“This Cantonese dish is from An Encyclopedia of Chinese food and cooking by Wonona W. and Irving B. Chang, Helene W. and Austin H. Hutscher.”
READY IN:
28mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook spaghetti as directed on package.
  2. Drain.
  3. Slice steak against the grain in thin pieces about 2 inches long.
  4. Shred carrot and celery.
  5. Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon light soy sauce.
  6. Set aside.
  7. Mix salt and 1 tablespoon light soy sauce.
  8. Set aside.
  9. Heat oil in a frying pan.
  10. Stir in steak mixture, stir-fry 2 minutes.
  11. Remove from pan.
  12. Put carrots and celery in same pan.
  13. Stir and add 1/4 cup water, lower heat and cover.
  14. Cook 2 minutes.
  15. Add bean sprouts, stir a few seconds. (If cabbage is used, add with celery).
  16. Add cooked spaghetti.
  17. Stir well and cook 2 minutes.
  18. Add soy and salt mixture and steak.
  19. Mix well and serve.

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