Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Peanut oil

  2. 1/2 lb 227g / 8oz Flank steak Ginger - minced Scallion - minced

  3. 2 teaspoons 10ml Cornstarch

  4. 1/2 teaspoon 2 1/2ml Sugar

  5. 1 Carrot - shredded

  6. 2 Celery - shredded

  7. 1 1/2 cups 240g / 8 1/2oz Bean sprouts -

  8. 1/2 lb 227g / 8oz Thin spaghetti

  9. 1 tablespoon 15ml Light soy sauce

  10. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook spaghetti as directed on package. Drain. Slice steak against the grain in thin pieces (more) 2 inches long. Shred carrot and celery. Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon light soy sauce. Set aside. Mix salt and 1 tablespoon light soy sauce. Set aside. Heat oil in a frying pan. Stir in steak mixture, stir-fry 2 minutes. Remove from pan. Put carrots and celery in same pan. Stir and add 1/4 cup water, lower heat and cover. Cook 2 minutes. Add bean sprouts, stir a few seconds. (If cabbage is used add with celery). Add cooked spaghetti. Stir well and cook 2 minutes. Add soy and salt mixture and steak. Mix well and serve. From An Encyclopedia of Chinese food and cooking by Wonona W. and Irving B. Chang, Helene W. and Austin H. Hutscher.


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