3/4 to 1 lb
flank steak, sliced into thin 1 1/2 to 2 inch strips
fresh ginger, peeled and chopped
1 1/2 c
frozen shoestring carrots, thawed
bok choy leaves, roughly chopped
1 1/2 c
onion, roughly chopped
fresh ginger, peeled and minced
spaghetti noodles broken into thirds or lo mein noodles
1Cook noodles according to directions on package.
Meanwhile, in a small bowl, mix 1/2 cup soy sauce and 1 tsp fresh ginger. Put steak in bowl and coat completely.
Set steak aside and heat oil on medium high heat. When pan is hot add steak and cook completely. Remove from pan and set aside, covered to keep warm.
2In the same pan, add a little more oil and the minced garlic. Add onion, carrots and bok choy leaves. Saute a few minutes until vegetables start to get soft.
Add 1 Tbsp fresh ginger, soy sauce and chili paste. Add meat back to pan and saute for several more minutes.
Add cooked and drained noodles to pan and toss to coat.
3Depending what vegetables I have in the freezer or fresh, this is a list of what I have found are yummy additions.
1 1/2 cups broccoli florets
handful snow peas
a few more bok choy leaves
1 stalk celery, roughly chopped
1/2 bell pepper, cut into strips