MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Meats
       Yield: 6 servings
       1 lb Fresh Chinese egg noodles
            - (medium width)
     1/2 lb Beef flank steak
       2 tb Oyster sauce
       2 tb Dark soy sauce
       1 tb Light soy sauce
     1/2 c  Chicken broth
       2 ts Asian sesame oil
       2 ts Sugar
     1/2 ts White pepper
       4 tb Peanut oil
       2 sl Fresh peeled ginger, bruised
       2    Garlic cloves, bruised
       1 ts Salt
     1/2 lb Fresh bean sprouts
            - tails removed, patted dry
       1 c  Chinese garlic chives
            -=OR=- Green onions,
            -Cut into 2-in lengths
 MMMMM-----------------------BEEF MARINADE----------------------------
     1/2 tb Soy sauce
       2 ts Rice wine or dry sherry
     1/2 ts Sugar
     1/2 tb Cornstarch
       1 ts 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.