Make the Hong Kong Egg Tart: Prepare the Custard Filling: Dissolve sugar in hot water and cool to room temperature. Whisk in evaporated milk, eggs, and vanilla. Strain the mixture and set aside.

Preheat the oven to 375°F (190°C). Position a rack in the lower third of your oven. Place the tart shells into a muffin pan or tart pan. Fill each tart shell three-quarters full with custard. Place into the oven and immediately reduce oven temperature to 350°F (180°C) and bake for 26–29 minutes, until custard is set. (if a toothpick can stand up in it, it’s done). Cool for at least 10 minutes before serving.

Make the Beef Tips and Sauce: Heat the vegetable oil in a large pot over medium-high heat.

Toss beef tips with flour, half the salt, and pepper, then sear until browned, about 4–5 minutes. Remove and set aside.

Reduce heat to medium, cook the onion until tender, about 5–7 minutes. Add mushrooms and garlic, and cook until mushrooms are tender.

Add butter to the pot. Once melted, sprinkle in flour and stir constantly to form a roux. Slowly pour in beef broth while stirring until the sauce thickens.

Return beef tips to the pot and simmer for 8–10 minutes.

Make the Noodles: Boil egg noodles in salted water according to package instructions. Drain well, toss with butter, and season with salt and pepper to taste.

Prepare the House Salad: Combine spring mix, grape tomatoes, cucumber, and red onion in a large bowl. Toss with your favourite salad dressing.

Serve: Plate the beef tips over buttered noodles. Serve with house salad, a cold glass of milk, and a Hong Kong-style egg tart.