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Ingredients:
3/4 lb Round/rump steak (thinly sliced)
1 tb Soy sauce
1 ts Salt
1 tb Sugar
8    Fresh mushrooms
1/2 lb Bean sprouts
3    Green onions (scallions)
1 bok choy
2 c  Beef stock
2 tb Cornstarch
1 ts Sesame oil
2 c  Dried egg noodles
2 tb Cooking oil

Preparation:
1 In a mixing bowl, combine beef slices, salt, sugar, soy sauce, sesame oil and mix well.  Set aside and let marinate for for at least one hour.

2. Wash and slice the mushrooms, including stems.  Slice the bok choy and   scallions into 1 inch pieces; soak, rinse and drain the bean sprouts.

3. Cook noodles in boiling water for 4 to 5 minutes;  drain thoroughly. Drain on absorbent paper.

4. In a separate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the cooking oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch mixture, bring to a boil stirring constantly; add the vegetables but not bean prouts and simmer for 3 minutes longer.

5. Combine noodle, bean sprouts, and cooked vegetables and mix well for one minute.   Remove to platter and serve.