50+ Friends Club Cookbook
Meat and Game

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Spicy Beef Chow Mein

From the Kitchen of:  Louise Gagnon, Gatineau, Quebec, Canada

2	pkg. (3 ounces ea.)	Instant noodles for Oriental soup
1/4	C	Water
1	tbsp	Low-sodium soy sauce
1	tbsp	Ketchup
1	tbsp	Worcestershire sauce
1	tsp.	Sugar
2	tsp.	Sesame oil
2	tsp.	Minced garlic
1/8	tsp.	Crushed hot pepper flakes (add more if you like it hot)
1/2	lb.	Lean beef (I use flank steak), cut in 1/4" wide strips
3		Green onions, cut lengthwise, then diagonally in 2" pieces
1	C	Coarsely grated carrot
4	C	Thinly sliced cabbage

• In large pot of boiling water, cook noodles for 3 minutes or until just tender (omit flavor packet, if present). Drain and rinse.
• Meanwhile, in bowl, combine water, soy sauce, ketchup, Worcestershire sauce, sugar and sesame oil and set aside.
• In large skillet or wok sprayed with non-stick coating, cook garlic and hot pepper flakes over medium/high heat for 120 seconds.
• Add beef strips and stir-fry for 1 minute.
• Add green onions, carrots and cabbage and stir-fry for 1 minute.
• Add noodles and sauce. Heat through for about 1 minute, stirring gently to coat.

  Makes 4 servings