Post by Debbie on Jun 16, 2012 22:58:33 GMT -5
1-1/2 pounds beef skirt steak
1 tablespoon soy sauce
1 teaspoon ground ginger
1 clove garlic, crushed
1 package (9 ounces) frozen Chinese vegetables
1/4 cup canola oil
3 stalks bok choy washed and sliced thin, (use as much of green tops as possible)
8 ounces fresh mushrooms, cleaned
1 bunch green onions, sliced
1 can sliced water chestnuts
1 can (14 ounces) vegetable broth
3 tablespoons corn starch
2 tablespoons soy sauce
3 cups hot lo mein noodles
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.
1 tablespoon soy sauce
1 teaspoon ground ginger
1 clove garlic, crushed
1 package (9 ounces) frozen Chinese vegetables
1/4 cup canola oil
3 stalks bok choy washed and sliced thin, (use as much of green tops as possible)
8 ounces fresh mushrooms, cleaned
1 bunch green onions, sliced
1 can sliced water chestnuts
1 can (14 ounces) vegetable broth
3 tablespoons corn starch
2 tablespoons soy sauce
3 cups hot lo mein noodles
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.