| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Chinese |
Oriental, Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
| 1/2 |
tb |
Soy sauce |
| 2 |
ts |
Rice wine or dry sherry |
| 1/2 |
ts |
Sugar |
| 1/2 |
tb |
Cornstarch |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
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 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. ---
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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