1/2 lb. lean beef (sirloin or flank, cut in fine julienne strips)
1/3 bag (1 1/2 oz.) Saifun (bean thread) transparent noodles
2 carrots, cut in 2-inch matchstick strips
1 onion (slivered lengthwise)
1 small zucchini, cut in 2-inch matchstick strips
Cooking oil
1 egg pancake (below)

Meat Marinade:

3 tbsp. soy sauce
1 tbsp. sugar
2 tsp. green onion
1/2 tsp. garlic onion
1/2 tsp. garlic powder
1 tsp. sesame seed oil
Dash of black pepper

Boil bean thread in medium size pot 30 minutes or until transparent. Rinse in cold water and drain. Stir fry, briefly, after meat. Mix beef strips with marinade and set aside. Stir fry vegetables separately, each in a small amount of oil. While frying each vegetable, add a dash of salt, pepper and accent (optional). Fry meat last. Arrange on platter and use egg strips as garnish on and around vegetables. Serve with steamed rice and seasoned bean sprouts.

Serves 4 to 6.

Note: Vegetables may be varied to include spinach, green pepper, bamboo shoots, French style green beans and sliced mushrooms. Pork or boneless chicken may be used.

Egg pancake:

Beat egg with fork, adding a dash of salt, if desired. In a lightly oiled skillet pour a small amount of beaten egg and fry slowly on both sides, making a thin egg pancake or crepe. Egg pancakes may be rolled and sliced or slivered. For color variety, separate the yolks and whites of eggs before beating.