Steak Lo Mein

• 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

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.

water, soy sauce, cornstarch, cooking oil, garlic, cabbage, carrot, onion, mushrooms, celery, green onion, snow peas, water chestnuts, thin spaghetti

Taken from www.food.com/recipe/steak-lo-mein-179551 (may not work)