You’ll Need:
1 pound lean boneless top round steak, trimmed
Vegetable cooking spray
2 cups shredded cabbage
1 cup diagonally sliced carrots
1 medium onion, sliced into rings
1/2 cup sliced fresh mushrooms
1/3 cup sliced green onions
1/2 cup diagonally sliced celery
15 fresh snow pea pods, trimmed
1 (8-ounce) can sliced water chestnuts, drained
1 teaspoon beef-flavored bouillon granules
3/4 cup water
1/4 cup reduced-sodium soy sauce
4 ounces thin spaghetti (cooked without salt or fat)
Directions : Partially freeze top round steak, slice diagonally across grain
into 1/4 inch strips. Set steak aside.

Coat a wok or heavy skillet with cooking spray, heat to medium-high
(325) for 2 minutes. Add meat, and stir-fry 5 minutes. Push
meat to sides of wok, add cabbage and next 7 ingredients. Stir-fry
about 3 minutes. Stir meat into vegetables.

Combine bouillon granules, water, and soy sauce, stir into meat
mixture. Cover and cook 3 minutes. Add spaghetti, toss gently,
and cook until thoroughly heated.

Yield: 6 serving