Beef With Noodles

Beef With Noodles

8 oz. Chinese egg noodles
3 tsp. oil
2 tsp. soy sauce
1 lb. thick rump steak
8 shallots
2 cloves garlic
1" piece green ginger
3 T. oil

Add noodles to lg. quantity of boiling salted water,
boil uncovered for 5 mins., or
until noodles are tender. Drain.

Rinse under cold water, and drain well.
Spread noodles out to clean tea towel placed over wire rack.

Allow to dry for 3 hrs.

Heat oil in wok, add noodles, toss well in oil for 3 mins.

Add combined water, crumbled stock cubes, salt,
and soy sauce. Toss over high heat for 2 mins.

Put onto serving plate, and keep warm.

Remove all fat from meat, cut into 2x1/4" slices.

Heat extra oil in wok until very hot,
add meat all at once with sliced shallots, crushed garlic,
and peeled and thinly sliced ginger.

Toss over high heat for 3 mins., or
until well browned, and cooked through.

Spoon over noodles.

Makes 4 servings