1 pound flank steak cut in half lengthwise,
then sliced across the grain in thin slices
or 1 pound chicken cut into bite size chunks
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
1 4 oz can sliced mushrooms drained
1/4 pound bean thread noodles (optional)
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.
If adding bean thread noodles, soak them in hot water for 15 minutes.
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 meat 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
meat. Add sauce and stir-fry to mix well.