Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Round/rump steak
1 T Soy sauce
1 t Salt
1 T Sugar
8 Fresh mushrooms
1/2 lb Bean sprouts
6 oz Bamboo shoots (can)
3 Green onions (scallions)
1 Egg
2 c Beef stock
2 T Cornstarch
1 t Seseme oil
2 c Dried egg noodles
Deep frying oil

Slice beef about 1 inch long 1/2 inch wide and as thin
as possible. Mix the salt, sugar and soy sauce
together and mix well, then ad the beef and marinate
for at least one 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 seseme oil and stir fry the beef for 4 to 5
minutes. Ad the cornstarch mixture and remaining
marinade, bring to a boil stirring constantly; ad 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.

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