- 4 TB peanut oil
- 1 1/2 lb flank steak (I use sirloin strips)
- 2 stalks celery; julian style
- 2 slices ginger; minced
- 1 cup cabbage, sliced thin
- 1 scallion, sliced thin
- 2 tsp cornstarch
- 1/2 lb spaghetti or chinese noodles
- 1/2 tsp sugar
- 1 TB soy sauce
- 1/2 tsp salt
Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops olive oil and mix to keep from sticking. Set aside.
Slice steak VERY THIN, across the grain, 2″ pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate.
Heat wok, add 2 TB oil. Stir fry meat mixture two minutes, do not overcook, reserve. Add 2 TB oil, heat, stir fry carrots and cabage two minuts, add spaghetti, stir well and cook a few minutes, add meat mixture, soy sauce (more if needed) and salt (optional). Stir a minute to heat and serve.
So, how many carrots did you use?? (not listed on ingredients) Sounds yummie! We are finishing a study of China and I might try this for dinner as my daughter is learning to make egg rolls. Thanks!
Ooops sorry. We don’t always follow recipes. LOL We used one carrot, sliced thin and long.