BEEF CHOW MEIN

      Title: BEEF CHOW MEIN
  Categories: Oriental, Main dish
       Yield: 4 Servings
  
     3/4 lb Round/rump steak
       1 tb Soy sauce
       1 ts Salt
       1 tb Sugar
       8    Fresh mushrooms
     1/2 lb Bean sprouts
       6 oz Bamboo shoots (can)
       3    Green onions (scallions)
       1    Egg
       2 c  Beef stock
       2 tb Cornstarch
       1 ts Seseme oil
       2 c  Dried egg noodles
            Deep frying oil
  
   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. Ad the cornstarch mixture and
   remaining marinade, bring to a boil stirring constantly; ad 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.
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