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1
Remove all fat from the meat.
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2
Cut the meat into very thin strips approximately 4cm x 0.5cm.
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3
Place meat into a bowl, add in soy sauce, sugar, garlic, chilli sauce and sherry.
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4
Mix well.
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5
Allow to stand for 1 hour.
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6
Peel the onions, cut into wedges and separate the layers of onion.
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7
Cut red capsicum into strips.
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8
Slice mushrooms.
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9
Slice celery diagonally.
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10
Cook egg noodles plenty of boiling salted water till noodles are tender.
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11
Drain well.
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12
Heat 1 Tbsp.
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13
oil in a heavy pan or possibly wok.
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14
Add in liquid removed noodles and 1 Tbsp.
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15
soy sauce.
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16
Toss for 2 min.
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17
Remove from pan and keep hot.
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18
Heat 1/2 remaining oil in wok, when very warm add in the beef and saute/fry quickly for 2 min.
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19
Remove from pan.
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20
Cook meat in batches to keep heat in the wok.
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21
Heat remaining oil in pan, add in the onion and saute/fry for 1 minute.
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22
Add in other vegies, toss for 2 min.
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23
Return meat to the wok.
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24
Combine ingredients for the sauce, add in to the meat, toss till sauce is boiling.
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25
Place noodles on to a serving plate and top with meat mix.
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26
Serve with stirfry vegetables.
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27
You can also use beef fillet.
