Steak Lo Mein (Ngo Yoke Lo Mein)

This Cantonese dish is from An Encyclopedia of Chinese food and cooking by Wonona W. and Irving B. Chang, Helene W. and Austin H. Hutscher.

• Ready In: 28 mins
• Serves: 2

Ingredients

• 4  tablespoons  peanut oil
• 1⁄2 lb  flank steak
•  ginger, minced
•  scallion, minced
• 2  teaspoons cornstarch
• 1⁄2 teaspoon sugar
• 1  tablespoon light soy sauce
• 1  carrot, shredded
• 2  celery, shredded
• 1 1⁄2 cups bean sprouts or 1 1⁄2 cups  shredded cabbage
• 1⁄2 lb  thin spaghetti
• 1  tablespoon light soy sauce
• 1⁄2 teaspoon salt

Directions

1. Cook spaghetti as directed on package.
2. Drain.
3. Slice steak against the grain in thin pieces about 2 inches long.
4. Shred carrot and celery.
5. Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon light soy sauce.
6. Set aside.
7. Mix salt and 1 tablespoon light soy sauce.
8. Set aside.
9. Heat oil in a frying pan.
10. Stir in steak mixture, stir-fry 2 minutes.
11. Remove from pan.
12. Put carrots and celery in same pan.
13. Stir and add 1/4 cup water, lower heat and cover.
14. Cook 2 minutes.
15. Add bean sprouts, stir a few seconds. (If cabbage is used, add with celery).
16. Add cooked spaghetti.
17. Stir well and cook 2 minutes.
18. Add soy and salt mixture and steak.
19. Mix well and serve.