STEAK LO MEIN (NGO YOKE LO MEIN)
Source: Encyclopedia Of Chinese Food & Cooking by Wonona Chang, et al
Servings: 2

1/2 pound thin spaghetti
1/2 pound flank steak
1 carrot, shredded
2 celery, shredded
fresh ginger, minced
scallion, minced
2 teaspoon cornstarch
1/2 teaspoon sugar
2 tablespoons light soy sauce, divided
1/2 teaspoon salt
4 tablespoon peanut oil
1 1/2 cup bean sprouts
1 tablespoon light soy sauce

Cook spaghetti as directed on package. Drain.

Slice steak against the grain in thin pieces 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.