Steak Lo Mein

 

1
pound round steak, trimmed
1
teaspoon 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

 

 

 

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 in 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. 

 

Serves 6.