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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This special dish is not tricky to fix, and it's very hearty. Even kids and my meat-and-potatoes husband like it.—Stephanie Francis, Yale, Iowa Ingredients:
1/2 pound sliced bacon, diced |
1/2 pound beef flank steak, cut into thin strips |
2 tablespoons canola oil, divided |
1 cup fresh broccoli florets |
1 cup fresh cauliflowerets |
1 medium carrot, cut into thin 2-inch strips |
1 small onion, cut into wedges |
1 teaspoon minced fresh gingerroot |
1 cup sliced fresh mushrooms |
1 can (8 ounces) sliced water chestnuts, drained |
2 garlic cloves, minced |
1 tablespoon beef bouillon granules |
1 cup boiling water |
1/4 cup soy sauce |
3 tablespoons cornstarch |
3/4 cup cold water |
1/2 pound thin spaghetti, cooked and drained |
Directions:
1. In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm.
2. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables.
3. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Yield: 4 servings.
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