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4 servings
suggest servings
| 3/4 | pound | beef, round steak | |
| 1 | tablespoon | soy sauce | |
| 1 | teaspoon | salt | |
| 1 | tablespoon | sugar | |
| 8 | each | mushrooms | fresh |
| 1/2 | pound | bean sprouts | |
| 6 | ounces | bamboo shoots | (can) |
| 3 | each | scallions, spring or green onions | |
| 1 | each | egg | |
| 2 | cups | beef stock | prefer veal stock if possible |
| 2 | tablespoons | cornstarch | |
| 1 | teaspoon | sesame oil | |
| 2 | cups | egg noodles | dried |
| 1 | x | vegetable oil | for deep frying |
Slice beef about 1 inch long 1/2 inch wide and as thin as possible.
Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor.
Wash and slice the mushrooms, including 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.
Heat the seseme oil and stir fry the beef for 4 to 5 minutes.
Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
Deep fry as needed draining on absorbent paper.
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.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 1103mg | 46% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 2.0g | 9% |
| Sugars 5.0g | |
| Protein 40.0g | 80% |
| Vitamin A | 4% | Vitamin C | 20% | |
| Calcium | 8% | Iron | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Arugula, also known as rocket, rucola, and roquette, is a spicy, bitter, and peppery salad green with diverse...
This is a delicious recipe! I made it with pork chops instead of stew meat and used Swanson's canned chicken broth instead of water and used fresh garlic instead of garlic powder. It was absolutely delicious. The longer it cooks (on low heat), the better it tastes. I let it cooks for 2 hours and it was fabulous. Thank you for this recipe!
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