- 8 ounces [227 g] Chinese fine egg noodles
- 1/2 cup [125 mL] water
- 3 teaspoons [15 mL] soy sauce
- 1/4 teaspoon [1 mL] salt
- 2 teaspoons [10 mL] instant chicken broth granules
- 6 tablespoons [90 mL] vegetable oil
- 1 pound [454 g] beef rump steak
- 6 green onions
- 1 piece fresh ginger root [about 1-inch / 2.5-cm square]
- 2 cloves garlic
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- Boil Chinese egg noodles until tender, according to package directions; drain well.
- Place a clean towel over wire cooling racks.
- Evenly spread egg noodles over towel and leave to dry for about 3 hours.
- Then mix together water, 2 teaspoons [10 mL] of the soy sauce, salt and chicken broth granules.
- Heat 4 tablespoons [60 mL] of the vegetable oil in a wok over high heat.
- Stir-fry dried egg noodles into hot oil for 3 minutes.
- Pour water mixture all over egg noodles.
- Toss egg noodles until completely coated, about 2 minutes.
- Transfer egg noodles to a serving plate; keep warm.
- Remove and discard fat from meat.
- Slice steak across the grain into thin about 2-inch [5-cm] long slices.
- Slice green onions into thin diagonal slices.
- Pare then slice ginger root into thin slices.
- Crush or mince garlic.
- Heat remaining 2 tablespoons [30 mL] oil into wok over high heat.
- Add beef slices, green onion and ginger slices, crushed or minced garlic and remaining 1 teaspoon [5 mL] soy sauce.
- Stir-fry until beef is done, about 5 minutes.
- Spoon meat mixture over egg noodles, and serve.
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