Steak Lo Mein - cooking recipe

Ingredients

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

Preparation

Freeze steak just until firm; slice diagonally across grain into 1/4-inch 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 is 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 peas 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.