TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound beef top round steak
  • 2 tablespoons cornstarch
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 3/4 cup water
  • 1/4 cup soy sauce
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • 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

Nutritional Facts

1 each: 329 calories, 8g fat (0 saturated fat), 52mg cholesterol, 688mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.


  1. Freeze steak just until firm; cut diagonally across grain into 1/4-in. strips. Combine the cornstarch, bouillon, water and soy sauce until smooth; set aside.
  2. In a wok or large skillet, stir-fry meat and garlic in oil until meat is no longer pink. Remove to a platter and keep warm.
  3. Add the cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for 3 minutes. Add pea pods and water chestnuts; stir-fry for 2 minutes. Add meat.
  4. Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through. Yield: 6 servings.
Originally published as Steak Lo Mein in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p124

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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