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Beef with Noodles (China)



  • 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


  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 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 slice 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 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.

Makes 4 servings.


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