Instructions: Remove all fat from the meat. Cut the meat into very thin strips approximately 4cm x 0.5cm.

Place meat into a bowl, add soy sauce, sugar, garlic, chilli sauce and sherry. Mix well. Allow to stand for 1 hour.

Peel the onions, cut into wedges and separate the layers of onion.

Cut red capsicum into strips.

Slice mushrooms. Slice celery diagonally.

Cook egg noodles plenty of boiling salted water until noodles are tender. Drain well.

Heat 1 tablespoon oil in a heavy pan or wok. Add drained noodles and 1 tablespoon soy sauce. Toss for 2 minutes. Remove from pan and keep warm.

Heat 1/2 remaining oil in wok, when very hot add the beef and saute quickly for 2 minutes. Remove from pan. Cook meat in batches to keep heat in the wok.

Heat remaining oil in pan, add the onion and saute for 1 minute. Add other vegies, toss for 2 minutes. Return meat to the wok.

Combine ingredients for the sauce, add to the meat, toss until sauce is boiling.

Place noodles on to a serving plate and top with meat mixture.

Serve with stirfry vegetables.

You can also use beef fillet.

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