Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Beef Skirt Steak

  2. 1 Tbsp Soy Sauce

  3. 1 tsp Ground Ginger

  4. 1 clove Garlic , crushed

  5. 1 pkg (9 Ounces) Frozen Chinese Vegetables

  6. 1/4 cup Canola Oil

  7. Three Stalks Bok Choy Washed & Sliced Thin , (use as much of green tops as possible

  8. 8 oz Fresh Mushrooms , cleaned

  9. 1 bunch Green Onions , sliced

  10. 1 can sliced Water Chestnuts

  11. 1 can (14 Ounces) Vegetable Broth

  12. 3 Tbsp Corn Starch

  13. 2 Tbsp Soy Sauce

  14. 3 cups Hot Lo Mein Noodles

Instructions Jump to Ingredients ↑

  1. Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles.


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