|Flank steak||1 , cut in diagonal strips, then into 1" strips|
|Stalk celery||1 , washed and cut in diagonal strips (Use The Entire Stalk)|
|Bell peppers||2 Large , cut into diagonal strips|
|Beef bouillon cubes||3 , dissolved in 1 cup hot water|
|Hot water||1 Cup (16 tbs) (For Dissolving Cornstarch Beef Bouillon Cubes)|
|Soy sauce||1/4 Cup (4 tbs)|
|Fresh tomatoes||2 , dipped in hot water, peeled and cut into eighths|
|Canned tomatoes||16 Ounce (1 Large Can)|
|Cornstarch||1/4 Cup (4 tbs) , dissolved in 1/2 cup cold water|
|Cold water||1/2 Cup (8 tbs) (For Dissolving Cornstarch)|
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 pan-fried noodles and pass the soy sauce.
Pan-Fried 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 868Calories from Fat 221
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 7140 mg297.5%
Total Carbohydrates 117 g39%
Dietary Fiber 19 g76%
Sugars 31 g
Protein 49 g98%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet