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Stir-Fry Steak Lo Mein

 Stir-Fry Steak Lo Mein
My family likes chow mein...this is a little like that but not quite as exotic. Stir-fry dishes are a favorite at our house.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Add the cabbage, carrots, onion, mushrooms, celery and green onions;

2 of 2

Stir-Fry Steak Lo Mein (continued)

Directions (continued)

  • stir-fry for 3 minutes. Add pea pods and water chestnuts; stir-fry
  • for 2 minutes. Add meat.
  • Stir bouillon mixture and pour into skillet; cook and stir until
  • thickened. Gently toss in spaghetti and heat through. Yield: 6
  • servings.
Nutritional Facts: 1/6 recipe equals 329 calories, 8 g fat (0 saturated fat), 52 mg cholesterol, 688 mg sodium, 34 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.