Stir Fried Chow Mein Recipe

Summary

MethodMain Ingredient

Ingredients

 Flank steak1 , cut in diagonal strips, then into 1" strips
 Stalk celery1 , washed and cut in diagonal strips (Use The Entire Stalk)
 Bell peppers2 Large, cut into diagonal strips
 Beef bouillon cubes3 , dissolved in 1 cup hot water
 Hot water1 Cup (16 tbs) (For Dissolving Cornstarch Beef Bouillon Cubes)
 Sugar1 Tablespoon
 Oil2 Teaspoon
 Soy sauce1⁄4 Cup (4 tbs)
 Fresh tomatoes2 , dipped in hot water, peeled and cut into eighths
 Canned tomatoes16 Ounce (1 Large Can)
 Cornstarch1⁄4 Cup (4 tbs), dissolved in 1/2 cup cold water
 Cold water1⁄2 Cup (8 tbs) (For Dissolving Cornstarch)

Nutrition Facts

Serving size: Complete recipe

Calories 868 Calories from Fat 221

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol 45.4 mg

Sodium 7140.7 mg297.5%

Total Carbohydrates 117 g39.1%

Dietary Fiber 19.2 g76.7%

Sugars 31.9 g

Protein 49 g97.8%

Vitamin A 134.6% Vitamin C 606.2%

Calcium 25.5% Iron 58.6%

*Based on a 2000 Calorie diet

Directions

In Dutch oven or large pan, saute' meat in oil until it loses its red color.
Remove meat.
Add celery to pan and saute' on medium heat until it starts to turn a little clear; add onions.
When onions also turn a little clear, add bell peppers and meat.
Cook 2 or 3 minutes.
Add bouillon, sugar, soy sauce and both kinds of tomatoes.
Cook until heated through.
Add cornstarch and water and cook until the juice turns a little clear.
Serve over pan-fried noodles and pass the soy sauce.
Pan-Fried Noodles: Cook 1 pkg.
Chinese noodles by directions.
Pour into colander and rinse in cold water (wash hands well).
Drop by handfuls into hot fat.
Fry until brown and turn; brown other side.
Drain on crumpled paper towels.
Rinse noodles in cold water when needed to keep them from sticking together.
The chow mein and noodles both freeze well.
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