Beef vegetable chow mein

Beef round steak, cut into strips, 6 oz
Oyster sauce 2 tbsp
soy sauce 2 tbsp
salt and pepper
1 tbsp flour or cornstarch
1 onion, thinly sliced
2 garlic cloves, minced
2 tbsp canola oil
4 cups mixed veggies (Broccoli, Cauliflower & Carrot mix)
454 g bag chow mein noodles
Pam cooking spray

Slice beef into thin strips, marinate with soy sauce, oyster sauce, salt, pepper, and flour. Wash and cut vegetables. Slice onion into slivers, and mince garlic. Heat 2 tbsp canola oil in large deep skillet. Add garlic and onions when hot, stir for 1 minute. Add beef and stir for 2-3 minutes, when beef is somewhat browned but not cooked through. Transfer meat mixture to a side dish. Place broccoli, cauliflower and carrots into skillet. Evenly distribute meat mixture over top of veggies. Pour 1 cup of water into pan. Cover with tight fitting lid. Let veggies and meat cook until steaming for 5 minutes continuously. Uncover the stirfry and toss the meat and veggies until thoroughly mixed. Transfer to a different plate, keep warm.
Pour one cup of water into skillet and bring to a boil. Place noodles into skillet - separate noodles with your fingers so that they are not tightly packed. Cover skillet with tight fitting lid. Let noodles steam until they are cooked, about 8-10 minutes. Watch the water level that it does not dry up. Once noodles are steamed through, transfer to a cookie sheet and separate the noodles a little bit more. Spray the noodles with a little bit of Pam (if desired) and put the noodles under the broiler for about 10 minutes, or until slightly crispy. Remove noodles from broiler, salt the noodles to taste.

Pour stir fry over top of crispy noodles. Enjoy!

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DDOWELL65.