Beef chow mein
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.