Beef With Noodles Recipe
Ingredients
8 ounces Chinese-style thin egg noodles, cooked and drained
1/2 cup water
3 teaspoons soy sauce, divided
1/4 teaspoon salt
2 teaspoons instant chicken bouillon granules
1 pound beef rump steak, trimmed
6 tablespoons vegetable oil, divided
6 green onions, diagonallysliced
1 piece fresh ginger (about 1 inch square), pared and thinly sliced
2 cloves garlic, crushed
Directions
Place a clean towel over wire cooling racks.
Spread cooked noodles evenly over towel.
Let dry about 3 hours.
Combine water, 2 teaspoons of the soy sauce, the salt and bouillon granules in small bowl.
Cut beef across the grain into thin slices about 2-inches long.
Heat 4 tablespoons of the oil in wok or large skillet over high heat.
Add noodles and stir-fry 3 minutes.
Pour water mixture over noodles; toss until noodles are completely coated, about 2 minutes.
Transfer noodles to serving plate; keep warm.
Heat remaining 2 tablespoons oil in wok over high heat.
Add beef, onions, ginger, garlic and remaining 1 teaspoon soy sauce.
Stir-fry until beef is cooked through, about 5 minutes.
Spoon meat mixture over noodles.
Spread cooked noodles evenly over towel.
Let dry about 3 hours.
Combine water, 2 teaspoons of the soy sauce, the salt and bouillon granules in small bowl.
Cut beef across the grain into thin slices about 2-inches long.
Heat 4 tablespoons of the oil in wok or large skillet over high heat.
Add noodles and stir-fry 3 minutes.
Pour water mixture over noodles; toss until noodles are completely coated, about 2 minutes.
Transfer noodles to serving plate; keep warm.
Heat remaining 2 tablespoons oil in wok over high heat.
Add beef, onions, ginger, garlic and remaining 1 teaspoon soy sauce.
Stir-fry until beef is cooked through, about 5 minutes.
Spoon meat mixture over noodles.
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