- 1 1/2 pounds [680 g] beef rump steak
- 3 1/2 tablespoons [52.5 mL] soy sauce
- 3 1/2 tablespoons [52.5 mL] dry Sherry
- 1 tablespoon [15 mL] satay sauce
- 3 stalks celery
- 2 medium yellow onions
- 4 ounces [113 g] fresh mushrooms
- 1 sweet red or green pepper
- 4 ounces [113 g] bean sprouts
- 12 ounces [340 g] Chinese egg noodles
- 4 tablespoons [60 mL] vegetable oil
- 3/4 cup [190 mL] water
- 1 tablespoon [15 mL] cornstarch
- 2 1/2 tablespoons [37.5 mL] oyster sauce
- 2 teaspoons [10 mL] instant chicken bouillon granules
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- Remove and discard fat from meat.
- Slice meat across the grain into thin slices.
- Combine 1 1/2 tablespoons [22.5 mL] of the soy sauce, 1 tablespoon [15 mL] of the Sherry and the satay sauce into a glass bowl.
- Mix in beef slices; cover and leave to marinate for 1 hour.
- Cut celery into 1/2-inch [1.3-cm] thick diagonal slices.
- Peel then cut onions into wedges; separate layers.
- Clean and slice mushrooms.
- Remove membranes, seed then cut sweet red or green pepper into thin strips.
- Rinse and drain bean sprouts.
- Boil noodles into salted boiling water until tender, according to package directions; drain well.
- Heat 1 tablespoon [15 mL] of the oil in a wok over medium-high heat.
- Add noodles and 1 tablespoon [15 mL] of the remaining soy sauce.
- Stir-fry until noodles are just golden, for 2 minutes.
- Transfer noodles onto serving plate; keep warm.
- Mix together water, cornstarch, oyster sauce, bouillon granules and remaining 2 1/2 tablespoons [37.5 mL] Sherry and 1 tablespoon [15 mL] soy sauce.
- Heat 1 tablespoon [15 mL] of remaining oil in wok over high heat.
- Stir-fry onions pieces in hot oil for 1 minute.
- Add celery and mushrooms slices, sweet red or green pepper strips and bean sprouts.
- Stir-fry for 2 minutes; remove vegetables from wok.
- Heat remaining 2 tablespoons [30 mL] oil in wok over high heat.
- Stir-fry beef strips until browned, about 5 minutes.
- Stir in cornstarch mixture.
- Cover and cook for 3 minutes.
- Return vegetables to wok.
- Cook, stirring until hot throughout, for 1 to 2 minutes longer.
- Spoon mixture over noodles to serve.
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