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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe should be a standard at every Chinese meal. The ingredients are fairly basic (even if it is a very long list) and you can adjust the veggies to your taste. Snow peas are nice to add in. Ingredients:
750 g thick rump steak, cut into thin strips |
1 tablespoon soy sauce |
1 tablespoon chili sauce |
1 tablespoon satay sauce |
1 tablespoon dry sherry |
250 g egg noodles |
2 tablespoons oil |
125 g small mushrooms, sliced |
125 g bean sprouts |
1 red pepper, sliced |
3 stalks celery, sliced |
2 onions, cut into wedges |
2 tablespoons extra oil |
1 teaspoon sugar |
3 teaspoons cornflour |
3/4 cup water |
2 chicken stock cubes |
2 tablespoons sherry wine |
2 tablespoons oyster sauce |
1 tablespoon soy sauce |
Directions:
1. Mix together one tablespoon of soy sauce along with the chilli sauce, sate sauce and dry sherry.
2. Marinate the beef in this mixture for 60 minutes.
3. While you are waiting for the beef to marinate, mix up the ingredients for the oyster sauce.
4. When the beef is nearly done marinating, add the egg noodles to a large quantity of boiling water and cook for five minutes or until tender.
5. Heat one tablespoon of the oil in a wok along with the rest of the soy sauce and fry the drained noodles for two minutes.
6. Set aside and keep warm.
7. Heat the remaining oil and stir fry the veggies, starting with the onions and celery.
8. When done, set aside.
9. Put the extra oil in the wok and when hot, add half the meat and fry just until it changes colour.
10. Do the rest of the meat in the same way.
11. Place the oyster sauce in the pan with all the meat.
12. Toss until boiling, add the vegetables and toss again.
13. Serve over the egg noodles.
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