Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh Chinese egg noodles 4 tb Peanut oil
- (medium width) 2 sl Fresh peeled ginger, bruised
1/2 lb Beef flank steak 2 Garlic cloves, bruised
2 tb Oyster sauce 1 ts Salt
2 tb Dark soy sauce 1/2 lb Fresh bean sprouts
1 tb Light soy sauce - tails removed, patted dry
1/2 c Chicken broth 1 c Chinese garlic chives
2 ts Asian sesame oil -=OR=- Green onions,
2 ts Sugar -Cut into 2-in lengths
1/2 ts White pepper

-----------------------BEEF MARINADE----------------------------
1/2 tb Soy sauce 1/2 tb Cornstarch
2 ts Rice wine or dry sherry 1 ts Sesame oil
1/2 ts Sugar

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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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