Ingredients: |
Ingredients: 2 (6 ounce) packages of chow mein stir fry noodles
24 ounces of flank steak, cut into thin strips
3 tablespoons of dry sherry
3 tablespoon of cornstarch
½ teaspoon of salt
½ cup of beef stock
4 tablespoons of oyster sauce
4 tablespoons of dry sherry
4 tablespoons of soy sauce
4 teaspoons of white sugar
2 teaspoons of black pepper
2 teaspoons of cornstarch
6 tablespoons of peanut oil
1 small onion, chopped into thin strips
2 bell peppers, cut into thin strips
1 ½ tablespoons of ginger, minced
3 cloves of garlic minced
4 green onions, thinly chopped
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Directions: |
Directions:Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside.
In a large resealable plastic bag, combine flank steak, dry sherry, cornstarch and salt. Mix until meat is well coated. and refrigerate for 30 minutes.
in a medium bowl, whisk beef stock, oyster sauce, dry sherry, soy sauce, sugar, black pepper and cornstarch.
Chop onion and bell peppers into thin strips, and mince ginger and garlic.
Heat 3 tablespoons of peanut oil in large nonstick skillet over medium heat until hot. Spread beef into skillet and cook for 45 seconds to 1 minute until browned and turn over for another 45 seconds to 1 minute, stirring occasionally, transfer to plate.
Add remaining 3 tablespoons of peanut oil, add onion and peppers, cook and stir vegetable until soft (about 1 minute). Add ginger, garlic, and green onion, stir a few times to release flavor. Add noodles and toss a few times with tongs. Add cooked beef back into pan. Pour beef stock sauce over ingredients. Toss to mix everything together well. The noodles are done when the sauce is absorbed (about 1 to 2 minutes). |
This recipe for Beef Chow Mein is from