Serves: 6
Total Calories: 543

1 pound boneless beef sirloin steak or round steak
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon vegetable oil
1/2 teaspoon salt
dash white pepper
6 medium dried black mushrooms
2 green onions, (with tops)
4 ounces chinese pea pods
6 large stalks bok choy
3 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
6 ounces , fresh or dry egg noodles
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 tablespoon vegetable oil
2 tablespoons dry white wine
1/2 teaspoon salt
1 cup chicken broth (see Soups: Chicken Broth)

Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon vegetable oil, 1/2 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes.

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips. Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover wtih iced water let stand 10 minutes or until strips curl.

Remove strings from pea pods cut pea pods diagonally into halves. Place pea pods in boiling water. Cover and cook 1 minute drain. Immediately rinse in cold water drain. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces cut stems diagonally into 1/4-inch slices (do not not combine leaves and stems). Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water. 1/2 teaspoon sugar and the sesame oil.

Heat 2 quarts water to boiling in Dutch oven stir in noodies. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain Rinse in cold watcr drain well. (If using dry egg noodles, cook as directed on package.)

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add beef stir-fry 3 minutes or until beef is brown. Remove beef from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add mushrooms, bok choy stems, wine, and 1/2 teaspoon salt stir-fry 1 minute. Add broth heat to boiling. Cook uncovered 1 minute. Stir in bok choy leaves heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Add pea pods cook and stir 30 seconds. Add beef cook and stir until beef is hot. Pour beef mixture over noodles garnish with green onions.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 543
Calories from Fat: 221

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Cantonese Seafood Chow Mein
Chicken Fried Rice
Noodles and Chicken with Peanut Butter Sauce
Noodles with Diced Veal and Mushrooms
Noodles with Stir-Fried Beef and Vegetables
Noodles with Stir-Fried Chicken and Vegetables
Noodles with Stir-fried Shrimp and Vegetables
Peanut Butter Sauce
Rice Noodles with Curried Shrimp
Spinach Noodles with Diced Pork
Stir-Fried Noodles with Sichuan Sauce
Stir-Fried Rice
Stir-Fried Rice Noodles with Vegetables
White Rice
Young Jewel Fried Rice