Meet the Cook: My family likes chow mein...this is a little like that but not quite as exotic. I've been cooking with a wok for a couple years, ever since I bought one at a rummage sale. My husband's a veterinarian, and our big meal's in the evening when everyone's home (we have four children, ages 9 to 1-1/2).
- 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
- 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.
Originally published as Steak Lo Mein in Country Woman January/February 1991, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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