Ingredients Jump to Instructions ↓

  1. 1 pounds Fresh Chinese egg noodles

  2. (medium width)

  3. 1/2 pounds Beef flank steak

  4. 2 tablespoons Oyster sauce

  5. 2 tablespoons Dark soy sauce

  6. 1 tablespoon Light soy sauce

  7. 1/2 cup Chicken broth

  8. 2 teaspoons Asian sesame oil

  9. 2 teaspoons Sugar

  10. 1/2 teaspoon White pepper

  11. 4 tablespoons Peanut oil

  12. 2 slices Fresh peeled ginger;

  13. Bruised

  14. 2 Garlic cloves; bruised

  15. 1 teaspoon Salt

  16. 1/2 pounds Fresh bean sprouts

  17. Tails removed, patted dry

  18. 1 cup Chinese garlic chives

  19. OR - Green onions,

  20. Cut into 2-in lengths

  21. 1/2 tablespoon Soy sauce

  22. 2 teaspoons Rice wine or dry sherry

  23. 1/2 teaspoon Sugar

  24. 1/2 tablespoon Cornstarch

  25. 1 teaspoon Sesame oil

Instructions Jump to Ingredients ↑

  1. BEEF MARINADE ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer. Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain in ¼-inch thick slices. Mix beef marinade. Add beef strips and let stand for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of the salt; saute until fragrant. Increase to high heat, add beef; stir-fry until browned, about 2 minutes. Remove and set aside. Heat remaining oil in the wok over medium heat. Add the remaining ginger, garlic and salt. Pour in sauce mixture, stir and bring to a boil. Add noodles and toss to coat with the sauce. Add the bean sprouts, chives and return the beef; stir-fry. Pick out and discard ginger and garlic. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes


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