12 ounces beef eye of round steak, fat trimmed, cut into 1/2-inch strips
2 cups broccoli florets
1 cup sliced carrots
1/3 cup water
2 tablespoons cornstarch
1 tablespoon black bean paste
2 teaspoons light soy sauce
Cook noodles in 4 quarts boiling water until tender, about
2 minutes; drain and reserve. Place dried mushrooms in bowl;
pour hot water over to cover. Let stand until mushrooms are soft,
about 15 minutes; drain. Slice mushrooms, discarding tough parts.
Heat oil in wok or skillet over medium-high heat until hot.
Stir-fry mushrooms, gingerroot, and garlic 2 minutes. Add beef;
stir-fry until beef is cooked, about 5 minutes. Remove from wok.
Add broccoli and carrots to work; stir-fry until vegetables
are crisp-tender, 5 to 8 minutes. Remove from wok.
Combine 1/3 cup water, sherry, and cornstarch; add to wok
and heat to boiling. Boil, stirring constantly, until thickened,
about 1 minute. Stir in black bean paste and soy sauce. Return
beef and vegetable mixtures to wok; add noodles. Stir-fry over
medium heat until hot through, 2 to 3 minutes.