| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Beef | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Egg noodles |
| 1/2 | lb | Flank steak |
| 1 | ts | Cornstarch |
| 1 | tb | Light soy sauce |
| 1 | ts | Sherry |
| 1 | Clove garlic; crushed | |
| 1 | tb | Cornstarch |
| 1 | c | Chicken stock |
| 1 | tb | Soy sauce |
| 2 | tb | Oyster sauce |
| 1 | ts | Sesame oil |
| 1 | Stalk green onion; diced | |
| 2 | tb | Oil |
INSTRUCTIONS
SAUCE MIXTURE Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready. Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles. Although this is for beef lo mein, just substitute chicken or shrimp. This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love it! Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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