For Marinating the Beef

1 pound of beef chuck sliced, about a 1/4 inch thick.

1 teaspoon light soy sauce

1 teaspoon mirin or shaoxing wine

1 teaspoon corn starch

1 teaspoon white sugar

1/4 teaspoon baking soda

1/2 teaspoon black pepper

For the Sauce

1 tablespoon light soy sauce

1 1/2 tablespoon oyster sauce

1 tablespoon shaoxing wine or mirin

1/2 teaspoon dark, thick soy sauce (for color)

1/2 teaspoon white pepper

1/2 teaspoon chili pepper

2 tablespoon water

For Stir Frying

2 tablespoon sesame oil

2 cloves of garlic, crushed

1 tablespoon of freshly grated ginger

1 pound package of fresh wide noodles (make sure it is separated)

1 cup of chopped garlic chives (sub with green onions cut into 2 inch lengths)

1 cup of bean sprouts

1 cup of pea pods


To a small bowl combine all the ingredients for the beef together and mix well. Set aside to marinate for 10 minutes.

In another small bowl combine all the ingredients for the sauce and mix together.

Heat your wok to high heat. Add the sesame oil and allow it to heat until it starts to shimmer.

Add in the ginger and stir, constantly, then add in the garlic. As soon as it separates, add in the marinated beef.

Stir fry until the beef starts to brown.

Add in the noodles, pea pods and the sauce. Mix it in and let the noodles soak up all that sauce. After about 5 minutes, or the sauce has been soaked up add in the garlic chives and bean sprouts. Stir fry for 1 minute and remove from the heat.

Serve with siracha for extra heat. Chow down!




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