Ingredients:
- 3/4 lb. round or rump steak, thinly sliced across the grain
- 1 tbsp. soy sauce, reduced soy can be used
- 1 tbsp. sugar
- 8 fresh mushrooms, thinly sliced
- 1/2 lb. bean sprouts
- 3 scallions, sliced into 1″ pieces
- 1 bok choy, sliced into 1″ pieces
- 2 c. beef stock
- 2 tbsp. cornstarch
- 1 tsp. sesame oil
- 2 c. noodles
- 2 tbsp. peanut oil
Ingredients:
- Combine beef, sugar, soy sauce, and sesame oil in a bowl, and mix well. Set aside, and marinate for at least 1 hr.
- Wash and slice the mushrooms, including stems. Soak, rinse, and drain the bean sprouts.
- Cook noodles in boiling water according to pkg. directions. Drain well.
- In a separate bowl, mix the cornstarch and beef stock together.
- Drain the beef, reserving the marinade.
- Heat the peanut oil until it sizzles, then stir fry the beef for 4-5 mins.
- Add the cornstarch mixture, and mix well. Bring to a boil, and stir constantly.
- Add all the vegetables, except the bean sprouts, and simmer for 3 mins. longer.
- Add noodles, and bean sprouts, to wok, and mix well, until all is hot and bubbly. Serve.
Um…looks yummy… I want to eat the chow mein now….
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