Beef chow mein

Yield: 4 servings

Measure Ingredient
¾ pounds Round/rump steak
1 tablespoon Soy sauce
1 teaspoon Salt
1 tablespoon Sugar
8 Fresh mushrooms
½ pounds Bean sprouts
6 ounces Bamboo shoots (can)
3 Green onions (scallions)
1 Egg
2 cups Beef stock
2 tablespoons Cornstarch
1 teaspoon Sesame oil
2 cups Dried egg noodles
Deep frying oil

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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