Beef Chow Mein

1 (1 1/2 pound) beef rump steak
3 1/2 tablespoons soy sauce
3 1/2 tablespoons dry sherry
1 tablespoon satay sauce
3 stalks celery
2 medium yellow onions
4 ounces fresh mushrooms
1 red or green bell pepper
4 ounces bean sprouts
12 ounces Chinese egg noodles
4 tablespoons vegetable oil
3/4 cup water
1 tablespoon cornstarch
2 1/2 tablespoons oyster sauce
2 teaspoons instant chicken bouillon

Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine 1 1/2 tablespoons of the soy sauce, 1 tablespoon of the sherry and the satay sauce in glass bowl. Mix in meat. Cover and let stand 1 hour.

Cut celery into 1/2-inch diagonal slices. Peel onions, cut into wedges and separate layers. Clean and slice mushrooms. Remove seeds from pepper and cut pepper into thin strips. Rinse sprouts and drain.

Cook noodles until tender according to package directions. Drain well. Heat 1 tablespoon of the oil in wok over medium-high heat. Add noodles and 1 tablespoon of the remaining soy sauce. Stir fry until noodles are light brown, 2 minutes. Place noodles on serving plate; keep warm.

Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce. Heat 1 tablespoon of the remaining oil in wok over high heat. Stir fry onion sin oil 1 minute. Add celery, mushrooms, pepper and sprouts. Stir fry 2 minutes. Remove vegetables from wok.

Heat remaining 2 tablespoons oil in wok over high heat. Add meat and stir fry until meat is brown, about 5 minutes. Stir in water mixture. Cover and cook 3 minutes. Return vegetables to wok. Cook and stir until hot throughout, 1 to 2 minutes longer. Spoon mixture over noodles.

Makes 4 to 6 servings.