Beef, Main Dishes, Oriental

Steak Lo-mein

  • 1 pound Round steak, trimmed
  • 1 teaspoon Beef bouillon granules
  • 3/4 cup Water
  • 1/4 cup Soy sauce
  • 2 tablespoons Corn starch
  • 2 tablespoons Vegetable oil
  • 1 clove Garlic, minced
  • 2 cups Shredded cabbage
  • 1 cup Carrots, thinly sliced
  • 1 bunch Green onions, julienne sliced
  • 1/2 cup Celery, sliced thin
  • 1 medium Onion, sliced into rings
  • 1/2 cup Sliced fresh mushrooms
  • 1 small package Snow peas
  • 1 can Sliced water chestnuts
  • 4 ounces Spaghetti, cooked

    • Slice steak diagonally across the graininto 1/4 inch strips. Combine bouillon,water, soy sauce and cornstarch; set aside. In wok or large skillet, heat oil on medium high. Stir-fry beef and garlicuntil done. Remove meat. Add cabbage, carrots, onion, mushrooms, celery and green onions to pan; Stir-fry for about 3 minutes, add peas and chestnuts; stir-fryan additional 4-5 minutes. Add meat. Stir liquid mixture and pour into skillet;cook and stir until thickened. Gently toss with drained spaghetti and heat through.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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