Ingredients:

1 Lb. Fresh Rice Noodles or Dry Rice Noodles (cooked/drained)
2 Tbsp. Peanut Oil
2 Eggs (lightly beaten)
1 Lb. 2 Oz. Rump Steak, thinly sliced
1 1/2 Tbsp. "Castella" Soy Sauce
1 1/2 Tbsp. Chinese Fish Sauce
1/2 Tsp. Fresh Ginger Root, grated fine
11 Oz. Chinese Broccoli cut into 2 in. lengths
1/4 Tsp. "Castella" Ground White Pepper
Lemon Wedges for serving

Method:

Cut the noodles lengthwise into 2 3/4 inch strips. Gently separate the strips and run under cold water if necessary.

Heat a wok over a medium heat, then add 1 Tbsp. of peanut oil and swirl around the pan to coat evenly. Add the egg, and also swirl to coat and cook for 1-2 minutes, or until egg sets. Remove and slice and set aside.

Reheat the wok over a high heat, add the remaining oil and swirl to coat the pan. Cook the beef in batches for 3 minutes, or until its a golden brown color. Remove and set beef aside.

Reduce the heat to medium, and add the noodles and cook for 2 minutes. Combine soy and fish sauces. Add to the wok the broccoli, ginger, white pepper and sauces, and then stir-fry for about 2 minutes. Then add the eggs and beef strips to this mixture, and stir for one minute, or until its done. Serve with lemon wedges.

This recipe makes 4 servings.

Courtesy of: Castella Imports, Inc.