Steak Lo Mein
Time: 35 mins
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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