Summary

Ingredients

• 300 g beef (hosteak)
• 1 teaspoon cornstarch
• 20 g mushrooms (tonku mushrooms), dried
• 1 bunch spring onion (s) (approx. 450g)
• 10 g iner
• 150 g Chinese cabbae
• 50 g bean sprouts
• 250 g Chinese e noodles
• salt
• 6 tablespoon oil
• 1 tablespoon rice wine
• 3 tablespoon soy sauce
• 5 tablespoon beef stock or broth
• pepper
• 2 egg (s)
• 1 tablespoon soy sauce
• 1 pinch (s) sugar
• 2 tablespoons oil

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Instructions

1. Cut the meat into slices and mix with the starch. Soak the mushrooms in warm water for about 30 minutes. Cut the spring onions into approx. 1 cm thick, Chinese cabbage into approx. 2 cm pieces. Finely dice the ginger.
2. Cook the pasta in salted water until al dente, drain and drain. Mix in 1 tablespoon oil. Cut the drained mushrooms into fine strips.
3. Fry the beef and ginger in 2 tablespoons of hot oil for approx. 2 minutes, add rice wine and 1 tablespoon of soy sauce. Take out meat.
4. Heat the rest of the oil, steam the mushrooms, spring onions, Chinese cabbage and soy bean sprouts for approx. 2 minutes while stirring. Add the meat, pasta, remaining soy sauce and stock or stock. Salt and pepper.
5. Beat eggs, soy sauce and sugar. Fry an omelette in hot oil, chop it up and add to the noodles with beef. Heat briefly. To taste.