1 lb Fresh Chinese egg noodles (medium width)
1/2 lb Beef flank steak
2 tbsp Oyster sauce
2 tbsp Dark soy sauce
1 tbsp Light soy sauce
1/2 cup Chicken broth
2 tsp Asian sesame oil
2 tsp Sugar
1/2 tsp White pepper
4 tbsp Peanut oil
2 slice Fresh peeled ginger, bruised
2 Garlic cloves, bruised
1 tsp Salt
1/2 lb Fresh bean sprouts tails removed, patted dry
1 cup Chinese garlic chives =OR=- Green onions, Cut into 2-in lengths
BEEF MARINADE
1/2 tbsp Soy sauce
2 tsp Rice wine or dry sherry
1/2 tsp Sugar
1/2 tbsp Cornstarch
1 tsp Sesame oil
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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. ---
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