Yield: 4 servings
|¾ pounds||Round/rump steak|
|1 tablespoon||Soy sauce|
|½ pounds||Bean sprouts|
|6 ounces||Bamboo shoots (can)|
|3||Green onions (scallions)|
|2 cups||Beef stock|
|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.