Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Slice beef about 1 inch long x 1/2 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.

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