Ingredients Jump to Instructions ↓

  1. 3/4 pounds Round/rump steak

  2. 1 tablespoon Soy sauce

  3. 1 teaspoon Salt

  4. 1 tablespoon Sugar

  5. 8 Fresh mushrooms

  6. 1/2 pounds Bean sprouts

  7. 6 ounces Bamboo shoots (can)

  8. 3 Green onions (scallions)

  9. 1 Egg

  10. 2 cups Beef stock

  11. 2 tablespoons Cornstarch

  12. 1 teaspoon Sesame oil

  13. 2 cups Dried egg noodles

  14. Deep frying oil

Instructions Jump to Ingredients ↑

  1. Slice beef about 1 inch long x ½ inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then add the beef and marinate for at least 1 hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a seperate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the sesame oil and stir fry the beef for 4 to 5 minutes. Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. NOTES: Marinate meat 1 hour.


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