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Ingredients Jump to Instructions ↓

  1. 1 lb Fresh Chinese egg noodles - (medium width)

  2. 1/2 lb Beef flank steak

  3. 2 tb Oyster sauce

  4. 2 tb Dark soy sauce

  5. 1 tb Light soy sauce

  6. 1/2 c Chicken broth

  7. 2 ts Asian sesame oil

  8. 2 ts Sugar

  9. 1/2 ts White pepper

  10. 4 tb Peanut oil

  11. 2 sl Fresh peeled ginger; bruised

  12. 2 Garlic cloves; bruised

  13. 1 ts Salt

  14. 1/2 lb Fresh bean sprouts - tails removed, patted dry

  15. 1 c Chinese garlic chives -

  16. 2-in lengths ---

Instructions Jump to Ingredients ↑

  1. BEEF MARINADE——- 1/2 tb Soy sauce 2 ts Rice wine or dry sherry 1/2 ts Sugar 1/2 tb Cornstarch 1 ts Sesame oil 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 1/4-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. — —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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