Steak Lo Mein Recipe

Ingredients

• 1 pound beef top round steak, trimmed
• 2 tablespoons cornstarch
• 1 teaspoon beef bouillon granules
• 3/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 2 cups shredded cabbage
• 1 cup diagonally sliced carrots, partially cooked
• 1 medium onion, sliced into rings
• 1/2 cup sliced fresh mushrooms
• 1/2 cup diagonally sliced celery
• 1/3 cup sliced green onions
• 15 fresh snow pea pods, trimmed
• 1 can (8 ounces) sliced water chestnuts, drained
• 4 ounces thin spaghetti, cooked and drained

Directions

• Freeze steak just until firm; slice diagonally across grain into 1/4-in. strips.
• Combine the cornstarch, bouillon, water and soy sauce until smooth; set aside.
• In a wok or large skillet, heat oil on medium-high. Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter.
• Add the cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes. Add pea pods and water chestnuts; stir-fry 2 minutes. Add meat.
• Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute. Yield: 6 servings.

Steak Lo Mein published in Country Woman January/February 1991, p29