Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------------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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
From: Sandee Eveland Date: 06-28-95 (09:21) (160)
Fido: Recipes

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