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Beef 'n' Bacon Lo Mein

 Beef 'n' Bacon Lo Mein
This special dish is not tricky to fix, and it's very hearty. Even kids and my meat-and-potatoes husband like it.—Stephanie Francis, Yale, Iowa
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound sliced bacon, diced
  • 1/2 pound beef flank steak, cut into thin strips
  • 2 tablespoons canola oil, divided
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 medium carrot, cut into thin 2-inch strips
  • 1 small onion, cut into wedges
  • 1 teaspoon minced fresh gingerroot
  • 1 cup sliced fresh mushrooms
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 garlic cloves, minced
  • 1 tablespoon beef bouillon granules
  • 1 cup boiling water
  • 1/4 cup soy sauce
  • 3 tablespoons cornstarch
  • 3/4 cup cold water
  • 1/2 pound thin spaghetti, cooked and drained


  • In a large skillet, cook bacon until crisp; remove to paper towels to
  • drain. Discard drippings. In the same skillet, stir-fry beef in 1
  • tablespoon oil until no longer pink, about 2 minutes. Remove beef
  • and pan juices; keep warm.
  • In the same skillet, saute the broccoli, cauliflower, carrot, onion
  • and ginger in remaining oil for 3 minutes. Add the mushrooms, water

2 of 2

Beef 'n' Bacon Lo Mein (continued)

Directions (continued)

  • chestnuts and garlic; cook and stir 2 minutes longer. Dissolve
  • bouillon in boiling water; stir into vegetables.
  • Stir in soy sauce and beef with pan juices. Combine cornstarch and
  • cold water until smooth; add to the pan. Bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Stir in bacon and
  • spaghetti. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 556 calories, 22 g fat (6 g saturated fat), 40 mg cholesterol, 1,862 mg sodium, 62 g carbohydrate, 5 g fiber, 27 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.