750 g thick beef steak 1 1/2 lb
25 ml soy sauce 2 tbsp
15 ml chili sauce 1 tbsp
15 ml dry sherry 1 tbsp
250 g egg noodles 1/2 lb
25 ml oil 2 tbsp
125 g small mushrooms, sliced 1/2 lb
125 g bean sprouts 1/2 lb
1 red pepper, diced
3 celery stalks, sliced
2 medium onion, sliced
25 ml oil, for extra use later 2 tbsp
OYSTER SAUCE
5 ml sugar 1 tsp
15 ml cornstarch 3 tsp
175 ml water 3/4 cup
2 chicken stock cubes
25 ml dry sherry 2 tbsp
25 ml oyster sauce 2 tbsp
15 ml soy sauce 1 tbsp
Trim fat from meat; cut into very thin strips. Place meat in bowl, add 1 tablespoon (15 ml) soy sauce, chili sauce, and sherry. Mix well. Let stand 10 to 15 minutes.
Add egg noodles to large quantity of boiling salted water. Boil uncovered for 5 minutes or until noodles are tender. Stir; drain well. Heat 1 tablespoon (15 ml) oil in wok, add noodles and 1 tablespoon (15 ml) soy sauce, toss for 2 minutes, remove; keep warm.
Heat remaining oil in wok, add onions, saute for 1 minute; add remaining vegetables. Toss for 2 to 3 minutes. Remove vegetables. Heat more oil in wok. Add meat and cook just until meat changes colour.
Combine ingredients for oyster sauce. Add vegetables and sauce to meat and toss until sauce has boiled. Place noodles on a serving plate and top with meat mixture.
Serves 4