Total Time
1hr 30mins
Prep 1 hr 10 mins
Cook 20 mins

This recipe should be a standard at every Chinese meal. The ingredients are fairly basic (even if it is a very long list) and you can adjust the veggies to your taste. Snow peas are nice to add in.

Ingredients Nutrition

Directions

  1. Mix together one tablespoon of soy sauce along with the chilli sauce, sate sauce and dry sherry.
  2. Marinate the beef in this mixture for 60 minutes.
  3. While you are waiting for the beef to marinate, mix up the ingredients for the oyster sauce.
  4. When the beef is nearly done marinating, add the egg noodles to a large quantity of boiling water and cook for five minutes or until tender.
  5. Heat one tablespoon of the oil in a wok along with the rest of the soy sauce and fry the drained noodles for two minutes.
  6. Set aside and keep warm.
  7. Heat the remaining oil and stir fry the veggies, starting with the onions and celery.
  8. When done, set aside.
  9. Put the extra oil in the wok and when hot, add half the meat and fry just until it changes colour.
  10. Do the rest of the meat in the same way.
  11. Place the oyster sauce in the pan with all the meat.
  12. Toss until boiling, add the vegetables and toss again.
  13. Serve over the egg noodles.
Most Helpful

5 5

I can't believe this recipe has been on for 6+yrs without a review. This is a 10 star one for us. I pretty much did all ingredients as stated, just increased the meat abit & didn't have bean sproats so substituted with chopped asparagus. For satey I used my favorite peanut satay sauce. Instead of water/boullion I used vegy/chicken broth. I didn't feel there was enough egg noodles to go around so I ended up increasing them (to almost double). I must say this is the 1st stir fry where they tell you to cook vegys THEN meat, the up-side is that you don't have a messy/crusty wok to use &/or clean before you cook the vegys. Great flavours, thanks for sharing.