- 8 oz |
| Drained | ||
| 4 | ounces | Spaghetti -- thin |
| Cooked and drained | ||
Directions
Freeze steak just until firm; slice diagonally across grain into ¼ in. strips. Combine bouillon, water, soy sauce, and cornstarch. Set aside. In a large skillet, heat oil on med.high. Add meat and garlic; stir-fry until the meat is no longer pink, about 5 min. Remove meat to a platter. Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 min. Add pea pods and water chestnuts; stir-fry 2 min. Add meat. Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for l min. Yield: 6 servings.
Recipe By : Country Woman