Ingredients

• 4 tablespoons peanut oil
• 1/2 lb flank steak
• ginger, minced
• scallion, minced
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1 tablespoon light soy sauce
• 1 carrot, shredded
• 2 celery, shredded
• 1 1/2 cups bean sprouts or 1 1/2 cups shredded cabbage
• 1/2 lb thin spaghetti
• 1/2 teaspoon salt

Instructions

1. Cook spaghetti as directed on package.

2. Drain.

3. Slice steak against the grain in thin pieces about 2 inches long.

4. Shred carrot and celery.

5. Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon light soy sauce.

6. Set aside.

7. Mix salt and 1 tablespoon light soy sauce.

8. Heat oil in a frying pan.

9. Stir in steak mixture, stir-fry 2 minutes.

10. Remove from pan.

11. Put carrots and celery in same pan.

12. Stir and add 1/4 cup water, lower heat and cover.

13. Cook 2 minutes.

14. Add bean sprouts, stir a few seconds. (If cabbage is used, add with celery).

15. Add cooked spaghetti.

16. Stir well and cook 2 minutes.

17. Add soy and salt mixture and steak.

18. Mix well and serve.