Categories: Beef, Chinese 
      Yield: 4 servings 
  
    3/4 lb Round/rump steak                    1 tb Soy sauce 
      1 ts Salt                                1 tb Sugar 
      8 ea Fresh mushrooms                   1/2 lb Bean sprouts 
      6 oz Bamboo shoots (can)                 3 ea Green onions (scallions) 
      1 ea Egg                                 2 c  Beef stock 
      2 tb Cornstarch                          1 ts Seseme oil 
      2 c  Dried egg noodles                   1 x  Deep frying oil 
  
  Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the 
  salt, sugar and soy sauce together and mix well, then ad the beef and 
  marinate for at least one hour, longer for more flavor. Wash and slice the 
  mushrooms, including stems.  Slice the bamboo into thin strips; slice the 
  scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a 
  seperate bowl, mix the cornstarch and beef stock together. 
  Drain the beef reserving the marinade. Heat the seseme oil and stir fry the 
  beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade, 
  bring to a boil stirring constantly; ad the vegetables and simmer for 5 
  minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain 
  thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg 
  adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small 
  thin omelet and slice into thin strips. Place cooked noodles on hot dish, 
  top with beef mixture and garnish with the strips of omelet.