Beef N Bacon Lo Mein

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. sliced bacon, diced
1/2 lb. beef flank steak, cut into thin strips
2 Tbsp. canola oil, divided
1 c. fresh broccoli florets
1 c. fresh cauliflowerets
1 medium carrot, cut into thin 2 inch strips
1 small onion, cut into wedges
1 tsp. minced fresh gingerroot
1 c. sliced fresh mushrooms
1 can (8 oz.) sliced water chestnuts, drained
2 garlic cloves, minced
1 Tbsp. beef bouillon granules
1 c. boiling water
1/4 c. soy sauce
3 Tbsp. cornstarch
3/4 c. cold water
1/2 lb. thin spaghetti, cooked and drained


Directions:
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 Tbsp. oil until no longer pink, about 2 minutes.  Remove beef and pan juices, keep warm. 


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.  


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 until thickened.  Stir in bacon and spaghetti.

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