Beef Chow Mein
Beef Chow Mein
servings 4 - 6 Persons
- 1 (1 1/2 pound) beef rump steak
- 3 1/2 tablespoons soy sauce
- 3 1/2 tablespoons dry 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 tablespoons vegetable oil
- 3/4 cup water
- 1 tablespoon cornstarch
- 2 1/2 tablespoons oyster sauce
- 2 teaspoons instant chicken bouillon
- Remove and discard fat from meat. Cut meat across the grain into thin
slices. Combine 1 1/2 tablespoons of the soy sauce, 1 tablespoon of the
sherry and the satay sauce in glass bowl. Mix in meat. Cover and let stand 1
hour. - Cut celery into 1/2-inch diagonal slices. Peel onions, cut into wedges
and separate layers. Clean and slice mushrooms. Remove seeds from pepper and
cut pepper into thin strips. Rinse sprouts and 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 and 1
tablespoon of the remaining soy sauce. Stir fry until noodles are light
brown, 2 minutes. Place noodles on serving plate; keep warm. - Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2
tablespoons sherry and 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 and sprouts. Stir fry 2 minutes. Remove vegetables
from wok. - Heat remaining 2 tablespoons oil in wok over high heat. Add meat and
stir fry until meat is brown, about 5 minutes. Stir in water mixture. Cover
and cook 3 minutes. Return vegetables to wok. Cook and stir until hot
throughout, 1 to 2 minutes longer. Spoon mixture over noodles.
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