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Steak Lo Mein

Meet the Cook: My family likes chow mein...this is a little like that but not quite as exotic. I've been cooking with a wok for a couple years, ever since I bought one at a rummage sale. My husband's a veterinarian, and our big meal's in the evening when everyone's home (we have four children, ages 9 to 1-1/2).
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 pound beef top round steak, trimmed
  • 2 tablespoons cornstarch
  • 1 teaspoon beef bouillon granules
  • 3/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable 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

Directions

  • Freeze steak just until firm; slice diagonally across grain into 1/4-in. strips.
  • Combine the cornstarch, bouillon, water and soy sauce until smooth; set aside.
  • In a wok or large skillet, heat oil on medium-high. Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter.
  • Add the 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.
Nutrition Facts
1 each: 329 calories, 8g fat (0 saturated fat), 52mg cholesterol, 834mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 2 lean meat, 1-3/4 starch, 1 vegetable.

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