1 pound fresh chinese egg noodles (medium width)
1/2 pound beef flank steak
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1/2 cup chicken broth
2 teaspoons asian sesame oil
2 teaspoons sugar
1/2 teaspoon white pepper
4 tablespoons peanut oil
2 slice fresh peeled ginger, bruised
2 garlic cloves, bruised
1 teaspoon salt
1/2 pound fresh bean sprouts, tails removed, patted dry
1 cup chinese garlic chives -or- green onions, cut into 2" lengths

BEEF MARINADE:

1/2 tablespoon soy sauce
2 teaspoons rice wine or dry sherry
1/2 teaspoon sugar
1/2 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 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, if desired.

Serving Size: 6