| Ingredients | Direction |
|---|---|
| 1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices 3 tablespoons soy sauce 2 tablespoons Chinese rice wine or dry sherry 2 teaspoons cornstarch 2 tablespoons oyster sauce 1/2 teaspoon sugar 1/2 pound fresh Chinese egg noodles (lo mein noodles) 1 tablespoon sesame oil 4 tablespoons oil, divided 2 carrots, cut julienne about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds 1 small (4-ounce) can sliced mushrooms, drained |
Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside. Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove. Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well. |