Egg Noodles with Beef - serves 4

10 ounces egg noodles
3 tbsp walnut oil
1-inch piece ginger root, cut into thin strips
5 scallions, shredded
2 garlic, chopped
1 red bell pepper, cored, seeded, and thinly sliced
3 1/2 ounces button mushrooms, thinly sliced
12 ounces fillet steak, cut into thin strips
1 tbsp cornstarch
5 tbsp dry sherry
3 tbsp soy sauce
1 tsp brown sugar
1 cup bean sprouts
1 tbsp sesame oil, salt and pepper
scallion strips, to garnish

Bring a large pan of water to a boil. Add the noodles and cook. Drain the noodles, set aside, and keep warm.
Heat the walnut oil in a preheated wok and stir-fry the ginger, scallions, and garlic for 45 seconds.
Add the bell pepper, mushrooms, and steak and stir-fry for 4 minutes. Season to taste.
Mix together the cornstarch, sherry, and soy sauce in a small bowl to form a paste , and pour into the wok.
Sprinkle in the brown sugar and str-fry all the ingredients for 2 minutes longer.
Add the bean sprouts, drained noodles, and sesame oil tothe wok, stir and toss together for 1 minute.
Transfer to serving plates, garnish with strips of scallion and serve.