Another delicious recipe from my mom's ward cookbook. I have made similar recipes before but this had just the right flavor. I added my own little contribution to the noodles. I like mine flavored! I also made some changes to the original recipe.
This is a recipe from Linda Lee Parsons.
Asian Broccoli & Beef
- 8 oz whole wheat spaghetti noodles
- 1 Tbsp oil
- 1/2 tsp garlic powder
- 1 tsp soy sauce
- 1 cup water
- 2 Tbsp corn starch
- 2 tsp. Worcestershire sauce
- 4 Tbsp soy sauce
- 1 Tbsp oil
- 3/4 lb thin cut steak sliced into thin strips
- 1 Tbsp minced garlic
- 1 tsp oil
- 1 bag frozen broccoli florets
- 2 cups of whole mushrooms, quartered
- 8 oz sliced water chestnuts
- pinch of salt
Boil noodles according to package. Heat a skillet and coat with noodle ingredients. Fry until completely coated and tender. Set aside covered.
Mix sauce ingredients together. Bring to a boil in a small saucepan. As soon as it reaches a rapid boil remove from heat and stir for one minute. Set aside.
Heat skillet and fry steak in steak ingredients for 3-4 minutes on high heat. Remove from skillet. Add vegetable ingredients and cook until tender. Add steak back into pan and toss with veggies. Pour sauce over and stir on low heat until everything is coated in sauce. Serve over noodles.