Steak Lo Mein

• 1 lb. round steak, trimmed
• 1 tsp. beef bouillon granules
• 3/4 c. water
• 1/4 c. soy sauce
• 2 Tbsp. cornstarch
• 2 Tbsp. cooking oil
• 1 clove garlic, minced
• 2 c. shredded cabbage
• 1 c. diagonally sliced carrots, partially cooked
• 1 medium onion, sliced into rings
• 1/2 c. sliced fresh mushrooms
• 1/2 c. diagonally sliced celery
• 1/3 c. sliced green onions
• 15 fresh snow pea pods, trimmed
• 1 (8 oz.) can sliced water chestnuts, drained
• 4 oz. thin spaghetti, cooked

1. Slice steak into 1/4-inch strips.
2. Combine bouillon, water, soy sauce and cornstarch.
3. Set aside.
4. In a wok or large skillet, heat oil; add meat and garlic.
5. Stir-fry until meat is no longer pink.
6. Remove meat.
7. Add cabbage, carrots, onion, mushrooms, celery and green onions.
8. Cook for about 3 minutes.
9. Add pea pods and water chestnuts.
10. Cook about 2 minutes.
11. Add meat.
12. Stir bouillon mixture and pour over veggies.
13. Cook until sauce is thick.
14. Gently toss in spaghetti and heat for about 1 minute.

round steak, beef bouillon granules, water, soy sauce, cornstarch, cooking oil, clove garlic, cabbage, carrots, onion, mushrooms, celery, green onions, snow, water chestnuts, thin spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948363 (may not work)