Oriental Beef Noodle Soup
|Lean boneless top round steak||2 Pound|
|Water||4 1⁄2 Cup (72 tbs)|
|Beef flavored bouillon granules||2 Teaspoon|
|Vegetable cooking spray||1|
|Peanut oil||2 Teaspoon|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Minced fresh ginger root||1 Teaspoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Cracked pepper||1⁄2 Teaspoon|
|Cooked fine egg noodles||2 Cup (32 tbs) (Hot Cooked Without Salt Or Fat)|
|Snow pea pods||1 1⁄2 Cup (24 tbs), trimmed and cut diagonally into 1-inch pieces (Fresh)|
|Sesame oil||2 Teaspoon|
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/8-inch strips.
Combine water, cornstarch, and bouillon granules in a medium bowl; stir until smooth, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add peanut oil.
Place over medium-high heat until hot.
Add celery, onions, and gingerroot; stir-fry 3 minutes or until vegetables are crisp-tender.
Remove from wok.
Add steak; stir-fry 3 minutes or until browned.
Add cornstarch mixture, mushrooms, water chestnuts, and pepper, stirring well.
Cover and cook over medium heat 10 minutes.
Stir in noodles, snow peas, and sesame oil; cook an additional 5 minutes or until thoroughly heated.