Ingredients

  • 8 ounces dried Chinese egg noodles or soba (buckwheat) noodles
  • 3/4 pound flank steak, trimmed of any fat and cut into thin strips
  • 1 tablespoon oyster sauce
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 3 tablespoons vegetable oil
  • 2 teaspoons garlic, minced
  • 2 teaspoon ginger, minced
  • 1/4 cup green onions, chopped

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Drop noodles into a large quantity of boiling water and cook 3-5 minutes, until barely tender to the bite.
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  • Length: 5 minutes

Step 2

  • Drain, rinse with cold water and reserve.
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Step 3

  • Combine the beef and oyster sauce in a bowl; stir to coat.
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Step 4

  • Let stand for 10 minutes.
  • Length: 10 minutes

Step 5

  • In another bowl, combine the chicken broth, soy sauce and sesame oil. Set aside.
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Step 6

  • Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides.
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Step 7

  • Add the garlic, ginger, and green onions and cook, stirring until fragrant, about 30 seconds.
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Step 8

  • Add the beef and cook, stirring constantly, about 1 minute.
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  • Length: 1 minutes

Step 9

  • Add the sauce and noodles.
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Step 10

  • Gently toss until heated through and sauce has thickened.
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Step 11

  • Serve immediately.