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1
Put a large skillet over medium-high heat and add half of the oil.
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2
When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes.
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3
While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
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4
Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
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5
Bring a large pot of salted water to a boil over medium heat.
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6
Separate the egg roll wrappers into 2 piles.
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7
Roll each pile up into a log.
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8
Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles.
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9
Put half of the noodles into the boiling water and cook for 3 minutes.
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10
Drain and add to a serving bowl or platter.
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11
(Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
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12
In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
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13
Add the steak, along with any accumulated juices, to the pan with the vegetables.
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14
Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes.
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15
Stir in the butter.
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16
(Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
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17
Top the cooked noodles with the steak and vegetable mixture and serve.
