-
1
Remove and discard fat from meat.
-
2
Cut meat across the grain into thin slices.
-
3
Combine 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, and the satay sauce in plastic bag.
-
4
Mix together.
-
5
Mix in meat.
-
6
Let stand 1 hour.
-
7
Cut celery into 1/2-inch diagonal slices.
-
8
Peel onions, cut into wedges and separate layers.
-
9
Clean and slice mushrooms.
-
10
Remove seeds from pepper and cut pepper into thin strips.
-
11
Rinse sprouts and drain.
-
12
Cook noodles until tender according to package directions.
-
13
Drain well.
-
14
Heat 1 tablespoon oil in wok over medium-high heat.
-
15
Add noodles and 1 tablespoon soy sauce.
-
16
Stir-fry until noodles are light brown, 2 minutes.
-
17
Place noodles on serving plate.
-
18
Keep warm.
-
19
Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce.
-
20
Heat 1 tablespoon oil in wok.
-
21
Stir-fry onions in oil 1 minute.
-
22
Add celery, mushrooms, pepper, and sprouts.
-
23
Stir-fry 2 minutes.
-
24
Remove vegetables from wok.
-
25
Heat 2 tablespoons oil in wok over high heat.
-
26
Add meat and stir-fry until meat is brown, about 5 minutes.
-
27
Stir in water mixture.
-
28
Cover and cook 3 minutes.
-
29
Return vegetables to wok.
-
30
Cook and stir until hot throughout, 1 to 2 minutes.
-
31
Spoon mixture over noodles.
