Beef Chow Mein

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs rump roast, trimmed
• 3 1/2 tablespoons soy sauce
• 3 1/2 tablespoons sherry wine
• 1 tablespoon satay sauce
• 3 stalks celery
• 2 medium yellow onions
• 4 ounces mushrooms
• 1 large red 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 granules

Recipe

• 1 remove and discard fat from meat. cut meat across the grain into thin slices. combine 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, and the satay sauce in plastic bag. mix together. mix in meat. let stand 1 hour.
• 2 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.
• 3 cook noodles until tender according to package directions. drain well. heat 1 tablespoon oil in wok over medium-high heat. add noodles and 1 tablespoon soy sauce. stir-fry until noodles are light brown, 2 minutes. place noodles on serving plate. keep warm.
• 4 blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce.
• 5 heat 1 tablespoon oil in wok. stir-fry onions in oil 1 minute. add celery, mushrooms, pepper, and sprouts. stir-fry 2 minutes. remove vegetables from wok.
• 6 heat 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.
• 7 return vegetables to wok. cook and stir until hot throughout, 1 to 2 minutes. spoon mixture over noodles.