Chinese egg noodles are the ones sold in sheets like bits of ravelled knitting. They are generally steeped, or only briefly cooked, in boiling water. As in all stir-frying, the success of this dish depends on quick cooking over fierce heat.
12 oz rump steak
1 clove garlic, crushed
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp dry sherry
6 oz Chinese egg noodles
peanut oil
6 scallions, sliced
1 sweet red pepper, cut into strips
sesame oil
Semifreeze beef, then slice into paper thin strips. Make marinade of garlic, soy sauce, sugar and sherry, then stir into sliced beef and leave for half an hour. Cook egg noodles according to directions on package and drain. Heat peanut oil in wok or deep frying pan and quickly stir fry the beef which has been drained of marinade. Put beef aside and stir fry noodles for a few minutes, then add scallions and pepper strips. Return beef to work with other ingredients and cook all together for a minute. Sprinkle with sesame oil and serve immediately.
