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egg noodles beef oyster sauce soy sauce soy sauce chicken broth sesame oil sugar white pepper peanut oil ginger garlic salt bean sprouts garlic soy sauce rice wine sugar cornstarch sesame oil
Viewed: 32 - Published at: 5 years agoIngredients
- 1 pound egg noodles fresh chinese, medium width
- 1/2 pound beef, flank steak (london broil)
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce, dark
- 1 tablespoon soy sauce, light
- 1/2 cup chicken broth
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
- 4 tablespoons peanut oil
- 2 slices ginger fresh, peeled, bruised
- 2 cloves garlic peeled and minced
- 1 teaspoon salt
- 1/2 pound mung bean sprouts fresh, tails removed, patted dry
- 1 cup garlic chives or green onions, cut into 2-in lengths
- 1/2 tablespoon soy sauce, tamari
- 2 teaspoons rice wine or dry sherry
- 1/2 teaspoon sugar
- 1/2 tablespoon cornstarch
- 1 teaspoon sesame oil
Method
- 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.
