1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles, lo mein noodles
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
8 leaves Chinese cabbage, cut in crosswise shreds
1 small 4 ounce can sliced mushrooms, drained
Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside. Heat 1 tablespoon oil in a wok. Add carrots and stir fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir fry 1 minute longer. Remove. Heat another tablespoon of oil in the wok. Add beef mixture and stir fry until browned, about 2 minutes. Remove. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir fry until they are heated through. Stir in vegetables and beef. Add sauce and stir fry to mix well.
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