Ingredients Jump to Instructions ↓

  1. 1/2 pound sliced bacon, diced

  2. 1/2 pound beef flank steak, cut into thin strips

  3. 2 tablespoons canola oil, divided

  4. 1 cup fresh broccoli florets

  5. 1 cup fresh cauliflowerets

  6. 1 medium carrot, cut into thin 2-inch strips

  7. 1 small onion, cut into wedges

  8. 1 teaspoon minced fresh gingerroot

  9. 1 cup sliced fresh mushrooms

  10. 1 can (8 ounces) sliced water chestnuts, drained

  11. 2 garlic cloves, minced

  12. 1 tablespoon beef bouillon granules

  13. 1 cup boiling water

  14. 1/4 cup soy sauce

  15. 3 tablespoons cornstarch

  16. 3/4 cup cold water

  17. 1/2 pound thin spaghetti, cooked and drained

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Yield: 4 servings.


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