Title: Beef Lo Mein with Bean Sprouts
Categories: Oriental Main
Yield: 6 Servings
| 1 | lb | Fresh Chinese egg noodles (medium width) |
| 1/2 | lb | Beef flank steak |
| 2 | tb | Oyster sauce |
| 2 | tb | Dark soy sauce |
| 1 | tb | Light soy sauce |
| 1/2 | c | Chicken broth |
| 2 | ts | Asian sesame oil |
| 2 | ts | Sugar |
| 1/2 | ts | White pepper |
| 4 | tb | Peanut oil |
| 2 | sl | Fresh peeled ginger; bruised |
| 2 | | Garlic cloves; bruised |
| 1 | ts | Salt |
| 1/2 | lb | Fresh bean sprouts tails removed, patted dry |
| 1 | c | Chinese garlic chives =OR=- Green onions, Cut into 2-in leng |
| BEEF MARINADE |
| 1/2 | tb | Soy sauce |
| 2 | ts | Rice wine or dry sherry |
| 1/2 | ts | Sugar |
| 1/2 | tb | Cornstarch |
| 1 | ts | Sesame oil |
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. ---