Flank Steak Chow Mein Recipe
Ingredients
| Flank steak | 1 | |
| Celery stalks | 1 | |
| Bell peppers | 2 Large | |
| Beef bouillon cubes | 3 | |
| Hot water | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Oil | 2 Teaspoon | |
| Soy sauce | 1⁄4 Cup (4 tbs) | |
| Tomatoes | 2 | |
| Tomatoes | 1 1⁄4 Can (12.5 oz) | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Cold water | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 787 Calories from Fat 216
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 4.9 g24.5%
Trans Fat 0 g
Cholesterol 45.4 mg15.1%
Sodium 6559.7 mg273.3%
Total Carbohydrates 98 g32.7%
Dietary Fiber 14.8 g59.3%
Sugars 41.2 g
Protein 45 g89.2%
Vitamin A 130.3% Vitamin C 611.6%
Calcium 13.6% Iron 31.2%
*Based on a 2000 Calorie diet
Directions
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 panfried noodles and pass the soy sauce.
PanFried 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.
Chef
