Beef chow mein

Ingredients:

• 3/4 lb. Round/rumpsteak
• 1 tsp salt
• 8 medium fresh mushrooms
• 8 oz. bamboo shoots (can)
• 1 medium egg
• 2 tbl. cornstarch
• 2 cup dried egg noodles
• 1 tbl. soy sauce
• 1 tbl. sugar
• 1/2 lb. bean sprouts
• 3 medium green onions
• 2 cup beefstock
• 1 tsp. seseme oil

Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar an soy sauce together and mix well, then ad the beef and marinade for at least one hour, longer for more flavour.

Wash and slice the mushrooms, inlucing stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces. Soak, rinse and drain the bean sprouts. In a seperate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade, bring to a boil stirring constantly. Add the vegetables and simmer for 5 minutes. Drain thoroughly. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet.

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