Flank Steak Chow Mein
|Bell peppers||2 Large|
|Beef bouillon cubes||3|
|Hot water||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Tomatoes||1 1⁄4 Can (12.5 oz)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
In Dutch oven or large pan, saute meat in oil until it loses its red color.
Add celery to pan and saute on medium heat until it starts to turn a little clear; add onions.
When onions also turn a little clear, add bell peppers and meat.
Cook 2 or 3 minutes.
Add bouillon, sugar, soy sauce and both kinds of tomatoes.
Cook until heated through.
Add cornstarch and water and cook until the juice turns a little clear.
Serve over panfried noodles and pass the soy sauce.
PanFried Noodles: Cook 1 pkg.
Chinese noodles by directions.
Pour into colander and rinse in cold water (wash hands well).
Drop by handfuls into hot fat.
Fry until brown and turn; brown other side.
Drain on crumpled paper towels.
Rinse noodles in cold water when needed to keep them from sticking together.
The chow mein and noodles both freeze well.
Serving size: Complete recipe
Calories 787 Calories from Fat 216
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 4.9 g24.5%
Trans Fat 0 g
Cholesterol 45.4 mg15.1%
Sodium 6559.7 mg273.3%
Total Carbohydrates 98 g32.7%
Dietary Fiber 14.8 g59.3%
Sugars 41.2 g
Protein 45 g89.2%
Vitamin A 130.3% Vitamin C 611.6%
Calcium 13.6% Iron 31.2%
*Based on a 2000 Calorie diet