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Ingredientes
- 1 lb Fresh Chinese egg noodles (medium width)
- 1/2 lb Beef flank steak
- 2 Tbsp. Oyster sauce
- 2 Tbsp. Dark soy sauce
- 1 Tbsp. Light soy sauce
- 1/2 c. Chicken broth
- 2 tsp Asian sesame oil
- 2 tsp Sugar
- 1/2 tsp White pepper
- 4 Tbsp. Peanut oil
- 2 slc Fresh peeled ginger, bruised
- 2 x Garlic cloves, bruised
- 1 tsp Salt
- 1/2 lb Fresh bean sprouts tails removed, patted dry
- 1 c. Chinese garlic chives =Or possibly=- Green onions, Cut into 2-in lengths
- 1/2 Tbsp. Soy sauce
- 2 tsp Rice wine or possibly dry sherry
- 1/2 tsp Sugar
- 1/2 Tbsp. Cornstarch
- 1 tsp Sesame oil
Direcciones
- Add in 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 cool water. Drain thoroughly. Cut meat against the grain in 1/4-inch thick slices. Mix beef marinade. Add in beef strips and let stand for 15 min. 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 in 2 Tbsp. of oil, 1 slice of ginger and garlic, and half of the salt; saute/fry till fragrant. Increase to high heat, add in beef; stir-fry till browned, about 2 min. Remove and set aside. Heat remaining oil in the wok over medium heat. Add in the remaining ginger, garlic and salt. Pour in sauce mix, stir and bring to a boil. Add in noodles and toss to coat with the sauce. Add in the bean sprouts, chives and return the beef; stir-fry.
- Pick out and throw away ginger and garlic. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 471 | |
| Calories from Fat 153 | 32% |
| Total Fat 17.37g | 22% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.05g | |
| Cholesterol 77mg | 26% |
| Sodium 1146mg | 48% |
| Potassium 357mg | 10% |
| Total Carbs 58.28g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.35g | 2% |
| Protein 19.69g | 32% |
