Stir-Fry Steak Lo Mein Recipe

5 1
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Stir-Fry Steak Lo Mein Recipe

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5 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound round steak, trimmed
  • 1 teaspoon low-sodium beef bouillon granules
  • 3/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cooking 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

Directions

Freeze steak just until firm; slice diagonally across grain into 1/4-in. strips. Combine bouillon, water, soy sauce and cornstarch. 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 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 Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p124

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 pound round steak, trimmed
  • 1 teaspoon low-sodium beef bouillon granules
  • 3/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cooking 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
  1. Freeze steak just until firm; slice diagonally across grain into 1/4-in. strips. Combine bouillon, water, soy sauce and cornstarch. 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 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 Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p124

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