Ingredients: 8 ounces dried Chinese egg noodles or soba (buckwheat) noodles,3/4 pound flank steak, trimmed of any fat and cut into thin strips,1 tablespoon oyster sauce,1/2 cup chicken stock,2 tablespoons soy sauce,2 teaspoons sesame oil,3 tablespoons vegetable oil,2 teaspoons garlic, minced,2 teaspoon ginger, minced,1/4 cup green onions, chopped
Instructions:
- Drop noodles into a large quantity of boiling water and cook 3-5 minutes, until barely tender to the bite.
- Drain, rinse with cold water and reserve.
- Combine the beef and oyster sauce in a bowl; stir to coat.
- Let stand for 10 minutes.
- In another bowl, combine the chicken broth, soy sauce and sesame oil. Set aside.
- Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides.
- Add the garlic, ginger, and green onions and cook, stirring until fragrant, about 30 seconds.
- Add the beef and cook, stirring constantly, about 1 minute.
- Add the sauce and noodles.
- Gently toss until heated through and sauce has thickened.
- Serve immediately.
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