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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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 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.
Nutrition Facts
1 each: 556 calories, 22g fat (6g saturated fat), 40mg cholesterol, 1862mg sodium, 62g carbohydrate (7g sugars, 5g fiber), 27g protein.

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Reviews

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Average Rating:
  • kckamargo63
    Jul 26, 2015

    Very flavorful! We really liked it!

  • Sue Zappa
    Aug 26, 2011

    This recipe is one of our family's favorites for special occasions, although it is relatively quick to prepare. To save time, I buy the broccoli & cauliflower pieces already prepared from the grocery store. I also substitute 1/2 tsp. ground ginger for the gingerroot. I also use round steak instead of flank steak because I need to double the recipe to feed my family of 8, plus my children's friends who appear whenever we are having this for supper!