INGREDIENTS

1. 1/2 pound egg noodles
2. 1 tablespoon sesame oil
3. 1/2 pound flank steak
4. 1 clove garlic, crushed
5. 1 teaspoon sesame oil
6. 1 stalk green onion, diced
7. 2 tablespoons oil

Marinade:

1. 1 teaspoon cornstarch
2. 1 tablespoon light soy sauce
3. 1 teaspoon dry sherry

Sauce:

1. 1 tablespoon cornstarch
2. 1 cup chicken stock
3. 1 tablespoon soy sauce
4. 2 tablespoons oyster sauce

Method:

1. Parboil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Add sesame oil, and mix to keep from sticking.
2. Mix cornstarch, light soy sauce, and dry sherry in shallow bowl. Slice beef into 1/8-inch strips across the grain. Marinate in mixture for 15 minutes.
3. Sauce: Mix cornstarch, chicken stock, soy sauce, and oyster sauce together. Set aside. Have a pot of hot water ready.
4. Heat wok. Carefully add 2 tablespoons oil. Add garlic, and brown. Discard garlic chunks. Add beef and add salt to taste. Stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well.
5. Pour meat and sauce over noodles.