Beef with Noodles (China)

Yield: 4 servings

Ingredients

• 8 ounces Chinese fine egg noodles
• 1/2 cup water
• 3 teaspoons soy sauce
• 1/4 teaspoon salt
• 2 teaspoons instant chicken bouillon granules
• 6 tablespoons vegetable oil
• 1 pound beef rump steak
• 6 scallions
• 1 (1 inch square) piece fresh ginger root
• 2 cloves garlic

Instructions

1. Cook noodles until tender according to package directions. Drain well.
2. Place a clean towel over wire cooling racks. Spread noodles evenly over towel and dry about 3 hours.
3. Combine water, 2 teaspoons of the soy sauce, the salt and bouillon.
4. Heat 4 tablespoons of the oil in a wok over high heat. Stir fry noodles in the oil 3 minutes. Pour water mixture over noodles. Toss noodles until completely coated, about 2 minutes. Transfer noodles to serving plate. Keep warm.
5. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long.
6. Cut onions into thin diagonal slices.
7. Pare ginger root and cut into thin slices.
8. Crush or mince garlic.
9. Heat remaining 2 tablespoons oil in the wok over high heat. Add beef, onions, ginger, garlic and remaining 1 teaspoon soy sauce. Stir fry until beef is done, about 5 minutes.
10. Spoon meat mixture over noodles.