Beef lo mein with bean sprouts

Yield: 6 servings

Measure Ingredient
1 pounds Fresh Chinese egg noodles
(medium width)
½ pounds Beef flank steak
2 tablespoons Oyster sauce
2 tablespoons Dark soy sauce
1 tablespoon Light soy sauce
½ cup Chicken broth
2 teaspoons Asian sesame oil
2 teaspoons Sugar
½ teaspoon White pepper
4 tablespoons Peanut oil
2 slices Fresh peeled ginger;
2 Garlic cloves; bruised
1 teaspoon Salt
½ pounds Fresh bean sprouts
Tails removed, patted dry
1 cup Chinese garlic chives
=OR=- Green onions,
Cut into 2-in lengths
½ tablespoon Soy sauce
2 teaspoons Rice wine or dry sherry
½ teaspoon Sugar
½ tablespoon Cornstarch
1 teaspoon 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 ¼-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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes

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