Wok Steak Lo Mein

By Lalabee

Ingredients

• 1 lb round steak, trimmed
• 2 tsp beef bouillon granules
• 3/4 cup water
• 1/4 cup soy sauce
• 2 Tablespoons cornstarch
• 2 Tablespoons cooking oil
• 1 clove garlic, 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 onion
• 15 fresh pea pods
• 8 ounce can sliced water chestnuts, drained
• 4 ounces thin spaghetti, cooked and drained

Preparation

Step 1

1. Freeze steak just until firm; slice diagonally across grain into 1/4-inch strips. Combine bouillon, water, soy sauce and cornstarch. Set aside. In a wok or large skillet, heat oil on medium-high heat. Add meat and garlic; stir-fry until meat is no longer pink, about five minutes. Remove meat to a platter. Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry ford 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 one minute.

Servings: 6