Ingredients
1/2 pound sliced bacon, diced1/2 pound beef flank steak, cut into thin strips2 tablespoons canola oil, divided1 cup fresh broccoli florets1 cup fresh cauliflowerets1 medium carrot, cut into thin 2-inch strips1 small onion, cut into wedges1 teaspoon minced fresh gingerroot1 cup sliced fresh mushrooms1 can (8 ounces) sliced water chestnuts, drained2 garlic cloves, minced1 tablespoon beef bouillon granules1 cup boiling water1/4 cup soy sauce3 tablespoons cornstarch3/4 cup cold water1/2 pound thin spaghetti, cooked and drained
Preparation
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 tablespoon 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 or until thickened. Stir in bacon and spaghetti.
