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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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If you like Lo Mein you will love this recipe. Before you start cooking have all ingredients prepped and ready to go. Once you start cooking everything goes together fast. Ingredients:
1 lb 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 carrot, 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 onion |
15 fresh snow peas, trimmed |
1 (8 ounce) can sliced water chestnuts, drained |
4 ounces thin spaghetti, cooked and drained |
Directions:
1. Freeze steak just until firm; slice diagonally across grain into 1/4-inch strips.
2. Combine bouillon, water, soy sauce and cornstarch; set aside.
3. In a wok or large skillet, heat oil on medium-high.
4. Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter.
5. Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes.
6. Add peas and water chestnuts; stir-fry 2 minutes.
7. Add meat.
8. Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute.
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