Ingredients
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frying oil
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2 tablespoons soy sauce
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1 tablespoon sugar
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1 garlic clove, minced
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1 tablespoon sherry wine
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1 tablespoon sesame seed oil
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1/2 lb flank steak, sliced thin against grain
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1 medium onion
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1 green bell pepper
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2 medium tomatoes, very ripe and taste
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1 tablespoon oil
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1 1/2 tablespoons cornstarch
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1 tablespoon sugar
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1 tablespoon vinegar
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2 tablespoons sherry wine
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2 tablespoons ginger, minced
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1 lb chow mein noodles
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2 teaspoons cornstarch
Instructions
- Thinly slice beef. Mix marinade and beef together. Set aside.
- Mix sauce ingredients and set aside.
- Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
- Thinly slice onion and pepper set a side.
- Cut tomatoes into 1/2" wide wedges and set aside.
- Heat wok. add 1 tablespoon oil, swirl and add onions and peppers. Stir fry 2 minutes, then turn out of pan.
- Drain marinade off meat.
- Add 1 tablespoon oil to wok, swirl, add meat. After 1 minute, add tomatoes and stir fry w/meat gently.
- Return veggies to pan and add sauce. Cook stirring until it boils and thickens. Sauce needs to be thick enough to glazes the noodles with out drowning them.
- Pour over noodles and enjoy.