| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese/, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Egg noodles; boil, rinse, drain |
| 1 |
lb |
Flank steak; thinly sliced |
| 1 1/3 |
tb |
Cornstarch |
| 1/4 |
c |
Soy sauce |
| 1 1/3 |
tb |
Sherry |
| 2 |
|
Cloves garlic; crushed |
|
|
Sauce |
| 1/4 |
c |
Cornstarch |
| 2 |
c |
Chicken stock |
| 2 |
tb |
Soy sauce |
| 1/4 |
c |
Oyster sauce |
| 2 |
ts |
Sesame oil |
| 2 |
bn |
Green onions; thinly sliced |
| 1/4 |
c |
Oil |
INSTRUCTIONS
Mix together first cornstarch, soy sauce and sherry. Add prepared steak and
marinate for 15 minutes minimum. Prepare sauce. Heat wok. Add 2 tbsp oil
and heat. Add garlic; brown. Discard. Add beef and stir until almost done.
Add sauce mixture and stir until thick. Add green onions and sesame oil.
Mix well and keep warm. Pour meat and sauce over prepared noodles.
Recipe by: Unknown
Posted to Bakery-Shoppe Digest V1 #252 by Bill & Leilani
<devriesb@cyberbeach.net> on Sep 19, 1997
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