Recipe for cooking beef chow mein

Recipes from China :: Chinese Main Dish Meats

1 (1 1/2 pound) beef rump steak
3 1/2 Tbsp. soy sauce
3 1/2 Tbsp. dry sherry
1 Tbsp. satay sauce
3 stalks celery
2 med. yellow onions
4 oz. fresh mushrooms
1 red or green bell pepper
4 oz. bean sprouts
12 oz. Chinese egg noodles
4 Tbsp. canola (or other vegetable) oil
3/4 c. water
1 Tbsp. cornstarch
2 1/2 Tbsp. oyster sauce
2 tsp. instant chicken bouillon

Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine 1 1/2 Tbsp. of the soy sauce, 1 Tbsp. of the sherry and the satay sauce in glass bowl. Mix in meat. Cover and let stand 1 hour.

Cut celery into 1/2-in. 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 pkg. directions. Drain well. Heat 1 Tbsp. of the oil in wok over med.-high heat. Add noodles and 1 Tbsp. of the remaining soy sauce. Stir fry until noodles are light brown, 2 mins. Place noodles on serving plate; keep warm.

Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 Tbsp. sherry and 1 Tbsp. soy sauce. Heat 1 Tbsp. 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 mins. Remove vegetables from wok.

Heat remaining 2 Tbsp. oil in wok over high heat. Add meat and stir fry until meat is brown, about 5 mins. Stir in water mixture. Cover and cook 3 mins. Return vegetables to wok. Cook and stir until hot throughout, 1 to 2 mins. longer. Spoon mixture over noodles.

Makes 4 to 6 servings.