Beef Chow Mein
Beef Chow Mein (China)
1 (1 1/2 pound) beef rump steak
3 1/2 Tbspsoy sauce
3 1/2 Tbspdry sherry
1 tablespoon satay sauce
3 stalks celery
2 medium yellow onions
4 ounces fresh mushrooms
1 red or green bell pepper
4 ounces bean sprouts
12 ounces Chinese egg noodles
4 Tbspvegetable oil
3/4 cup water
1 tablespoon cornstarch
2 1/2 Tbspoyster sauce
2 tpss instant chicken bouillon
Remove & discard fat from meat
Cut meat across the grain into thin slices
Combine 1 1/2 Tbspof the soy sauce, 1 tablespoon of the sherry & the satay sauce in glass bowl
Mix in meat
Cover & let st& 1 hour
Cut celery into 1/2-inch diagonal slices
Peel onions, cut into wedges & separate layers
Clean & slice mushrooms
Remove seeds from pepper & cut pepper into thin strips
Rinse sprouts & drain
Cook noodles until tender according to package directions
Drain well
Heat 1 tablespoon of the oil in wok over medium-high heat
Add noodles & 1 tablespoon of the remaining soy sauce
Stir fry until noodles are light brown, 2 min
Place noodles on serving plate; keep warm
Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 Tbspsherry & 1 tablespoon soy sauce
Heat 1 tablespoon of the remaining oil in wok over high heat
Stir fry onion sin oil 1 minute
Add celery, mushrooms, pepper & sprouts
Stir fry 2 min
Remove vegetables from wok
Heat remaining 2 Tbspoil in wok over high heat
Add meat & stir fry until meat is brown, about 5 min
Stir in water mixture
Cover & cook 3 min
Return vegetables to wok
Cook & stir until hot throughout, 1 to 2 min longer
Spoon mixture over noodles
Makes 4 to 6 servings
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